Description
Classic caramel apples with a thick, chewy homemade caramel coating and endless topping possibilities. These nostalgic treats combine tart crisp apples with rich, buttery caramel for perfect autumn indulgence.
Ingredients
10 small apples (cold)
22 ounces soft caramels (624 grams) (2 (11-ounce) bags)
¼ cup heavy whipping cream (57 grams)
¼ teaspoon fine sea salt (3 grams)
½ teaspoon pure vanilla extract (2 grams)
Toppings: Think of chocolate drizzle, crushed graham crackers, Oreo cookies, chopped nuts (like pecans or almonds), mini chocolate chips, chopped candy bars, sprinkles, or even toasted coconut, and chopped pretzels.
Instructions
- Wash and dry apples thoroughly. Remove stems and insert sticks firmly into stem ends. Chill apples in refrigerator.
- In a heavy saucepan, melt butter over medium heat. Stir in brown sugar, corn syrup, and salt until dissolved.
- Gradually stir in sweetened condensed milk. Cook and stir constantly until mixture reaches 245°F (118°C) on a candy thermometer (firm-ball stage), about 20-25 minutes.
- Remove from heat and stir in vanilla. Let cool slightly (2-3 minutes) until caramel thickens but is still pourable.
- Working quickly, dip chilled apples into caramel, tilting pan and rotating to coat evenly. Allow excess to drip off.
- Roll in toppings if desired, then place on parchment-lined baking sheet. Let cool completely at room temperature (about 1 hour).
Notes
- Chilling apples helps caramel adhere better
- Use a deep, narrow bowl for easier dipping
- Store at room temperature up to 2 days (refrigeration makes caramel too hard)
- For easier eating: Slice apples before serving
- Prep Time: 20 mins
- Cook Time: 25 mins
- Category: Candy/Dessert
- Method: Candy Making
- Cuisine: American
Nutrition
- Serving Size: 1 apple
- Calories: 580
- Sugar: 102g
- Sodium: 150mg
- Fat: 22g
- Saturated Fat: 14g
- Unsaturated Fat: 6g
- Trans Fat: 0.5g
- Carbohydrates: 120g
- Fiber: 4g
- Protein: 4g
- Cholesterol: 60mg