How to Make Caramel Apples

5 from 27 votes

How to Make Caramel Apples

Simple caramel apples take a humble fruit and give it a sophisticated upgrade for a delightfully decadent and festive treat.

Prep Time10

Cook Time15

Refrigerating Time1 30

Total Time1 55

Course: Dessert

Cuisine: American

Servings:

Author: Kristyn Merkley

Ingredients

6 skewers or popsicle sticks
6 apples, Granny Smith, Fuji or Honeycrisp
1 (11-ounce) bag Brach’s Milk Maid caramels, unwrapped
3 tablespoons water
melted white chocolate candy coating, optional

Toppings

sprinkles, chopped nuts, crushed candy, optional

Instructions

Wash apples and let them dry completely. This will help remove the wax on the apple skin, allowing the caramel to stick better.
Remove apple stems and insert skewers or popsicle sticks 1–2 inches in.
Place apples on a parchment paper–lined baking sheet and refrigerate for 1–2 hours.
In the top of a double boiler or in a medium pot over low heat, combine caramels and water and cook, stirring the entire time, until caramel is fully melted and reaches about 240°F, 12–14 minutes.
Working one at a time, hold an apple by the stick, tilt the pot at an angle, and swirl apple in caramel to coat. Gently tap to let excess caramel drip off, then place apple back on parchment paper. Once all apples have been dipped, refrigerate again for 30 minutes.
Once caramel has set, you can enjoy your apples as they are, or dip in melted candy coating, sprinkle on any desired toppings, and set at room temperature.
Store apples refrigerated but remove from the refrigerator at least 30 minutes before serving.

Video

Notes

Make ahead of time. Covered and refrigerated, caramel apples will keep for up to 2 weeks.
Other topping ideas. The possibilities are endless—try topping these with mini M&M’s, mini chocolate chips, mini marshmallows, shredded coconut, crushed Cinnamon Toast Crunch cereal, crushed graham crackers, crushed Butterfingers, or crushed Oreos.

Nutrition