Shiny, buttery caramel apples with gourmet toppings in about 30 minutes active time
Crisp tart apples dipped in soft vanilla-salted caramel, then rolled in your favorite toppings for a fall-perfect treat that looks bakery-fancy but is easy to DIY.
Why you’ll love it
- Checks every box for fall caramel apples with a reliable candy-thermometer method.
- Gourmet caramel apples finish glossy and set beautifully for gifting.
- Perfect caramel apples recipe for parties, bake sales, and Halloween trays.
- Step-by-step candy apples DIY with pro tips for smooth, even coats.
- Easy to theme as Christmas caramel apples with red, white, and green toppings.
- Make minis for kids or dessert bars with the mini caramel apples option.
Ingredients (notes only)
Apples and setup
- Small to medium firm apples: tart varieties like Granny Smith grab caramel best.
- Sticks: craft or lollipop sticks hold steady; push into the core.
- Hot water + vinegar bath: removes wax so caramel clings.
- Parchment or silicone mat: prevents sticking.
Soft caramel
- Unsalted butter: richness and shine.
- Light brown sugar + light corn syrup: classic chew and stability.
- Sweetened condensed milk: soft, sliceable set.
- Vanilla extract + fine sea salt: balanced flavor.
Toppings (choose a few)
Chopped peanuts, pecans, crushed Oreos, pretzel bits, mini marshmallows, mini M&M’s, toasted coconut, flaky salt, white or dark chocolate drizzle.
Tools
Heavy saucepan, candy thermometer, heatproof spatula, sheet pan lined with parchment.
Step-by-step
- Prep apples. Twist out stems. Soak apples 30 seconds in very hot water with a splash of vinegar, wipe completely dry, and chill 20 minutes. Insert sticks.
- Line pans. Set a parchment-lined sheet near the stove. Place toppings in shallow bowls.
- Cook caramel. In a heavy saucepan combine butter, brown sugar, corn syrup, and sweetened condensed milk. Cook over medium, stirring, until 245°F to 246°F on a candy thermometer, about 10 to 12 minutes. Remove from heat. Stir in vanilla and salt.
- Dip. Tilt the pan and swirl each apple through caramel, letting excess drip back. Scrape the bottom edge on the pan rim so it doesn’t pool.
- Top. Immediately roll in toppings or sprinkle while tacky.
- Set. Place on parchment to set 20 to 30 minutes. For neat chocolate drizzle, wait until caramel is fully set.
Pro tips
- De-waxing is non-negotiable if you want caramel to cling.
- Target 245°F for a soft chew that still holds its shape.
- If caramel thickens, gently rewarm on low with 1 to 2 teaspoons cream.
- Keep apples cold and dry; any condensation prevents adhesion.
- Scrape the base edge after dipping to avoid caramel “feet.”
- For giftable shine, add 1 teaspoon light corn syrup to melted chocolate before drizzling.
Variations
- Salted caramel apples: finish with flaky sea salt.
- Gourmet candy apples bar: set out bowls of nuts, cookie crumbs, sprinkles, and two chocolates for guests to dip.
- Christmas caramel apples: red and green sprinkles, crushed peppermint, white chocolate drizzle.
- Mini caramel apples: use a melon baller to scoop apple rounds, skewer with toothpicks, dip, then chill 10 minutes to set.
- Candied apples (pomme d’amour): for a glassy red shell, cook 2 cups sugar + 1 cup water + 1/2 cup light corn syrup to 300°F, tint red, then dip.
How to serve
Arrange on a parchment-lined board. Cut into wedges with a greased knife for easy sharing. Pair with hot cider or cocoa.
Make ahead & storage
- Undipped apples: washed, dried, and chilled up to 24 hours.
- Dipped apples: hold at cool room temp up to 2 days or refrigerate up to 4 days. Wrap each apple in parchment then plastic to keep caramel smooth.
- Freezing: not recommended; moisture will weep.
FAQs
Why won’t the caramel stick?
Wax, moisture, or warm apples cause slippage. De-wax, dry fully, and chill apples 20 minutes before dipping.
Do I need a thermometer?
It’s best for accuracy. Without one, drop a little caramel in cold water; soft-ball stage should form a pliable ball.
Which apples are best?
Firm, tart apples like Granny Smith or Pink Lady. Small to medium sizes are easier to coat and eat.
Can I make caramel in the microwave?
Yes. Melt 22 ounces soft caramel squares with 2 to 3 tablespoons heavy cream, stirring every 30 seconds until smooth.
Simple Nutrition (estimate per caramel apple)
| Calories | Carbs | Fat | Protein | Sugar |
|---|---|---|---|---|
| 380 | 62 g | 12 g | 3 g | 52 g |
Caramel Apples Recipe (Gourmet Candy Apples)
Ingredients
Equipment
Method
- Wash apples in very hot water with a splash of vinegar. Dry well and chill 20 minutes. Remove stems and insert sticks. Line a baking sheet with parchment.
- In a heavy saucepan combine butter, brown sugar, corn syrup, and sweetened condensed milk. Cook over medium heat, stirring constantly, until the caramel reaches 245°F to 246°F (soft-ball stage), 10 to 12 minutes.
- Remove from heat. Stir in vanilla and salt. Let bubbles subside 30 seconds.
- Tilt the pan and dip each apple, swirling to coat. Let excess drip, then scrape the bottom on the pan rim.
- Immediately roll in toppings or sprinkle while tacky. Set on parchment.
- Cool 20 to 30 minutes until set. Drizzle with melted chocolate if desired.