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Classic Caramel Apples

Close-up of three glossy, chewy caramel apples on sticks, arranged on a white plate.
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Learn how to make chewy, rich caramel apples from scratch, perfect for fall gatherings, Halloween, or a fun family activity.

Ingredients

Scale
  • 6 medium apples (like Fuji, Gala, or Honeycrisp)
  • 6 wooden popsicle sticks or lollipop sticks
  • 2 cups granulated sugar
  • 1/2 cup light corn syrup
  • 1/4 cup water
  • 1/2 cup unsalted butter, cut into pieces
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon salt
  • Optional toppings: chopped nuts, sprinkles, mini chocolate chips

Instructions

  1. Wash and thoroughly dry the apples. Remove any stickers. Insert a wooden stick firmly into the stem end of each apple.
  2. In a medium saucepan, combine the granulated sugar, corn syrup, and water. Stir gently until the sugar is moistened.
  3. Cook over medium heat, without stirring, until the mixture reaches 250°F (121°C) on a candy thermometer. This is the firm ball stage.
  4. Remove the saucepan from the heat. Carefully stir in the butter, vanilla extract, and salt until the butter is melted and the mixture is smooth. Be cautious as the mixture will bubble up.
  5. Tilt the saucepan and dip each apple into the caramel, rotating to coat evenly. Let excess caramel drip back into the pan.
  6. If using toppings, sprinkle them onto the caramel immediately after dipping, before the caramel sets.
  7. Place the coated apples on a baking sheet lined with parchment paper.
  8. Allow the caramel apples to cool completely at room temperature until the caramel is firm.

Notes

  • Ensure your apples are completely dry before dipping for the best caramel adhesion.
  • Using a candy thermometer is crucial for achieving the correct caramel consistency.
  • If the caramel becomes too thick, you can gently reheat it over low heat.
  • Store caramel apples at room temperature for up to 2 days. Refrigeration can make the caramel sticky.

Nutrition

Find it online: https://kingscook.com/caramel-apples-recipe/