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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:
Leann Wigner says
I nee help! I made these. They looked great! I put them in the fridge to set. They still looked great. I took them out of the fridge for 7 hours to cool, and the caramel melted. What did I do wrong?
Leigh Anne says
Did you rough up your apples? I have found that some apples have a lot of wax on them.
Leann Wigner says
I boiled them, scrubbed them and sandpapered them. Should I leave the apples in the fridge overnight after they are decorated? I think that might have been my problem.
Leann Wigner says
Also, most other recipes suggest a temp of 236-250 for the caramel. Do you think I cooked my caramel long enough if I cooked it to only 230?
Annisa Larsen says
I’m so glad to see this post! I made some beautiful Caramel Apples last Saturday for our family Halloween Party. We made 20 of them, we decorated some of them with Mini Reese’s pieces, some with dark chocolate and orange chocolate, white chocolate chips and some gummy worms, they looked so great! Well, by the time we got to the party (45 min away), the caramel was mostly in a puddle around each apple! It was so sad! I said right then and there that I would never make Caramel Apples again…but your post gives me hope! I’m going to try it again….Thanks for sharing!
Andrea says
I really want Carmel apples for my wedding favours next September, but after researching purchasing them who the heck can afford that! I decided to try and find a good easy recipe to try, as I am not a baker by any means and I probably need 140 of them. I found your recipe and it looks awesome! I have one question do these have a shelf life? How many days ahead do you think they can be made? And obviously they have to be kept cool, any idea if they can be frozen? Thanks ????
Leigh Anne says
I wouldn’t make them more than a few days before and would definitely not freeze them.
Lisa says
I was wondering if the brown sugar is packed or not? Also I have a 100 of them to make for a wedding can I do 5 batches at a time?
Leigh Anne says
Yes, I always pack my brown sugar
I would double batch but not sure about any more than that.
Tiffiny Felix says
Hello! Your poor daughter! These apples can be dangerous! I made some for the first time tonight (not your recipe) and I burned my finger pretty bad. Totally dumb on my part….do not drizzle the caramel on your finger. My caramel was pretty thick. I did some looking and found your post, and I’m going to try your recipe next time around. Yours look gorgeous! đŸ™‚
Leigh Anne says
Hope you like the recipe – it is yummy!