Homemade Caramel Apples

5 from 1 vote

There's something undeniably magical about biting into a crisp, tart apple enveloped in rich, creamy caramel and luscious chocolate.

Prep Time5

Cook Time30

Total Time35

Course: Dessert

Cuisine: American

Servings: servings

Calories: 700kcal

Rinse each apple under warm water to remove any waxy coating and dirt. Ensure the apples are fully dry.
Take out the stems from the top of each apple. Insert a sturdy wooden stick (like popsicle sticks or bamboo skewers) into the top, pressing about halfway through the apple to ensure a firm grip.

In a heavy-duty saucepan, combine butter, brown sugar, corn syrup, and condensed milk over medium heat. Stir constantly until the butter melts.
Use a candy thermometer to monitor the temperature. Continue cooking until the caramel reaches 245°F (118°C), known as the firm-ball stage.
Remove from heat, and stir in vanilla.
Hold an apple by the stick and carefully dip it into the hot caramel. Tilt the pan as needed, and rotate the apple to cover it completely.
Allow any extra caramel to drip off before placing the apple on a parchment-lined baking sheet. A gentle twist can help smooth the caramel.
Place each coated apple on a sheet lined with parchment paper or a silicone liner. Allow the caramel apples to sit at room temperature for at least 30 minutes. Before dipping in chocolate, check that the caramel has fully set. It should have a firm yet pliable texture when touched lightly.

Place chocolate in a large bowl and heat in the microwave for 1 minute on HIGH. Stir, then continue cooking and stirring in 15 second intervals until chocolate is melted and smooth.
Dip caramel covered apples in the melted chocolate, using a large spoon to cover all sides, or simply drizzle over the top.
Place on parchment paper to set. Sprinkle with your favorite toppings as chocolate begins to harden, but is still sticky.

Store your caramel apples in airtight containers in the refrigerator to keep them fresh. This prevents moisture loss and helps the caramel remain sticky and delicious. Wax paper or parchment can be used to separate each apple to prevent sticking.Refrigeration can extend their freshness for up to three weeks. Before serving, allow the apples to return to room temperature for about 45 minutes for the best flavor and texture.
While you might be tempted to freeze caramel apples for long-term storage, be aware that freezing can change the texture and make the caramel less appealing once thawed.
You may have more caramel than you need, so grab some pretzel rods or candy molds and additional chocolate for the leftovers.
Chocolate may begin to spot/turn grey over time if chocolate is not heated/tempered correctly. It will not affect the taste, just the appearance.
Please see full post for ALL of the tips for choosing the right apples and chocolate.