Ingredients
Equipment
Method
- Line a cookie sheet with parchment paper. (Not wax paper)
- Prep the Apples by removing any stems or stickers.16 Fresh Apples
- Quickly dip each apple in hot tap water, then immediately rub them dry thoroughly with paper towels to help remove any waxy coating on the apples. (Do not use boiling water as that will brown the apples.)
- Insert one popsicle stick or wooden dowel into the top of the apples, continuing until all apples are prepped.
- Place the apples into the refrigerator to chill while you make the caramel sauce.
- In a medium sized sauce pan, combine brown sugar, butter, corn syrup, and sweetened condensed milk.1 Cup Brown Sugar, 1/2 Cup Butter, 1/2 Cup Light Corn Syrup, 1 14 oz Can Sweetened Condensed Milk
- Cook over low heat, stirring constantly, until everything melts together into a smooth creamy caramel sauce. A low temperature ensures a nice clear caramel.
- Once all the ingredients are melted together, increase the heat to medium low and stir occasionally, not constantly. You want it to simmer without burning but too much movement is not recommended.
- Continue cooking until the caramel reaches 235–240°F on a digital candy thermometer.
- At this point, the melted caramel thickens into a rich, glossy buttery caramel. This temperature is key for best caramel apples because it creates that soft, chewy bite instead of hard candy apples.
- Finally, remove the saucepan from heat and stir in the vanilla and a pinch of salt, let it sit for about 5 minutes.1/2 teaspoon Vanilla Extract, 1/8 teaspoon Salt
- The caramel will slightly thicken as it cools, making it the perfect way to coat each apple evenly without excess drip.
- The ideal temperature for the caramel sauce is around 190 to 200 degrees F.
- Dip the apples by tilting the saucepan to one side to create a deeper pool of caramel.
- Then dunk each whole apple and slowly spin it to coat the entire caramel apple evenly. Let any excess caramel drip back into the pot.
- If the caramel sauce gets too thick, simply return it to the stove top again on low heat for a few minutes.
- If desired: while the caramel is still warm, immediately roll or sprinkle on your favorite toppings. (If dipping into a layer of melted chocolate, let the apples chill in the fridge for 20-30 minutes first.)
- Finally, place apples on a parchment paper–lined baking sheet lightly coated with nonstick cooking spray.
- Let the dipped apples rest at room temperature until the caramel sets completely.
- Storage: store leftover dipped apples in an airtight container in the refrigerator. Let them return to room temperature before serving for the best texture.
Nutrition
Notes
Elevation tip: I created and tested this caramel recipe at about 751 feet above sea level. If you live much higher or lower than that, your caramel may cook a little differently. As a general guide, adjust the temperature by about 1°F for every 500 feet above or below this elevation. When in doubt, use the cold water test and look for that soft, squishy “soft-ball” stage.