Homemade Caramel Apples
So, Want to Make Caramel Apples With Me?
Alright, here’s the deal—I tried making homemade caramel apples the first week after we moved into our ramshackle old house. I burned the caramel (like, really badly; the smell haunted my dreams), made a sticky mess on the stovetop, and yet the kids went absolutely bananas for them. It turned into a fall tradition; now, I can’t escape making them once the leaves start crunching. Oh, and my neighbor Greg? He always shows up uninvited as soon as that sugary smell wafts into the street. Caramel apples: they’re a magnet for both friends and chaos, I swear.
Why I Keep Making These, Even When I Really Shouldn’t
I make these every October when the air gets that nippy, cider-season feeling and apples pile up on the porch in brown bags. My family goes wild for them (I’ve never seen my teenager clean the kitchen so fast as when these are on the agenda). Honestly, I mostly make them for the sticky fun of it—and, sure, the caramel cleanup is a pain, but the whole business is a sort of gleeful mess that feels… well, kind of priceless. And if you sneak one straight off the stick, still hot? Well, maybe not medically advisable, but it’s pure bliss. Just, you know, don’t let the dentist find out.
Stuff You’ll Need (Plus a Few Cheeky Substitutions)
- 6-8 small to medium apples (Granny Smith are classic, but I’ve grabbed Honeycrisp or whatever’s kicking around—my grandmother, rest her soul, would scowl at that)
- 1 cup light brown sugar (dark works fine; it’s just a smidge more molassesy. White sugar is a last resort, but it’ll do in a pinch)
- 1/2 cup unsalted butter (I sometimes use salted and then just skip the pinch of salt later; I don’t sweat it)
- 1/2 cup light corn syrup (I hate running out, so I once subbed golden syrup and it turned out all right)
- 1 14-ounce can sweetened condensed milk (not evaporated milk. Ask me how I know…)
- 1 teaspoon vanilla extract (I use that bargain bottle from Costco, but fancy ones do smell lovely)
- Pinch of salt (leave it out if your butter’s salted)
- Popsicle sticks or those chopsticks you saved from takeout
- Toppings (this is where things go off the rails: crushed nuts, mini chocolate chips, sprinkles, pretzel bits—actually, I’m addicted to chopped pecans here)
How I Actually Make Homemade Caramel Apples
- Wash the apples and really scrub them (I’ve skipped this… big mistake. The caramel slid off and I may have cried a little). Dry them well. Jam a stick into each apple—give ’em a little twist, but don’t break the whole apple like I did once.
- If you’ve got waxy supermarket apples, dunk them in hot water for a few seconds, then dry. This helps the caramel stick (it sounds silly, but it works!).
- Heat the brown sugar, butter, corn syrup, and sweetened condensed milk in a medium pot over medium heat. Stir constantly. I once stepped away to answer a text—don’t make my mistake. Burned sugar is a beast to clean.
- Let it bubble gently, stirring like your future depends on it. Use a candy thermometer if you own one, and get it to about 240°F (soft ball stage). Honestly, when it gets thick and golden, I sometimes just wing it, but the thermometer is your friend.
- Remove from heat; stir in vanilla and salt. (This is when I always taste a tiny bit, even though I know I’ll burn my tongue. Worth it.)
- Tip the pot slightly to make dunking easier. Roll each apple through the caramel, twirling as you go. Drips are inevitable; that’s part of the fun. Set them on a parchment-lined tray (or a buttered plate if you live on the edge).
- If you want toppings—press those on before the caramel hardens. Otherwise, you’ll be chasing sprinkles all over the floor. Been there.
Stuff I’ve Learned the Hard Way (Notes)
- The caramel gets stiffer as it cools. If it does, just gently rewarm—don’t crank the heat or you’ll get little caramel rocks (trust me, my jaw has suffered)
- If your apples aren’t room temp, the caramel won’t stick as well (but chilled apples give a nice crunch—so, toss-up!)
- Chopsticks actually make better handles than popsicle sticks. They’ll poke through easier, just don’t jab your hand. Oops.
- And if some of your caramel slides off: nobody will notice after you cover it with a blizzard of nuts, anyway
Things I’ve Tried… and a Few Surprises
- I once mixed in a spoonful of bourbon at the very end. Adults cheered, kids said it was “weird.” Maybe keep it for grownup night.
- Rolled them in crumbled pretzel sticks—massive hit, especially with a dusting of cinnamon sugar.
- Tried vegan butter/coconut condensed milk. It actually worked, but the texture was softer so eat quickly!
- Don’t try this with regular melted caramel candies. Tastes fine but the apples look like sad, waxy orbs. (Maybe that’s just me.)
Don’t Sweat the Tools (Equipment List)
- Medium heavy-based saucepan (that old nonstick one works fine… had no issues yet)
- Candy thermometer (helpful, but if you’re flying by the seat of your pants, you’ll live)
- Parchment or baking paper (or honestly just butter a plate—scrape it later and eat the leftovers, chef’s treat!)
- Mixing spoon—wooden or silicone, or the ancient plastic one still somehow going strong in my drawer
- Sticks! Popsicle, chopstick, real sticks if you wash ’em (kidding… but am I?)
Storing Caramel Apples (Assuming There’s Any Left)
So here’s my ‘scientific’ observation: these keep a day or two at room temp or in the fridge, if you wrap them in wax paper and stick ’em in a container. They’re stickier if left out, chewier when cold. But, truthfully, in my house, they vanish in about four hours and only once did I have one the next morning (and I think it tasted even better—call me a madwoman).
Here’s How We Usually Serve ‘Em
I always put the tray in the middle of the table, and everyone just dives in. We do a “decorate your own caramel apple” contest—it gets competitive, especially if my sister brings her ridiculous stash of Halloween sprinkles. Once, we sliced them into wedges (much less messy, but where’s the fun in that?). I like a big mug of hot cider on the side. Someone else, I won’t name names, has been known to sneak ice cream with theirs.
Oh, and a Couple Lessons Learned (A.K.A. Oopses)
- I once rushed the caramel and took it off the heat too soon. Runny caramel = sad apples. Actually, I find it works better if you err on the side of patience here.
- Don’t try to double the recipe in one pot. It wants to boil over and then you’ll be cleaning up sugar lava for hours.
- Trying to poke sticks into cold apples? That’s a thumb-bruiser and I wouldn’t wish it on my worst enemy.
FAQs (Because Friends Ask Me All the Time)
- Can I use store-bought caramel sauce?
- Yes, of course! It’ll work in a hurry, but it’s messier and honestly not as tasty. But zero judgment—sometimes you’ve just gotta cheat, right?
- What’s the best apple for caramel apples?
- I always reach for Granny Smith or Fuji, but if all you’ve got are the ones from that big bag at Aldi, they’ll do. Avoid mushy ones (nobody wants applesauce on a stick).
- Do I really need a candy thermometer?
- Nope, but it helps! I’ve done it by sight (“soft ball stage,” yadda yadda), but the gadget does take out the guesswork. My cousin just uses a cup of cold water to test the caramel; it’s old school, but it works.
- Caramel keeps sliding off—what gives?
- Usually it’s the wax on the apples or they weren’t totally dry. Or the caramel’s too hot. It’s a juggling act, but it gets easier the more you do it (promise).
- Got a source for pretty sticks or fancy toppings?
- Sure! I’ve ordered these bamboo sticks from King Arthur Baking & gotten wild with fun sprinkles from Nuts.com. Makes it look like you actually know what you’re doing; I sure don’t half the time!
- What if I like my caramel apples… not so sweet?
- I hear ya! Try dark chocolate drizzle with sea salt on top. Balances it out—plus, it looks sort of fancy.
Honestly, making homemade caramel apples is part recipe, part sugar-fueled free-for-all. If you don’t end up with a little caramel in your hair or a dish towel ruined, well, you might be tidier than me. And hey, if you need a good cider recipe to wash them down, here’s one I love from Serious Eats (bonus points if you spike it a little). Happy sticky-fingered snacking!
Ingredients
- 6 medium Granny Smith apples
- 6 wooden sticks
- 1 cup unsalted butter
- 2 cups packed brown sugar
- 1 cup light corn syrup
- 1 can (14 oz) sweetened condensed milk
- 1 teaspoon vanilla extract
- 1/4 teaspoon salt
- Assorted toppings (chopped nuts, sprinkles, mini chocolate chips), optional
Instructions
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1Wash and thoroughly dry the apples. Insert a wooden stick into the stem end of each apple.
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2Line a baking sheet with parchment paper and lightly grease it.
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3In a heavy saucepan over medium heat, melt the butter. Stir in the brown sugar, corn syrup, and salt. Bring to a boil, stirring constantly.
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4Gradually stir in the sweetened condensed milk. Continue cooking, stirring constantly, until the caramel reaches 245°F (firm ball stage) on a candy thermometer, about 15 minutes. Remove from heat and stir in vanilla.
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5Dip each apple into the hot caramel, turning to coat evenly. Allow excess caramel to drip off, then place apples on the prepared baking sheet.
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6If desired, immediately roll caramel-coated apples in toppings. Let the caramel set before serving.
Approximate Information for One Serving
Nutrition Disclaimers
Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.
Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.
To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.
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