Homemade Caramel Apples

Wednesday, October 13, 2021
Learn how to make delicious Homemade Caramel Apples from scratch with easy to follow instructions to make homemade caramel for dipping the apples.

Caramel Apples with a twig stuck in them for a handle on a piece of parchment paper.

Caramel Apples are another fall favorite since the apples are in season and Halloween is just around the corner.  Wouldn't these be perfect for a party with some Caramel Corn

I'm not sure how this all happened but we have been all about the caramel in our house lately and there's no better way to enjoy caramel then smothered over a Granny Smith Apple. I love the tart crisp apple meets the sweet salty caramel. 

The best part about caramel apples is the possibilities are endless when it comes to decorating with the kids. The kids had used some harvest colored M&M's to decorate the apples after they set up this time. 

A little fleur de sel salt sprinkled over the top would be divine or a little drizzle of some dark or white chocolate is heavenly. Dip in nuts, coconut, chocolate chips, if you dream it you can have it.

Here's how you make caramel for apples: 


Apples with a Apple Twig in the center on a wooden cutting board.

Wash apples and dry well. 

Place a thick caramel apple skewer or a twig off an apple tree into the center of each apple. 

Set aside.

Sugar, Corn Syrup, and Water boiling in a large stainless steel pot to make caramel.

In a large saucepan heat fitted with a candy thermometer: 
  • 1 1/2 cups Granulated Sugar
  • 1/4 cup Corn Syrup
  • 1/4 cup Water 
( I know the picture of the thermometer is missing but I used one I promise) 
Heat over medium-high heat. Do not stir, gently swirl the pan if needed being careful not splash up the sides.

Meanwhile heat in a small saucepan:
  • 1 cup Heavy Cream
  • 5 tablespoons Salted Butter
  • 3/4 teapoon Sea Salt 
Heat over medium heat until butter melts and cream is hot but do not boil.

Sugar mixture bubbling for caramel.

Cook until sugar becomes a deep caramel brown color. Be careful not to burn the sugar mixture or it will need to be discarded and started over.

Hot cream and butter mixture being poured into caramel sauce.

Slowly drizzle in the warmed cream mixture while stirring. Make sure to go slow as caramel will bubble up. 

Use a candy thermometer and continue to cook to 245 degrees.

Caramel in a saucepan with vanilla being stirred in.

Remove from heat and stir in 1/2 teaspoon Vanilla Extract and stir until combined.  

Allow to cool for 20 minutes.

Granny Smith Apple about to be dipped into a stainless steel bowl full of caramel.

Dip each dry apple into caramel.

Apple being swirl in caramel in a stainless steel bowl.

Swirl around the edges to coat.

A Homemade Caramel Apple with Caramel dripping off.

Remove from caramel and allow caramel to drip off. 

Place on a piece of parchment paper or silpat and allow caramel to set. (For faster setting and harder caramel place in refrigerator.) Use excess caramel for extra apple dip or in coffee. 

If Caramel becomes too thick you can reheat it until a good dipping consistency. 

Other Caramel and Apple recipes you might like:
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American
Yield: 8
Author: Serena Bakes Simply From Scratch
Homemade Caramel Apples

Homemade Caramel Apples

Learn how to make delicious Homemade Caramel Apples from scratch with easy to follow instructions to make homemade caramel for dipping the apples.
Prep time: 20 MinCook time: 25 Mininactive time: 6 HourTotal time: 6 H & 45 M

Ingredients

  • 1 1/2 cups Granulated Sugar
  • 1/4 cup Light Corn Syrup
  • 1/4 cup Water
  • 1 cup Heavy Cream
  • 5 tablespoons Butter
  • 3/4 teaspoon Sea Salt or Himalayan Salt
  • 1/2 teaspoon Vanilla
  • 6-8 whole Apples (I Prefer Granny Smith)

Instructions

  1. In a large saucepan with a candy thermometer combine sugar, corn syrup and water. Heat over medium-high heat. DO NOT STIR. Only swirl the pan gently if needed. Until sugar becomes a caramel brown color.
  2. Meanwhile combine cream, butter and sea salt. Heat over medium heat until butter is melted but DO NOT BOIL. Just heat until hot.
  3. When sugar is a caramel brown color slowly drizzle in the cream mixture while stirring. Be careful as the sugar will bubble up as the cream is added. That is why it's important to go slow. Cook until mixture reaches 245 degrees (almost firm ball stage).
  4. Remove from heat and stir in vanilla. Allow caramel to cool for 20 minutes.
  5. Meanwhile wash and dry apples well. Place a large skewer or apple twig into the center of each apple.
  6. Line a baking sheet with parchment paper or silpat.
  7. Dip apples into caramel tilting apples to cover the top edge.
  8. Set on lined baking sheet and allow to cool until caramel is set.(For faster setting and harder caramel place in refrigerator.)
  9. Use excess caramel for extra dip or place into coffee for a tasty treat.
  10. Refrigerate Caramel Apples.

Nutrition Facts

Calories

423.62

Fat (grams)

18.22

Sat. Fat (grams)

11.46

Carbs (grams)

68.52

Fiber (grams)

3.82

Net carbs

64.70

Sugar (grams)

63.06

Protein (grams)

1.33

Sodium (milligrams)

320.69

Cholesterol (grams)

52.69

The nutritional information and metric conversions are calculated automatically. I cannot guarantee the accuracy of this data. If this important to you, please verify with your favourite nutrition calculator and/or metric conversion tool.

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How To Make Homemade Caramel Apples From Scratch
How To Make Homemade Caramel Apples From Scratch

4 comments

  1. I love how you use twigs! We are hoping to get caramel apples made this weekend!

    ReplyDelete
  2. The twigs give an organic, prettiness to the apples. Love the pics!

    ReplyDelete
  3. I love caramel apples & yours looks so amazing in your photographs! Come link up your recipes some time @ DearCreatives.com Yum!

    ReplyDelete
  4. I love how cute they are with the twigs - and yum on that caramel sauce.

    ReplyDelete

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