Do you love caramel apples, but have been a little nervous to make them yourself? Fear no more! This easy recipe will give you great caramel apples every time!
Watch my “How-To” Video here.
I used to pay between $8-$12 apiece for great caramel apples- not anymore friends. Now I make anywhere from 12-20 (1 batch) at a time, to upwards of 200 for special events. You can make them just regular caramel, or try pecans, candy pieces, or even dark chocolate with sea salt (one of my personal favorites). Use your imagination. 🙂
Whether you’re making these for your family, birthday parties, or weddings (think “he’s the apple of my eye”), trust me when I say that these will definitely be a hit. I like to keep my caramel soft enough so that it doesn’t stick to your teeth, it’s easy to dip the apples into, and it’s not so thick on the apples that you get sugar overload! We still want to taste the actual apple, right?!
Start out with nice, firm, tart apples. Wash them and dry thoroughly (so important).
I use a hammer to insert wooden dowels easily. Prep sheet pans by placing a nonstick mat inside, or place a sheet of wax paper on the pan and cover it with a generous layer of butter to prevent sticking.
You will need a candy thermometer. Do not be intimidated if you’ve never used one! If you can read any regular thermometer you’ll be fine. Just stick it in, give it a minute to adjust to the correct temp, and red what it says- easy. as. pie.
Homemade Caramel Apples
Time: 30-45 mins
- 10-20 apples, depending on the size
- 1 pound butter
- 2 cups packed brown sugar
- 1 cup light corn syrup
- 1 can (14oz) sweetened condensed milk
- 2 tsp vanilla
- Wash and dry apples, insert wooden dowels. Prep pans to set apples on by using either a non-stick baking mat, or a sheet of wax paper covered in buter.
- In a large pot, melt butter. Add brown sugar, corn syrup, and sweetened condensed milk and stir well to combine.
- Simmer approximately 20-30 minutes on medium to low heat, stirring frequently, until a candy thermometer reads 240 degrees.
- Remove pot from heat and add vanilla. Stir to combine.
- Dip apples and place on baking sheet to cool. If dipping in melted chocolate, put caramel apples in refrigerator for 10 minutes to set caramel first.
Notes: -Fresh caramel apples should keep fine on the counter 3-4 days, or in the refrigerator from 5-10 days.
-To thin melted chocolate for dipping, add a spoonful or 2 of olive oil or coconut oil (this will add a hint of coconut flavoring though). Never thin chocolate with water!
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