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Homemade Caramel Apples

Homemade caramel apples are dipped in stovetop caramel cooked to 245°F, then chilled until the coating is firm. A crisp apple and smooth, buttery caramel make a classic fall treat.
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Prep Time 15 minutes
Cook Time 20 minutes
Cooling and chilling 55 minutes
Total Time 1 hour 30 minutes
Servings: 8 servings
Course: Dessert
Cuisine: American
Calories: 620
Ingredients Equipment Method Notes

Ingredients
  

  • 1 nonstick cooking spray for coating
  • 8 apples medium, firm, such as Granny Smith, at room temperature
  • 8 wooden craft sticks
  • 2 cups granulated sugar
  • 1 cup light corn syrup
  • 1 cup heavy cream
  • 0.5 cup butter unsalted
  • 0.5 tsp kosher salt
  • 1 tsp vanilla extract

Equipment

  • 1 18x13-inch rimmed baking sheet
  • 1 4-quart heavy-bottomed saucepan
  • 1 candy thermometer

Method
 

  1. Line an 18x13-inch rimmed baking sheet with parchment paper and lightly coat it with nonstick cooking spray.
  2. Wash the apples under very hot water, scrubbing to remove any wax, then dry them completely.
  3. Remove the stems and push a wooden craft stick into the stem end of each apple.
  4. Combine the granulated sugar, light corn syrup, heavy cream, unsalted butter, and kosher salt in a 4-quart heavy-bottomed saucepan.
  5. Cook over medium heat, stirring until the butter melts and the sugar dissolves, then bring the mixture to a boil.
  6. Clip a candy thermometer to the saucepan and cook over medium heat, stirring gently from time to time without scraping the sides, until the caramel reaches 245°F, about 12 to 20 minutes.
  7. Remove the pan from the heat and carefully stir in the vanilla extract.
  8. Let the caramel cool until it reaches 200°F to 210°F, about 5 to 10 minutes.
  9. Dip each apple, turning to coat it, let the excess caramel drip back into the pan, and set it on the prepared baking sheet.
  10. Refrigerate the apples until the caramel is firm, about 30 to 45 minutes.

Notes

For the smoothest coating, make sure the apples are completely dry after scrubbing off the wax. Store covered in the refrigerator for up to 3 days; freezing is not recommended. For a dairy-free variation, try plant-based heavy cream and butter.