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The Ultimate Foolproof Homemade Caramel Apples with Topping Guide

A vibrant green caramel apple dipped in thick caramel and covered in chopped nuts, resting on a white plate.
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Make perfect, chewy homemade caramel apples that stick to the apple every time. This reliable recipe is simple to follow and includes ideas for gourmet toppings for your fall gatherings.

Ingredients

Scale
  • 6 medium tart apples (like Granny Smith)
  • 12 wooden sticks or skewers
  • 1 cup (2 sticks) unsalted butter
  • 2 cups light brown sugar, packed
  • 1 cup light corn syrup
  • 1 (14 ounce) can sweetened condensed milk
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon salt
  • Optional Toppings: chopped nuts, mini chocolate chips, sprinkles, crushed pretzels

Instructions

  1. Wash the apples thoroughly. Remove the stems and insert a wooden stick 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, corn syrup, and sweetened condensed milk.
  4. Heat the mixture over medium heat, stirring constantly until the sugar dissolves.
  5. Attach a candy thermometer to the side of the pan, making sure the tip is submerged but not touching the bottom.
  6. Bring the mixture to a boil without stirring once boiling. Let it cook until the thermometer reaches 245 degrees Fahrenheit (firm ball stage). This usually takes 15 to 20 minutes.
  7. Remove the pan from the heat immediately. Stir in the vanilla extract and salt. Let the caramel cool for 5 to 10 minutes until it thickens slightly. If the caramel is too hot, it will slide off the apples.
  8. Tilt the pan slightly and dip each apple into the caramel, rotating to coat evenly. Lift the apple and let excess caramel drip back into the pan.
  9. Immediately roll the coated apple in your chosen toppings, or place it on the prepared baking sheet to set.
  10. Allow the caramel apples to cool completely at room temperature for at least 1 hour until the caramel is firm before serving or storing.

Notes

  • For best results, wipe the apples with white vinegar or rubbing alcohol before dipping to remove any wax residue, which helps the caramel adhere.
  • If the caramel becomes too stiff while dipping, return the pan to very low heat for a minute to soften it slightly. Do not overheat.
  • For chocolate drizzle, melt semi-sweet chocolate chips with a teaspoon of coconut oil and drizzle over the set caramel layer.
  • Store finished caramel apples individually wrapped in plastic wrap at cool room temperature for up to one week.

Nutrition

Find it online: https://devourdish.com/caramel-apple-recipe-ultimate-guide/