Caramel Apples

Caramel Apples are a quick fall treat made from Granny Smith apples, easy caramel sauce, and plenty of tasty toppings. 

The air is colder, the days are shorter, and fall is in full swing. It’s time for Pumpkin Pie, Ultimate Pumpkin Cheesecake, a little Pumpkin Chocolate Bread and, to take a little break from all the pumpkin, a batch of delicious homemade Caramel Apples.

This year, you should make a favorite fall dessert for your Halloween party. All you need are some apples, a few craft sticks, and some salted caramel to make a tasty, chewy treat. My Caramel Apple recipe can get a little bit messy, so I recommend putting down a baking sheet with a strip of parchment paper to keep the excess drips of hot caramel from getting everywhere.

If you’re wondering what kind of apples are best for this recipe, you will want to use Granny Smith apples. Granny Smiths tend to be a more tart apple, and that flavor goes really well with the rich, slightly salty taste of the caramel sauce, and lends itself to a wider variety of toppings. If you use other kinds of apples, you risk having sweet on sweet, and that can get overwhelming fast.

HOW TO MAKE CARAMEL APPLES

• Twist the stem off each apple and push a craft stick 3/4 of the way through the apple.
• Freeze your apples for 20-30 minutes before dipping.
• Microwave the caramels and milk in a microwave safe 4-cup glass measuring cup or bowl at half power in 30 second increments until smooth, stirring each time.
• Let cool for 1 minute.
• Dip and spin the apples to coat them, taking care not to leave the apples in the caramel for too long.
• Allow excess caramel to drip away and dip or coat in preferred toppings and place on wax paper.
• Harden in the refrigerator for at least 30 minutes.

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VARIATIONS ON CARAMEL APPLES

• Homemade Caramel: You can make your own sea salt caramel sauce at home and, if you’ve already made a batch of my Salted Caramels you can melt them down to dip your apples in or even drizzle it over the top.
• Toppings: The sky is the limit for what toppings your want to use. Crush up some oreos, toffee, mini m&ms, chocolate chips, pecans, cashews, pretzels, or you can even dust the top with just a little sifted confectioners or brown sugar.

CARAMEL APPLES AROUND THE WORLD 

• “Love Apples”: In Brazil, maçã-do-amor or “apples of love” are served up on feast days for specific saints, especially John the Apostle. They are usually served up with bright sprinkles or other toppings that make them bright and colorful. In France, they are called pommes d’amour (“apples of love”) and they are commonly found at street festivals and fairs.
• Glasierter Apfel: In Germany, candy apples are served up specifically around Christmas as a sweet, sugary treat for children.
• Toffee Apples: Across the UK and the United States, Caramel Apples are eaten as a Halloween treat.
• Independence Day: Candy apples are a traditional treat for Israeli Independence Day during street celebrations.

THE “DO’S” AND “DON’TS” FOR CARAMEL APPLES

Do

• Boil the apples for just a couple seconds then remove them, this removes the wax layer that is added to apples before they are sold.
• Freeze your apples for at least 20 minutes before dipping, this helps the caramel set.
• Prepare all the apples and have them ready to dip before getting the caramel ready.
• Grease your wax paper you put the apples on.
• Use a deep 4 cup measuring cup for dipping, this will cover the apples nicely.
• Microwave your caramel at half power until smooth and creamy, then let it sit for 20-30 seconds before dipping.
• Have any toppings you’ll be using ready to go before you microwave your caramel.

Don’t

• Wrap these apples in any way.
• Let them sit to harden at room temperature (the fridge is your friend).
• Handle them too much or push them too deep into caramel, the stick may come out.
• Re-microwave caramel over and over again, it will become too thick.
• Use room temperature apples, the caramel will be a mess.
• Try to dip using the stem of the apples.
• Try to dip using a lollipop stick.

HOW LONG CAN YOU STORE CARAMEL APPLES?

• Serve: You should always eat your Caramel Apples fresh. Once you’ve pierced the apple with the craft stick you’ve started the process of the apple rapidly spoiling when left outside.
• Store: If you keep the Caramel Apples in an airtight container in a refrigerator, Caramel Apples will stay good for up to a week.
• Freeze: I do not recommend freezing Caramel Apples. You should enjoy them as fresh as possible or straight out of the fridge.

5 from 3 votes

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Caramel Apples

Caramel Apples are an Autumn treat made from Granny Smith apples, hot caramel sauce, and plenty of tasty toppings.

Course Dessert

Cuisine American

Keyword Caramel Apples

Prep Time 5 minutes

cool 1 hour

Total Time 1 hour 5 minutes

Servings 12 Servings

Calories 193 kcal

Author Sabrina Snyder

Ingredients

• 6 apples
• 14 ounces caramels , unwrapped
• 2 tablespoons whole milk
• 1/4 cup peanuts , or any nuts of your choice, chopped (optional)

Instructions

1. Twist the stem off each apple and push a craft stick 3/4 of the way through the apple.

2. Freeze your apples for 20-30 minutes before dipping.

3. Microwave the caramels and milk in a microwave safe 4-cup glass measuring cup or bowl at half power in 30 second increments until smooth, stirring each time.

4. Let cool for 1 minute.

5. Dip and spin the apples to coat them, taking care not to leave the apples in the caramel for too long, then allow excess caramel to drip away and dip or coat in preferred toppings and place on wax paper.

6. Harden in the refrigerator for at least 30 minutes.

Nutrition Facts

Caramel Apples

Amount Per Serving

Calories 193 Calories from Fat 36

% Daily Value*

Fat 4g6%

Saturated Fat 1g6%

Cholesterol 3mg1%

Sodium 84mg4%

Potassium 194mg6%

Carbohydrates 39g13%

Fiber 2g8%

Sugar 31g34%

Protein 3g6%

Vitamin A 63IU1%

Vitamin C 4mg5%

Calcium 57mg6%

Iron 1mg6%

* Percent Daily Values are based on a 2000 calorie diet.