How to make Caramel Apples - Tastes Better From Scratch (original) (raw)

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This delicious Caramel Apple recipe is easy to make with homemade caramel, fun toppings, and step-by-step instructions and tips for success.

Looking for more homemade candy? Try Oreo Balls, Caramel Popcorn, Rocky Road, or Homemade Almond Joys!

A close up image of three caramel apples on an upside down pie plate, one of them covered with chopped nuts.

Why I love this recipe:

Inexpensive: homemade caramel is very low cost and you can use any apples that are on sale. Make a huge batch for the price of one or two gourmet caramel apples from the store.

Nostalgia: Growing up in Park City, Utah we would always beg to stop at the Rocky Mountain Chocolate Factory for caramel apples. The toppings I've suggested in this recipe are some of my favorites from the store.

High Quality: Store-bought caramel can't even compare to Homemade caramel! These dipped apples are amazing.

Prep Apples: Remove apple stems, rinse the apples under very hot water for a few seconds, then scrub dry with a paper towel to help remove the wax around the apple. If possible, place the apples in the refrigerator for several hours or days in advance so they are well chilled before dipping.

Six green granny smith apples on a baking sheet with parchment, with sticks coming out of the core for easy Caramel Apples.

Make Caramel: Add butter, sugar, and karo syrup to a large heavy-bottom saucepan over medium heat. Stir over medium heat until mixture begins to boil, (about 5-10 minutes). Gradually add the evaporated milk, a little at a time, stirring constantly, making sure it maintains a boil. (I suggest warming the milk slightly ahead of time, otherwise you need to add it in extra, extra slowly, maintaining a boil).

Attach a candy thermometer and constantly until it reaches 235 to 240 degrees F. (about 20-30 minutes). Remove from heat and stir in vanilla. Pour into a heat-proof bowl for dipping. I like to use a smaller bowl than the saucepan, so that my apples will submerge in the caramel when dipping. Attach your candy thermometer and set caramel aside to cool down to 200 degrees while you grab your apples.

Three images showing butter, sugar, and corn syrup in a pot, after it's boiling, and finally when it turns to caramel.

Dry Apples thoroughly with paper towels and insert craft sticks. Line a baking sheet with parchment paper. Add any toppings, if using to plates or shallow bowls.

Dip: Once the caramel has cooled to about 200 degrees, it's time to dip the apples! Holding an apple by the stick, dip it into the caramel, gently swirling it around to coat all sides. Lift up and let any excess caramel drip off. I use a spoon to lightly spoon away excess around the bottom of the apple, so it doesn't pool when I set it down. Then set on a parchment lined pan. (I like to stick my pan in the fridge so the caramel sets up faster)

A caramel apple being lifted from a bowl of caramel after being dipped.

Toppings: If coating in crushed candies or cookies, do so when the caramel is hot, then set on parchment lined pan. If dipping in melted chocolate or drizzling with chocolate, wait until the caramel has set up in the fridge first.

Repeat with remaining apples then store dipped apples in the refrigerator for up to two weeks.

Six homemade Caramel Apples after being dipped, two of them covered in chopped nuts.

*If you'd like to add melted chocolate (and toppings on top of the chocolate), allow these easy caramel apples to set in the fridge before dipping them in melted chocolate.

Storage Instructions:

To Store: These beautiful dipped caramel apples will last for about 2 weeks, stored in the refrigerator. They make great gifts for teachers, friends and neighbors! I like to wrap them in a piece of cellophane with a cute ribbon.

Topping Ideas:

Melted Chocolate: You can make these truly gourmet by drizzling them with melted chocolate or adding other toppings. Be careful not to load them with too many toppings or the coating around the apple will become too heavy and may slide off.
Apple Pie: Once the homemade caramel apple has cooled in the refrigerator, dip it in melted white chocolate then sprinkle with a mixture of brown sugar and cinnamon.
Oreo: Place crushed Oreos on the warm caramel, or coat the cooled caramel apples in melted milk chocolate or white chocolate and then add the crushed Oreos.
Nutty: Add your favorite kind of crushed nuts!
Candy Bar: Add crushed candy bars to the caramel apples, like Reese's peanut butter cups, butterfingers, m&m's, heath bars, mini chocolate chips or snickers.

More Specialty Treats:

Caramel:

▢ 1/2 cup salted butter, (1 stick)
▢ 2 cups granulated sugar
▢ 1 cup light corn syrup
▢ 14 oz can evaporated milk, , warmed*
▢ 1 teaspoon vanilla extract

Apples:

▢ 10-12 small/medium Granny Smith apples
▢ 10-12 craft sticks
▢ parchment paper

Additional Topping Ideas – see notes.

Prep Apples: Remove apple stems, rinse the apples under very hot water for a few seconds, then scrub dry with a paper towel to help remove the wax around the apple. If possible, place the apples in the refrigerator for several hours or days in advance so they are well chilled before dipping.
Make Caramel: Add butter, sugar, and karo syrup to a large heavy-bottom saucepan over medium heat. Stir over medium heat until mixture begins to boil, (about 5-10 minutes). Gradually add the evaporated milk, a little at a time, stirring constantly, making sure it maintains a boil. (I suggest warming the milk slightly ahead of time, otherwise you need to add it in extra, extra slowly, maintaining a boil).
Attach a candy thermometer and constantly until it reaches 235 to 240 degrees F. (about 20-30 minutes). Remove from heat and stir in vanilla. Pour into a heat-proof bowl for dipping. I like to use a smaller bowl than the saucepan, so that my apples will submerge in the caramel when dipping. Attach your candy thermometer and set caramel aside to cool down to 200 degrees while you grab your apples.
Dry Apples thoroughly with paper towels and insert craft sticks. Line a baking sheet with parchment paper. Add any toppings, if using to plates or shallow bowls.
Dip: Once the caramel has cooled to about 200 degrees, it's time to dip the apples! Holding an apple by the stick, dip it into the caramel, gently swirling it around to coat all sides. Lift up and let any excess caramel drip off. I use a spoon to lightly spoon away excess around the bottom of the apple, so it doesn't pool when I set it down. Then set on a parchment lined pan. (I like to stick my pan in the fridge so the caramel sets up faster)
Toppings: If coating in crushed candies or cookies, do so when the caramel is hot, then set on parchment lined pan. If dipping in melted chocolate or drizzling with chocolate, wait until the caramel has set up in the fridge, first. See Notes, for topping ideas.
Repeat with remaining apples. Store dipped apples in the refrigerator for up to two weeks.

Store-bought caramel: You can substitute two 14 oz bags of pre-wrapped caramels, if you'd like. Follow instructions on the bag for melting the caramel.

Apples: Any type of apple will work, but I recommend a tart or mild apple like Granny smith, Fuji, Gala, or McIntosh.

Toppings:

Oreo Caramel Apple: Dip apple in caramel, and then roll gently in crushed Oreo crumbs. Or, allow caramel to set, then dip apple in melted milk or white chocolate and roll in crushed Oreos.

Candy Bar Caramel Apples: Dip apple in caramel, then roll gently in crushed candy bars, like Reese's peanut butter cups, butterfingers, m&m's, heath bars, mini chocolate chips or snickers.

Apple Pie Caramel Apple: once caramel has set, dip apple in melted white chocolate and sprinkle with mixture of brown sugar and cinnamon.

Nutty: Add your favorite kind of crushed nuts!

Calories: 182kcal, Carbohydrates: 35g, Protein: 2g, Fat: 5g, Saturated Fat: 3g, Polyunsaturated Fat: 0.2g, Monounsaturated Fat: 1g, Trans Fat: 0.2g, Cholesterol: 13mg, Sodium: 70mg, Potassium: 69mg, Fiber: 0.01g, Sugar: 35g, Vitamin A: 220IU, Vitamin C: 0.3mg, Calcium: 61mg, Iron: 0.1mg

Nutrition information is automatically calculated, so should only be used as an approximation.

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I originally shared this recipe October 2013. Updated October 2020 and October 2023.

Published October 8, 2023

Lauren Allen

Welcome! I’m Lauren, a mom of four and lover of good food. Here you’ll find easy recipes and weeknight meal ideas made with real ingredients, with step-by-step photos and videos.