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Caramel dipped apples on a cutting board.
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5 from 5 votes

Homemade Caramel Dipped Apples

Sweet, tart apples dipped in homemade caramel sauce and decorated with nuts, sprinkles and chocolate!
Prep Time20 minutes
Cook Time20 minutes
Dipping & Decorating20 minutes
Course: Dessert
Cuisine: American
Keyword: Homemade caramel apples, How to make caramel for apples
Servings: 10
Author: Stacey Adams

Ingredients

  • 10 medium size apples *see note below
  • 2 cups sugar
  • cup heavy whipping cream
  • 1 cup unsalted butter
  • 1 teaspoon salt
  • ¼ cup dark corn syrup *see note below
  • 2 tablespoons molasses *see note below
  • 2 teaspoons pure vanilla extract

Recipe notes:

Yield: this recipe will make somewhere between 8-10 dipped apples depending on apple size.
Apples: when selecting apples at the grocery store, look for crisp, tart varieties. The tart apple and sweet caramel combo is heavenly! I typically purchase granny smith and pink lady apples.
Dark corn syrup: if you don't have dark corn syrup you can use 3 tablespoons of light corn syrup and add an extra tablespoon of molasses. 
Molasses: if you don't have molasses you can use extra dark corn syrup. 
 

Instructions

  • Place a small sauce pan ⅔ full of water on the stove and turn heat to high. While waiting for water to boil, wash apples and skewer each one with a dipping stick. Once water begins to boil, reduce heat down to low. Dip each apple into the hot water for 2-3 seconds and use a clean, dry kitchen towel to remove wax* from each apple. (*Removing wax from helps caramel to stick). Line apples up a large cookie sheet.
  • Cut some parchment paper into 4x4 inch squares and set them to the side (cut as many squares as you have apples). You can use one large sheet of parchment paper rather than cutting squares, but I find individual cut outs helpful for decorating.
  • Set out any decorations you want to use. If you're using nuts, get them chopped up. Caramel will set fast once apples are dipped, so you'll need to decorate quickly. If caramel sets before you are able to decorate, consider double dipping or drizzling in melted chocolate and sticking decorations to chocolate!
  • Measure all caramel ingredients into a 3 quart* sauce pan. Place candy thermometer on the side of the pan. (*Caramel will foam and bubble as it cooks so you'll need a fairly large sauce pan. I have found that 3 quart works well)!
  • Fill a small bowl or cup with water. Place your pastry brush in the water and set to the side.
  • Turn stovetop heat to medium. Use a heat resistant rubber spatula or wooden spoon to gently stir* ingredients as they melt and combine. (*It's important to stir gently so you don't splash ingredients onto the sides of the sauce pan where they could crystalize and cause grainy caramel. If ingredients do splash, use your wet pastry brush to wash those bits off the side of the pan and back down into the mixture).
  • Continue to gently stir ingredients and wash splash back down into the pan for about 20 minutes. Once your mixture comes to 240°F, promptly remove it from the heat and continue to stir while caramel cools.
  • Allow the caramel to sit still for 2-3 minutes while bubbles rise to the surface. Stir gently to remove bubbles.
  • Dip apples one at a time and place them on a square of parchment paper! If you want to decorate the caramel, do so quickly before it sets. Remember, you can also dip the apples in chocolate and then decorate the chocolate with nuts or sprinkles.
  • If caramel starts to thicken too much for dipping, place sauce pan back on the burner at very low heat to thin it out a little.
  • Store apples in the refrigerator in a food storage container with parchment paper between them prevent sticking. Once caramel has fully set you can cut up your apples and enjoy!