Jump to Recipe
I just love these homemade caramel apples. The sweetness of the caramel combined with the tartness of the apple and the crunch from the nuts is pure heaven on a stick.
What do you think of when you think of homemade caramel apples? Maybe you think of a fall treat? Maybe you think of childhood memories of trick or treating and that one house always gave them away? Or maybe you think of the vendors selling them at pumpkin patches, corn mazes, etc.?
I definitely have fond memories of eating them growing up and they are one of my favorite treats. This step-by-step recipe will show you how to make homemade caramel apples from scratch. They are so delicious! And with the leftovers, you can make yummy soft caramel candies. If I can do it, you can do it. Let’s get started!
Step 1: Gather the ingredients
In order to make homemade caramel apples you need just a handful of easy-to-find simple ingredients:
- Apples – I like to use Granny Smith, because they are tart, and one of my favorite if not my favorite of the tart apples. But you can use whatever kind of apple that you like.
- Brown sugar – You may use either light or dark brown sugar.
- Butter – Salted or unsalted.
- Salt – Cut the salt in half if using salted butter.
- Heavy whipping cream
- Light corn syrup
- Vanilla extract
- Nuts – These are optional, and there are other optional ingredients like chocolate, sprinkles, shredded coconut, etc. That can go on the caramel apples when they are made.
Tools
- Heavy bottom 3-quart pot or larger
- Caramel apple sticks, bamboo skewers, wooden flat popsicle sticks, etc.
- Sheet pan
- Parchment paper or a silicone baking mat
- Wooden Spoon or silicone spoon
- Knife
- Basting brush
- Cake knife, optional
- Candy thermometer
Step 2: How to make easy homemade caramel apples from scratch
Begin by prepping the apples. Again you can use whatever apples you like. Wash apples with really hot water. If you have the time, boil some water, and put the apples in the water for 20 to 30 seconds. Remove them from the water and then dry them really well.
Why wash the apples with hot water? Washing the apples with hot water removes the film of wax or waxy coating that covers the apples. If you are using homegrown, you won’t need to worry about it. But most store-bought apples here in the States have the wax on them.
If you don’t take the wax off, the caramel won’t stick as well to the apples.
Take a special caramel apple stick or just use a bamboo skewer or wooden popsicle stick. I usually just sharpen bamboo dowels with a knife, haha.
Stick the apples in the core. This might take a bit of force, but it isn’t too difficult.
Set the apples on a sheet pan lined with a piece of parchment paper or a silicone mat.
*NOTE:Some recipes call to put the apples in the fridge or the freezer to get really cold, and others say to leave them at room temp. I have tried both ways and either works fine.
Step 3: Make the homemade caramel
Time to make the yummy buttery caramel from scratch. In a deep 3 quart or larger pot, add the sugar, salt, butter, heavy whipping cream, and light corn syrup. Don’t use a skillet, it isn’t deep enough and the caramel is liable to overflow which would not be fun.
TIP:If you can use a pot with a heavy bottom, this promotes more even cooking.
Set the pot on the burner and set the heat to medium heat, 350 F/176 C. I don’t recommend going much higher than that so definitely keep the temp below medium-high heat.
Stir continuously with a wooden or a silicone spoon until the butter melts and it barely starts to bubble, this will take 10 minutes or so to get to this point, maybe a bit longer, the time usually varies every time I make it.
Then brush down any sugar crystals that are clinging to the sides of the pot with a damp basting brush. If you leave them there, they may burn, and disrupt the caramel. So if you can, brush them down. I find with my enameled Dutch oven, I don’t have as many crystals as I do with my stainless steel pot.
Now don’t stir the caramel anymore. Just let it sit and cook for 15 to 20 minutes until the temp reaches 235 to 245 F. (112-118C). This is the softball stage. I usually let it go closer to 245 F. I find the caramel turns out a bit better and clings to the apple a little better.
Once you reach the proper softball temperature, turn the heat off and remove the pot. Let it cool for a minute or two and then pour in the vanilla extract and gently stir it in, don’t stir it quickly, as that will add unwanted bubbles.
NOTE:You really need to use a candy thermometer. It is just too hard to tell when it is at the correct temp. They are fairly cheap and come in super handy.
Step 4: Cool the caramel and dip the apples
Allow the hot caramel to cool, I usually pour it into a Pyrex bowl, because it is easier to dip, but you can leave it in the pot as well, and then just tilt the pot when dipping.
Let the hot caramel cool to right around 190 F/88 C. This is the ideal dipping temperature for perfect caramel apples.
If the caramel is too hot it will be too runny and only add a thin layer of caramel, and then pool at the bottom, which is no fun.
Dip the apple in the caramel, then allow the excess caramel to drip off. Use a butter knife or cake spatula and scrape some away from the bottom of the apple and scrape up a bit from the bottom.
The buttery caramel on the upper part will drain down a bit with gravity covering the bottom. At this point, you can also dip the caramel apple in your favorite toppings like a bowl of chopped nuts, peanuts, pecans, walnuts, sprinkles, etc.
Place the dipped homemade caramel apples on a prepared baking sheet like a sheet pan lined with a silicone baking mat or a piece of parchment paper. Donotuse wax paper.
Sometimes I will even lightly spray the top of the parchment paper with cooking spray, but that isn’t necessary.
Put the pan of dipped apples in the fridge and allow the caramel to set for 45 minutes to an hour. After that, if you like you can dip the caramel-coated apples in melted chocolate like milk chocolate, dark chocolate, semi-sweet, or even white chocolate for a 1 2 punch of goodness.
This recipe makes enough for 8 to 10 apples depending on the size of the apples.
How to make soft caramel candies from leftover caramel?
If you have leftover caramel, most likely you will, you can make awesome homemade soft caramel candies. Just pour the leftovers onto a pan lined with parchment paper. Then place it in the fridge for 30 to 45 minutes.
Once cooled remove it from the pan and place it on a cutting board, but keep the caramel on the parchment paper. Cut up the caramel into little squares. If the caramel is too hard to cut, allow it to warm up a bit at room temperature and it will soften nicely.
You can wrap the homemade soft caramel candies with caramel candy wrappers, or little pieces of parchment paper, or just leave them as is. Just don’t stack them, they will stick to each other.
Step 5: Cut and serve the easy caramel apples
Remove the homemade caramel apples from the fridge and allow them to sit for 10 to 15 minutes at room temperature.
While you can just bite into them, I am guessing your dentist will prefer you not to eat them that way, haha. Just cut down the sides with a knife and then slice them into bite-sized pieces. Easier to eat them this way anyway. But hey, I am not stopping you from biting into them! 🙂 Enjoy!
Tip (Decorating them):You can also dip the set caramel apples in chocolate, or drizzle chocolate on them, add sprinkles, etc. Have fun with it, or just leave them plain or with nuts only.
After the caramel has set and you have dipped them in your favorite toppings allow them to cool completely. Then you can add plastic bags to them. These make great gifts around the holidays.
How long do caramel apples last?
If you store them in the fridge in an airtight container they will last for about a week. These do not freeze that well. The homemade caramel candy can last several months at room temperature, stored individually wrapped, or in layers with parchment paper in between and placed in an airtight container.
Homemade Caramel Apples Troubleshooting
Why did my caramel pool at the bottom? Why is the caramel so thin on the apple? These are common occurrences when making caramel apples at home.
I purposely made some that didn’t work out. If you run into the issue of the caramel not sticking to the apple or is very thinly covering it and just pooling at the bottom a few things could have happened:
1. The wax wasn’t washed off completely of the apples. You really need to use hot water and then dry them well to get that wax off.
2. The caramel was too hot while dipping. The best dipping temp is right around 190 F/88 C.
3. The caramel wasn’t cooked long enough, it needs to be between 235 F and 245 F. (112-118C). Make sure to use a candy thermometer!
Those three factors are usually the culprits, for failed homemade caramel apples. 🙂
What is the best apple to use for perfect homemade caramel apples?
In my mind, the best apple for delicious caramel apples are tart Granny Smith apples, because I like the mixture of sweet and tart together, just a personal preference.
With that said, I encourage you to experiment with other apples and see how you like them. Some other popular choices are the Fuji, Honeycrisp, and Pink Lady apples.
Can I make easy homemade caramel apples with storebought caramel like the Kraft brand?
Yes! Of course! If you don’t want to make your own sweet caramel from scratch you can make this caramel apples recipe even easier by using store-bought caramel.
Follow everything the same above but instead of making the homemade caramel, unwrap the individual candies and place them in a microwave-safe bowl. You will need roughly 1 full 11 oz package.
Add a Tbsp or water or milk to the caramels and heat in the microwave with bursts of 30 seconds then stir, until completely melted. Allow the melted caramel to cool down to the ideal temp (190F/88C). Then dip apples following the directions above.
Here are some other caramel-related recipes you may like:
Caramel Rose Apple Pie
Caramel Sauce
Homemade Caramel Popcorn
Snickers Crisper Copycat Recipe
Oreo Twix Bars
Print Recipe Pin Recipe
5 from 10 votes
Homemade Caramel Apples
I love these homemade caramel apples with caramel made from scratch. They are absolutely amazing. And there is usually leftover caramel that can be turned into soft caramel candies!
Prep Time30 minutes mins
Cook Time30 minutes mins
Cooling Time1 hour hr
Total Time2 hours hrs
Course: Candy, Dessert
Cuisine: American
Keyword: Halloween, kids, soft, sweet
Servings: 10 people
Calories: 462kcal
Author: Matt Taylor
Equipment
Heavy bottom 3-quart pot or larger
Caramel apple sticks, bamboo skewers, wooden flat popsicle sticks, etc.
sheet pan
Parchment paper or a silicone baking mat
Wooden spoon or Silicone Spoon
Knife
Basting brush
Cake knife, optional
Candy Thermometer
Ingredients
- 8 to 10 apples any kind that you want, I use Granny Smith
- 2 cups packed brown sugar either light or dark (400g)
- 1/4 cup butter unsalted or salted (56g)
- 1/2 tsp. salt 2g
- 1 1/2 cup heavy whipping cream 360ml
- 1 cup of corn syrup 340g
- 1 tsp. vanilla extract 5ml
- Nuts optional
Instructions
Soak the apples in really hot water, boiling if possible, for 20 to 30 seconds. Then dry them really well with a towel. This will remove the wax.
Remove the stems and stick the apples with the stick about halfway down. Place on a sheet pan.
In a deep heavy bottom 3 quart or larger pot, add the sugar, salt, butter, heavy whipping cream, and corn syrup.
Set the pot on the burner and set the heat to medium, 350 F/176 C. Stir continuously with a wooden or a silicone spoon until the butter melts and it barely starts to bubble, this will take 10 minutes or so to get to this point, maybe a bit longer.
Then brush down any sugar crystals that are clinging to the sides of the pot with a damp basting brush. If you leave them there, they may burn, and disrupt the caramel.
You don't stir the caramel anymore. Just let it sit and cook for 15 to 20 minutes until the temp reaches 235 to 245 F. (112-118C). This is the softball stage. I usually let it go closer to 245 F. I find the caramel turns out a bit better and clings to the apple a little better.
Once at that temperature, turn the heat off and remove the pot to the adjacent burner. Let it cool for a minute or two and then pour in the vanilla extract and gently stir it in, don't stir it vigorously, that will add unwanted bubbles.
Now allow the caramel too cool, I usually pour it into a pyrex bowl, because it is easier to dip, but you can certainly leave it in the pot as well, and then just tilt the pot when dipping.
The best dipping temperature is right around 190 F/88 C.
Dip the apple in the caramel, then allow the excess to drain off. Use a butter knife or cake spatula and scrape some away from the bottom of the apple and scrape up a bit from the bottom. The caramel on the upper part will drain down a bit with gravity.
At this point, you can also dip the caramel apple in a bowl of chopped nuts, peanuts, pecans, walnuts, etc.
Place the dipped caramel apple on a sheet pan lined with a silicone baking mat or a piece of parchment paper. Donotuse wax paper.
Once done with all of them. Put the pan in the fridge and allow the caramel to set for 45 minutes to an hour.
Remove the caramel apples from the fridge and allow them to sit for 10 to 15 minutes at room temperature. Just cut down the sides with a knife and then slice them into bite-sized pieces. Or feel free to take a bit out of one. Enjoy!
Now if you have leftover caramel, you can make yummy soft caramel candies. Just pour the leftovers onto a pan lined with parchment paper. Then place it in the fridge for 30 to 45 minutes.
Once cooled remove it from the pan and place it on a cutting board, but still on the parchment paper. Cut it up into little squares. If the caramel is too hard to cut, allow it to warm up a bit at room temp.
You can wrap them with caramel candy wrappers, little pieces of parchment paper, or just leave as is. Just don't stack them, they will stick to each other.
Video
How to Make Caramel Apples | Easy Homemade Caramel Apple Recipe
Notes
NOTE:The nutritional facts including using all the caramel. Chances are you will have some leftover, so the calories will be lower.
NOTE:Some recipes call to put the apples in the fridge or the freezer to get really cold, and others say to leave them at room temp. I have tried both ways and either works fine.
TIP:If you can use a pot with a heavy bottom, this promotes more even cooking.
NOTE:You really need to use a candy thermometer. It is just too hard to tell when it is at the correct temp.
Tip:If you store the caramel apples in an airtight container in the fridge they will last about a week.
Tip: You can also dip the set caramel apples in chocolate, or drizzle chocolate on them, add sprinkles, etc. Have fun with it, or just leave them plain or with nuts only.
Troubleshooting:
If you run into the issue of the caramel not sticking to the apple and just pooling at the bottom a few things could have happened.
1. The wax wasn’t washed off of the apples. You really need to use hot water and then dry them well to get that wax off.
2. The caramel was too hot while dipping. The temp needs to be right around 190 F/88 C. for dipping.
3. The caramel wasn’t cooked long enough, it needs to be between 235 F and 245 F. (112-118C)
Those three factors are usually the culprits, for failed caramel apples. 🙂
Tried this recipe?Mention @WPRecipeMaker or tag #wprecipemaker!
Nutrition
Calories: 462kcal
Do you like this homemade caramel apple recipe? Share and Pin it! Please give it a rating and comment down below, I really appreciate it.If you make it tag me on Instagram @inthekitchenwithmatt. Also, sign up for the newsletter so you won’t miss out on any of my new posts and recipes.
Tags
fruit Halloween kids sweet treats
Matt Taylor
YouTuber and food blogger with a passion for cooking, eating, being outdoors and watching movies. Did you know I wrote an ebook cookbook called "All Things Chocolate: 30 of my favorite chocolate recipes."? Help support the food blog and YouTube channel by buying a copy in my shop. :)
36 Comments
October 28, 2020 at 5:48 am·Reply
This is a really good post. I have made caramel apples in the past and they are one of my least consistent recipes. Sometimes getting the caramel to just the right texture is tricky. Even if my thermometer says it’s good, it’s not always the right consistency. I think the humidity may have affected the texture.
Anyway, I love that you gave troubleshooting suggestions and I love that you gave the suggestion for caramels for the leftover caramel.Matt Taylor
October 28, 2020 at 8:06 am·Reply
Thank you so much, Marie! I never have to worry about humidity issues here in Phoenix. And hopefully, those troubleshooting tips can help some people. 🙂
October 28, 2020 at 12:11 pm·Reply
Humidity is almost always a problem in Coastal Virginia, lol. And I’m sure your tips will help everyone!
Matt Taylor
October 28, 2020 at 1:09 pm·Reply
lol, yeah. And thank you!
October 28, 2020 at 2:53 am·Reply
Hihi….the things Matt won’t do with his hands and kitchen? How did you even come up with this recipe? I love it.
Matt Taylor
October 28, 2020 at 8:05 am·Reply
hahaha thank you!! These are very popular here in the States, especially during Halloween, I remember having them as a kid in the mid 1980s! haha
Blair Villanueva
October 27, 2020 at 5:38 pm·Reply
Wow, this treat looks awesome and easy to make. I remember we used to grab this during our visit to Sovereign Hill.Matt Taylor
October 27, 2020 at 10:28 pm·Reply
Thank you, Blair!
October 27, 2020 at 10:13 am·Reply
This definitely looks like a recipe that I would be willing too try! Maybe I’ll attempt making it sometime this week. Fingers crossed it turns out as delicious as yours!
Matt Taylor
October 27, 2020 at 10:51 am·Reply
Thank you! Good luck! 🙂
October 27, 2020 at 8:39 am·Reply
Simple, but how delicious it is. My daughter has a sweet tooth, she will be delighted with this delicacy!Matt Taylor
October 27, 2020 at 9:51 am·Reply
Thank you! I bet she will love it!
October 27, 2020 at 8:24 am·Reply
Candy Apple Caramel. Love this. Simple and easy. Thanks for share.
Matt Taylor
October 27, 2020 at 8:28 am·Reply
Thank you and you are welcome!
October 27, 2020 at 6:18 am·Reply
I’ve never made this before, but will try this recipe definitely. I’am crazy about caramel things.Matt Taylor
October 27, 2020 at 7:35 am·Reply
If you like caramel, definitely try these! You will have some left over too, so you can make soft caramel candies from it. So cool!
October 27, 2020 at 5:38 am·Reply
This would be perfect to make for Halloween!
Maybe not as good for the kids to get while they are trick or treating, (if the kids can even do that in 2020) but this can be the fun but healthy snack!Matt Taylor
October 27, 2020 at 7:35 am·Reply
Yes!! I have fond memories of eating them around Halloween.
Gervin Khan
October 27, 2020 at 2:23 am·Reply
Awesome idea for a great and unique recipe. This looks so cool and definitely kid’s will love. It looks so delicious and tasty and the best part is that it’s a healthy food.Matt Taylor
October 27, 2020 at 7:34 am·Reply
Thank you! Kids love these, I remember having them when I was a kid, especially around Halloween.
Ashley t
October 26, 2020 at 7:27 pm·Reply
My mom made these every year when I was growing up and we loved them. I’ve never made them myself but will try thanks to your easy recipe.
Matt Taylor
October 26, 2020 at 7:28 pm·Reply
That is awesome, Ashley! Yes, definitely try making them yourself. 🙂
October 26, 2020 at 6:08 pm·Reply
OMG caramel apples are my favorite of all time. I would love to try to make them myself!
Matt Taylor
October 26, 2020 at 6:17 pm·Reply
That is awesome, Heather! You totally should try them. 🙂
October 26, 2020 at 12:41 pm·Reply
I have never tried making caramel apples before. I want to try this recipe with the kids. I think it’ll be a lot of fun.Matt Taylor
October 26, 2020 at 1:59 pm·Reply
You should totally try it, Colleen! 🙂
October 26, 2020 at 12:32 pm·Reply
These look so amazing! When you say homemade, you mean it! You even made your own caramel.Matt Taylor
October 26, 2020 at 1:59 pm·Reply
Indeed! 🙂 A lot of people will use the Kraft or store brand pre-made caramels and melt them down, but I wanted to show it completely from scratch. 🙂
October 26, 2020 at 12:31 pm·Reply
These caramel apples look so yummy! The added nuts make it look even more delicious!
Kileen
cute & littleMatt Taylor
October 26, 2020 at 1:59 pm·Reply
Thank you so much!
Jen
October 26, 2020 at 10:12 am·Reply
I could live off of these all season long! I’m so happy to be able to make them at home now versus going to the store. The price always seem to get higher each year.Matt Taylor
October 26, 2020 at 11:16 am·Reply
lol, awesome! 🙂 Yeah they are much more expensive at the store, and not as good.
Shelley
October 26, 2020 at 9:59 am·Reply
Thanks for helping me out! Just a few days ago, my daughter came home with a caramel apple she and her friend had excitedly bought at a local farm market, because she said neither of them had even tried one. Ummmm … what?? How did my daughter (who’s 18) have this gaping hole in her childhood?? So, yeah … a homemade caramel apple recipe that’s foolproof and delicious clearly is in order here! Thanks for coming to the rescue! 😉Matt Taylor
October 26, 2020 at 11:16 am·Reply
That is so awesome! And you are very welcome, Shelley! 🙂
Betsy
October 26, 2020 at 9:46 am·Reply
These are incredible! A good caramel apple is one of the best treats of a fair/festival and autumn! My favorite things. 🙂Matt Taylor
October 26, 2020 at 9:48 am·Reply
Thank you, Betsy! 🙂
Leave a Comment
This site uses Akismet to reduce spam. Learn how your comment data is processed.
