Add a new tradition into the mix and make your own caramel apples from scratch — sauce and all! The creamy, smooth sauce combined with the seasonal apples will make for the ultimate fall treat.
Caramel apples are such a fun dessert to make when the leaves start to change color. They are basically an art and cooking project, all mashed up into one. Start cooking with your caramel, and then head to the art department to add toppings and decorations. Making these treats will be a great activity to make after you go apple picking in the fall.
HOW TO MAKE TASTY HOMEMADE CARAMEL APPLES
Caramel apples are a fall tradition that will never get old. This year, take the tradition right into your home and learn how to make them yourself. The classic recipe will become a staple in your house and will become a fall activity for years to come.
Don’t be intimated to make your own caramel sauce from scratch. The process is surprisingly simple. The caramel sauce comes together in one pot and tastes better than anything you would get in the store. The secret to getting the creamy sauce is all in being patient. It takes a little while for the mixture in the pot to come to the right temperature, but it will be worth the wait.
Now, the real hard decision when it comes to making these treats is what to top them with. Chocolate chips, peanuts, and M&Ms are always a good idea. Pretty much any sweet will work. Chop up Oreos, add in almonds, or even drizzle on Nutella.
Want to dive deep into fall mode and get make these treats for Halloween? Follow the recipe and swap out the toppings for chopped-up candy or add edible googly eyes onto the caramel for a spooky treat!
INGREDIENTS TO MAKE CARAMEL APPLES
- Granny Smith apples – the tart apples will go well with the sweet sauce.
- Heavy cream
- Light corn syrup – lets the caramel sauce shine.
- Light brown sugar
- Kosher salt
- Vanilla extract
- Toppings for your choice – use chopped nuts, chocolate, or coconut flakes.
HOW TO MAKE TRADITIONAL CARAMEL APPLES
1. PREP APPLES
Rinse apples under warm water to clean and remove any wax coating. Make sure they are completely dry with a towel. Prepare a sheet pan with grease or silicone mat for the apples to sit on. Add a wooden skewer into each apple, pushing it about 2/3rd of the way into the apple.
2. MAKE CARAMEL SAUCE
In a large heavy-bottomed saucepan or a Dutch oven, make the caramel sauce. Add all the ingredients into the pan with a candy thermometer attached to the side of the pot and continue to stir the mixture until it reaches 245F. Remove the mixture from the heat and mix in the vanilla. Let everything cool for 10-15 minutes. The caramel will thicken while it cools. Here are the full directions on how to make the caramel sauce.
3. DIP APPLES
When the caramel is cool, work quickly to dip the apples into the sauce. Place the toppings on top of the caramel or roll them in the toppings to completely cover the apples.
Place the apples on the sheet pan and let cool for about an hour.
HOW TO STORE CARAMEL APPLES
If you have extra treats, make sure to store them in the refrigerator. If let at room temperature, the apples can rot and store bacteria.
Store any extra caramel sauce in the fridge in an airtight container for about 3 weeks. The caramel sauce can also be frozen in an airtight container for about 2-3 months. Let the caramel sauce thaw at room temperature before using.
Granny Smith apples are the go-to for making caramel apples. They are subtle with their sweetness and have a strong tart flavor that pairs perfectly with the sweet caramel sauce.
Caramel apples are not the same as candy apples. While both are sweet, sticky treats, they are not the same. Candy apples are made with a thick sugar coating, while caramel apples are topped with caramel.
Make sure the caramel is completely cool before dipping it in the apples. If the caramel is too hot, it will simply drip right off. Also, make sure that you are swirling your apples in the mixture. That way, an even coating of caramel will apply and will be less likely to fall off.
MORE CARAMEL DESSERTS
- 8 Granny Smith apples
- 2 cups heavy cream
- 1 cup light corn syrup
- 2 cups light brown sugar packed
- 1/2 cups unsalted butter softened
- 1/2 tsp kosher salt
- 1 tsp vanilla extract
- optional toppings
- Rince the apples under warm water to remove any wax coating and dry completely with paper towels.
- Line a sheet tray with a silicone mat or lightly grease it with butter. Push a wooden skewer into each apple about ⅔ of the way in.
- In a heavy bottomed sauce pot or Dutch oven over medium heat, add the cream, corn syrup, sugar, salt, and butter. Attach a candy thermometer to the side of the pot and begin to stir. Keep stirring until the mixture reaches 245F. Remove from the heat and stir in the vanilla. Allow the caramel to cool for 10-15 minutes to thicken.
- Working quickly, hold each apple by the skewer and dip it into the caramel, tipping the pot as needed to fully coat. If using optional coatings, roll the apples in them after coming out of the caramel.
- Place the apples on the prepared sheet tray and allow them to cool completely, about an hour.