Caramel Apples
These homemade caramel apples combine crisp apples with buttery caramel and your choice of toppings. A festive, no-fuss treat perfect for fall.
Equipment
- Saucepan
- - Wooden sticks
- - Candy thermometer (optional)
- Parchment paper
Ingredients
- - 6 large apples Granny Smith or similar, washed and dried
- - 2 cups granulated sugar
- - ½ cup light corn syrup
- - 1 tsp kosher salt
- - 1 cup heavy cream
- - 4 tbsp unsalted butter softened
- - Toppings: chopped nuts crushed cookies, mini candies
- - Equipment: 6 wooden sticks candy thermometer (optional)
Instructions
- Boil apples for 10 seconds, transfer to ice water, and dry thoroughly.
- Insert wooden sticks into apples. Chill.
- In saucepan, heat sugar, syrup, salt, and water until deep amber (350°F).
- Remove from heat, stir in cream and butter until smooth.
- Let caramel cool for 15–20 min.
- Dip apples into caramel, then immediately into toppings.
- Place on parchment paper to set. Serve or refrigerate uncovered.
Notes
- Use a thermometer to avoid burning.
- Dry apples thoroughly — moisture prevents caramel from sticking.
- Store uncovered in fridge up to 3 days.
- Dry apples thoroughly — moisture prevents caramel from sticking.
- Store uncovered in fridge up to 3 days.