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The Best, Foolproof Homemade Caramel Apples

Close-up of a glossy, chewy caramel apple on a wooden stick, sitting on a white surface.
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Make classic, chewy caramel apples at home with this simple recipe. The caramel sauce adheres well to crisp apples, creating a reliable, gourmet fall treat perfect for parties or gifting.

Ingredients

Scale
  • 12 medium crisp apples (like Granny Smith or Honeycrisp)
  • 12 wooden or parchment-lined lollipop sticks
  • 1 cup (2 sticks) unsalted butter
  • 2 cups packed light brown sugar
  • 1 cup light corn syrup
  • 1 (14-ounce) can sweetened condensed milk
  • 1 teaspoon pure vanilla extract
  • 1/2 teaspoon salt
  • Optional Toppings: Chopped peanuts, mini chocolate chips, sprinkles, crushed pretzels

Instructions

  1. Wash and thoroughly dry the apples. Remove the stems and insert the sticks firmly into the core of each apple. Set the apples aside on parchment-lined baking sheets.
  2. In a heavy-bottomed saucepan, combine the butter, brown sugar, corn syrup, and sweetened condensed milk.
  3. Heat the mixture over medium heat, stirring constantly until the sugar dissolves.
  4. Attach a candy thermometer to the side of the pan, ensuring the tip is submerged in the caramel but not touching the bottom.
  5. Bring the mixture to a boil without stirring once it begins to bubble. Let it boil until the thermometer reaches 245 degrees Fahrenheit (firm ball stage). This usually takes 15 to 20 minutes.
  6. Remove the pan from the heat immediately. Stir in the vanilla extract and salt. Let the caramel cool in the pan for about 5 to 10 minutes until it thickens slightly and stops bubbling vigorously.
  7. Working quickly, tilt the pan and dip each apple into the caramel, turning to coat completely. Lift the apple out and let excess caramel drip off.
  8. If using toppings, immediately roll the coated apple in your chosen topping or sprinkle it over the caramel.
  9. Place the finished caramel apples back onto the parchment-lined sheets. Allow them to cool and set completely at room temperature for at least 1 hour before serving or wrapping.

Notes

  • To help the caramel stick, wipe the apples with a small amount of white vinegar or boiling water before drying them completely. The slight residue helps adhesion.
  • If the caramel becomes too stiff while dipping, return the pan to low heat briefly to loosen it, but avoid overheating.
  • For chocolate-dipped apples, melt high-quality chocolate chips and drizzle over the set caramel layer.
  • Store finished apples wrapped individually in plastic wrap at cool room temperature for up to one week.

Nutrition

Find it online: https://cookingbyjade.com/caramel-apple-recipe-chewy-homemade/