Caramel Apples
Indulge in the ultimate autumn treat with these homemade caramel apples, a delightful blend of tart fruit and rich, buttery caramel. Perfect for fall festivities or Halloween parties, this recipe features crisp apples—Granny Smith or Fuji work beautifully—dipped in a velvety homemade caramel made with granulated sugar, sweetened condensed milk, and a touch of vanilla. Achieving that perfect caramel texture is easy with a candy thermometer, ensuring each apple is wrapped in gooey goodness. Customize your creations with optional toppings like chopped nuts, sprinkles, or a chocolate drizzle for a sweet and crunchy twist. Whether you’re serving them as a festive dessert or wrapping them as edible gifts, these caramel apples bring a nostalgic charm and irresistible flavor to any occasion.
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Recipe Information
Ingredients
- 6 pieces Large apples (such as Granny Smith or Fuji)
- 6 pieces Wooden sticks (popsicle or lollipop sticks)
- 1 cup Granulated sugar
- 1 cup Light corn syrup
- 4 tablespoons Unsalted butter
- 1 can Sweetened condensed milk
- 1 teaspoon Vanilla extract
- 0.5 teaspoons Salt
- as desired Optional toppings (chopped nuts, sprinkles, chocolate drizzle, etc.)
Instructions
Wash and thoroughly dry the apples to ensure the caramel sticks well. Insert a wooden stick into the top of each apple, then place them on a parchment-lined baking sheet.
In a medium saucepan over medium heat, combine the granulated sugar, light corn syrup, unsalted butter, and sweetened condensed milk. Stir constantly until the butter is melted and the mixture is smooth.
Bring the mixture to a boil, stirring frequently to prevent burning. Using a candy thermometer, cook the caramel until it reaches 248°F (120°C), also known as the firm ball stage. This should take about 10-15 minutes.
Once the caramel reaches the proper temperature, remove it from the heat and stir in the vanilla extract and salt until fully incorporated.
Carefully dip each apple into the hot caramel, tilting the saucepan and rotating the apple to fully coat it. Let the excess caramel drip off and gently scrape the bottom of the apple against the side of the saucepan.
Place the caramel-coated apples back onto the parchment-lined baking sheet. If desired, immediately press optional toppings onto the still-warm caramel before it sets.
Allow the caramel apples to cool completely at room temperature, about 20-30 minutes, before serving or wrapping them individually in cellophane for gifting.
Nutrition Facts
Calories |
3989 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 92.9 g | 119% | |
| Saturated Fat | 53.4 g | 267% | |
| Polyunsaturated Fat | 1.3 g | ||
| Cholesterol | 259 mg | 86% | |
| Sodium | 1788 mg | 78% | |
| Total Carbohydrate | 798.1 g | 290% | |
| Dietary Fiber | 33.4 g | 119% | |
| Total Sugars | 756.1 g | ||
| Protein | 37.4 g | 75% | |
| Vitamin D | 0.8 mcg | 4% | |
| Calcium | 1226 mg | 94% | |
| Iron | 2.5 mg | 14% | |
| Potassium | 2978 mg | 63% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
