The Best Caramel Apples Recipe - Allrecipes.com
The Best Caramel Apples Recipe
  • READY IN 2 hr

The Best Caramel Apples

Recipe by  

"When I was searching for a recipe to make homemade caramel apples for the very first time, a close friend gave me this amazing and fairly easy recipe. My family and friends loved these delicious treats! Sprinkle with nuts or whatever you desire while the caramel is still warm (work quickly, the caramel sets VERY fast)."

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Ingredients Edit and Save

Original recipe makes 8 caramel apples Change Servings
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  • PREP

    30 mins
  • COOK

    30 mins
  • READY IN

    2 hrs

Directions

  1. Bring a large saucepan of water to a boil. Dip apples in boiling water for a few seconds, then dry with paper towels to remove any wax from the peels. Set apples aside; when completely cool, insert a wooden chopstick firmly into the bottom of each apple for a handle.
  2. Line a baking sheet with parchment paper.
  3. Stir butter, brown sugar, corn syrup, and sweetened condensed milk together in a saucepan over medium-high heat. Bring to a boil, stirring constantly, and reduce heat to medium. Cook until a candy thermometer reads 248 degrees F (120 degrees C), 25 to 30 minutes; stir constantly to prevent burning. A teaspoon of the syrup, dropped in a glass of cold water, should form a firm ball. Remove caramel from heat and stir in vanilla extract.
  4. Working quickly, dip each apple into the hot caramel to completely coat the apple and about 1/2 inch of the wooden handle. Sprinkle apples with any desired toppings while still hot. Let caramel apples cool on the parchment paper. Use caution, caramel is very hot.
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Footnotes

  • Cook's Note:
  • Because the caramel requires constant attention when cooking and you will be in a hurry when coating the apples, prep everything beforehand. Have your parchment paper laid out, your toppings ready in bowls, etc. Also, each stove differs as far as temperature and how long you will need to cook caramel. It only took 21 minutes for me, but took a friend 39 minutes, so it can vary greatly.
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Reviews More Reviews

Most Helpful Positive Review
Nov 04, 2012

I loved these! So much easier to make than I would have guessed. I made sure to drop my apples in boiling water for a bit and dry them off really well, letting them get nice and cool before i dipped them in the caramel. I think I over cooked the caramel just a tad - I did not have a candy thermometer! But I used a knife and cut slices and it was every bit as delicious and not as messy! LOL I used Karo Light Corn Syrup, but I think i would like to try it with Karo Dark syrup.

 
Most Helpful Critical Review
Oct 22, 2012

Sorry but the caramel slid right off the apples. I even took it off right as it reached 120 degrees C. Picture shows the best we got. You can see how the thick caramel pooled at the bottom. The opposite side of the apples is completly not covered with any caramel at all.

 

26 Ratings

Oct 07, 2012

I Love what the ingredients produce. You can tell it will taste creamy. Excellent directions and foot note!

 
Oct 26, 2012

Yum-o! So good, followed everything except (I know, I hate when people do this) I didn't dip apples in boiling water and I didn't have sweetened condensed milk. I subbed 1/4 cup 2% milk and it worked beautifully on the apples. Will definitely use again, I would have given it a 5 but I didn't follow everything as listed, so I can't really.

 
Oct 19, 2012

I was very impressed with this recipe! The consistency was wonderful and coated the apples beautifully. I also made sure to twirl the apples on the bottom of the pot (held at an angle) to remove any excess caramel. As written, it made enough to coat 12 medium apples and have enough left over to fill a small jelly jar (For spoon-fulls later ;) I get frustrated when searching for recipes only to find them calling for melting caramel candies. I rarely try recipes that have so few reviews, but this was definitely worth the try! Thank you for the great recipe!

 
Nov 04, 2012

Here are some things I've learned while making these caramel apples. 1. If the caramel is not sticking properly, you need to heat caramel up again to 248. The caramel will stick perfectly until it starts to cool then the butter separates and it will not stick. It really is useful working with a candy thermometer because you can monitor the temperature closely. With one of the batches I overheated the caramel when reheating and it turned into hard toffee. 2. Placing apples in the boiling water made them seep juice, will try them without following that step the next time. I had many extra apples and kept them near a cool door, that made the caramel hard but once it was placed in a warm room they started to soften again. Definitely worth trying, flavor is far superior compared to store purchased caramels. Also, it is useful to have a helper hold dipped apples upright to cool a moment before placing on parchment otherwise you will have the hot caramel puddle.

 
Oct 24, 2012

it is the best recipe ever!!! just finished making them and they look fantastic.... thanks for the tip in step #3, I didn't have a candy thermometer so I just kept cheking my caramel by dropping a bit in cold water and sure enough, when the ball formed, I turned it off and it was done, I also didn't have vanilla extract on hand so I left it out and it still has an amazing taste... can't wait to try it next time with the vanilla extract and the different topping variations, thanks!!!!!

 
Oct 29, 2012

The caramel recipe alone gets five stars! It was fun to make and tasted delicious!! My friend took a bite and said "you didn't just melt squares to make these- this is REAL caramel, isn't it!" The caramel came off the apple when we ate them but it was so good. I sprinkled my finished product with kosher salt and they are the best I've ever had. Thank you for a great recipe!

 

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Nutrition

  • Calories
  • 799 kcal
  • 40%
  • Carbohydrates
  • 141.5 g
  • 46%
  • Cholesterol
  • 78 mg
  • 26%
  • Fat
  • 27.6 g
  • 43%
  • Fiber
  • 5.1 g
  • 20%
  • Protein
  • 4.7 g
  • 9%
  • Sodium
  • 269 mg
  • 11%

* Percent Daily Values are based on a 2,000 calorie diet.

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