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The Best, Foolproof Homemade Caramel Apples

A glossy, perfectly coated caramel apple on a stick resting on a light wooden cutting board.
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Make classic, chewy homemade caramel apples with a reliable caramel sauce that sticks well to crisp apples. This recipe is simple and perfect for fall parties or holiday gifting.

Ingredients

Scale
  • 12 medium crisp apples (like Granny Smith or Honeycrisp)
  • 12 wooden or parchment-lined sticks
  • 1 cup (2 sticks) unsalted butter
  • 2 cups packed light brown sugar
  • 1 cup light corn syrup
  • 1 (14 ounce) can sweetened condensed milk
  • 1 teaspoon pure vanilla extract
  • 1/2 teaspoon salt
  • Optional toppings: chopped nuts, sprinkles, melted chocolate

Instructions

  1. Wash and thoroughly dry the apples. Remove the stems and insert the sticks firmly into the core of each apple.
  2. Line a baking sheet with parchment paper or a silicone mat. Set aside.
  3. In a heavy-bottomed saucepan, combine the butter, brown sugar, and corn syrup. Heat over medium heat, stirring until the sugar dissolves.
  4. Bring the mixture to a boil without stirring. Let it boil for exactly 5 minutes.
  5. Reduce the heat to medium-low. Carefully stir in the sweetened condensed milk and salt. Continue to cook, stirring constantly, until the mixture reaches 245 degrees Fahrenheit on a candy thermometer (firm-ball stage). This step is key for chewy caramel.
  6. Remove the saucepan from the heat immediately. Stir in the vanilla extract. Let the caramel cool for 5 to 10 minutes to thicken slightly.
  7. Tilt the saucepan and dip each apple into the caramel, rotating to coat evenly. Lift the apple and allow excess caramel to drip off.
  8. If using toppings, immediately roll the coated apple in your desired topping or place it on the prepared baking sheet to set.
  9. Allow the caramel apples to cool completely at room temperature until the caramel is firm before serving or storing.

Notes

  • For best adhesion, wipe the apples with a paper towel dipped in white vinegar before inserting the sticks; this removes any waxy residue.
  • If you do not have a candy thermometer, the caramel is done when a small drop hardens quickly in cold water.
  • If the caramel becomes too thick while dipping, return it to low heat briefly to thin it out.
  • For chocolate caramel apples, dip the cooled caramel apples into melted chocolate and let them set again.

Nutrition

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