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Learn how to make real homemade caramel apples with my best tips and instructions using homemade caramel.
Last week for a youth activity at church we made caramel apples. It was the first time I had made them in 12 years. The last time I made them, this is what happened:
My sweet, 7-year-old daughter bit into one and it ripped a tooth right out of her mouth. And the tooth wasn’t even loose! I am not sure what recipe I used but I think I threw it away right then and there. Since that day, I have only purchased apples at my favorite candy store, Rocky Mountain Chocolate Factory.
Well, after a somewhat positive experience last week with the church kids and a conversation with my friend Rhonda who made dozens for her daughter’s wedding reception, I am now confident in giving you the best caramel apple making tips.
Tips for Making Caramel Apples
- Rough up the apples with a fine grade of sandpaper. This tip came straight from the experts on how to make caramel apples, Rocky Mountain!
- Wash the apple, insert the stick, and let it dry.
- Place the apples on a cookie sheet lined with parchment paper.
Make your own caramel! This recipe will give you a nice smooth caramel. You will need a candy thermometer to make caramel. And you need to make sure that you stir the pot constantly to prevent it from burning on the bottom. I also use a nice heavy pan – an older pressure cooker of my mothers works great!
How to Make Caramel
We call caramel “patience candy” because you have to have patience stirring it and waiting for it to hit exactly the right temperature. But your patience pays off!!
- Combine brown sugar, corn syrup and butter.
- After butter is melted stir in the milk
- Cook to soft ball (234degrees), stirring constantly.
- Stir in 1 tsp vanilla
- Remove from heat
How to Dip Caramel Apples
- Before you begin dipping the apples, let the caramel cool a few minutes. It will stick better to the apples when it isn’t hot off the stove.
- Dip the apples and let them cool. I like to leave some of the apples showing at the top. If you are in a pinch for time, you can slide the cookie sheet into the refrigerator. And if you have any left over caramel, you can pour it onto a buttered pan and cut it into candies!
- Melt chocolate after the caramel has cooled, dip or drizzle with chocolate.
Toppings Ideas
Quickly, after applying chocolate, sprinkle on your desired toppings.
- mini chocolate chips,
- mini M&M’s,
- rainbow sprinkles,
- crushed Oreo
- chopped up Snickers
- nuts
Once you have added the toppings, return to the refrigerator to set up again. Then finally the best step, eat and enjoy!
My favorite caramel apple is this Apple Pie Caramel Apple. If you don’t want to dip an entire apple try just dipping apple slices.
Caramel and Apple is a perfect combo – check out these other recipes:
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Caramel Apples
Ingredients
- 2 cups brown sugar
- 1 cup corn syrup
- 1/2 cup butter
- 1 can sweetened condensed milk
Instructions
- Combine the first 3 ingredients
- After butter is melted stir in the milk
- Cook to soft ball (234degrees)
- Stir constantly
- Stir in 1 tsp vanilla
- Remove from heat
- Dip apples into the caramel, then roll in nuts if desired
- Let set up on a cookie sheet
- Place in refrigerator if needed
- After completely cooled you can drizzle with chocolate and cover with toppings
- Suggested toppings: sprinkles, crushed Oreos, mini M & M’s, mini chocolate chips, chopped nuts, crushed candy bars.
Nutrition Facts:
Amanda Angel says
Good job on making these! They look really professional, and VERY well made. I can’t imagine eating them though. God, the thought makes me sick. ONLYYYY because I’m allergic to chocolate. And most citrus. I just wanted to let you know what a great job you did on them! Keep up the awesome work!!
Chin says
Im Only 12 but I love to cook and back and make sweets for my freinds and family and its the beggining of the year so im trying to get to my teachers sweet tooth and this is the perfect recipe!! =D
Amber says
I am so excited to try these! But could you tell me what size can of sweetened condensed milk you used? (I think they have different sizes between the USA and Canada).
Leigh Anne says
It is a 14 oz. can.
Bonnie says
For an great non-stick surface, try parchment paper. I made a whole batch on it and no problems at all.
Melannie says
Mine were a disaster this year, my first time and in the trash they went after trying to pry them off the wax paper, the carmel was like glue, the topping slid off into a neat pile around the bottom, hence gluing them to the wax paper, sad family needless to say, we tried to cut off a few pieces, yuck! I’ll try this one more time, with your recipe, thank you! Other wise, I too will be hitting the Rocky Mountain Chocolate Factory at oru mall when the urge hits for Carmel apples, well worth the 7 bucks!