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Best-ever Caramel Apples Recipe

These homemade caramel apples are the ultimate fall treat. Buttery caramel hugs each crisp apple for a snack that's nostalgic, satisfying, and so simple to make. Customize with your favorite toppings and enjoy a fun, delicious dessert that everyone loves.
Print Recipe
Prep Time 20 minutes
Cook Time 15 minutes
Cooling Time 30 minutes
Total Time 1 hour 5 minutes
Servings 8

Ingredients
  

  • 8 small to medium firm apples Granny Smith, Fuji, or Honeycrisp work best
  • 8 wooden sticks or craft sticks
  • 1 cup unsalted butter
  • 2 cups packed light brown sugar
  • 1 cup heavy cream
  • 1 cup light corn syrup or substitute with equal parts honey and sugar if avoiding corn syrup
  • 1/4 teaspoon salt
  • 1 teaspoon vanilla extract
  • Optional toppings: chopped peanuts crushed cookies, mini chocolate chips, shredded coconut, sea salt

Instructions
 

  • Wash and dry the apples thoroughly. Remove stems and insert a wooden stick into the top of each apple.
  • Line a baking sheet with parchment paper and lightly grease it.
  • In a heavy-bottomed saucepan over medium heat, melt the butter.
  • Add brown sugar, cream, corn syrup (or substitute), and salt. Stir constantly until the sugar dissolves.
  • Attach a candy thermometer if using. Bring the mixture to a boil and continue to cook, stirring occasionally, until the caramel reaches 245°F (firm ball stage), about 10-12 minutes.
  • Remove from heat and stir in the vanilla extract.
  • Let the caramel cool slightly (2-3 minutes) so it thickens a bit for better coating.
  • Holding each apple by the stick, dip into the caramel, turning to coat completely. Let excess drip off.
  • Roll in optional toppings if using, and place each apple on the greased parchment paper.
  • Let cool completely at room temperature until caramel is set, about 30 minutes.

Notes

  • Make sure apples are wax-free; scrub with hot water if needed for better caramel adhesion.
  • Let caramel cool just slightly before dipping—too hot and it won’t stick well.
  • If caramel thickens too much, gently reheat over low heat.
  • Store finished apples in the fridge for up to 3 days.