When I was looking for a recipe to make homemade caramel apples for the first time, a close friend recommended this incredible caramel apple recipe to me. These delectable goodies were a hit with my family and friends! While the caramel is still warm, top with nuts or whatever else you choose, but act quickly because the caramel sets up extremely quickly.
| Prep Time: | 15 mins |
| Cook Time: | 30 mins |
| Additional Time: | 1 hr 30 mins |
| Total Time: | 2 hrs 15 mins |
| Servings: | 8 |
Ingredients
- 8 large tart apples
- 8 wooden chopsticks for handles
- 2 cups packed brown sugar
- 1 (14 ounce) can sweetened condensed milk
- 1 cup light corn syrup
- 1 cup butter
- 2 teaspoons vanilla extract
Instructions
- Bring a large saucepan of water to a boil. Dip apples in boiling water for a few seconds, using a slotted spoon, then dry with paper towels to remove any wax from the peels. Set apples aside to cool completely, about 30 minutes.
- Insert sticks into the bottom of each cooled apple through the core for a handle.
- Line a baking sheet with parchment paper.
- Stir brown sugar, sweetened condensed milk, corn syrup, and butter together in a saucepan over medium-high heat. Bring to a boil, stirring constantly, then reduce heat to medium. Cook until a candy thermometer reads 248 degrees F (120 degrees C), stirring constantly to prevent burning, about 25 to 30 minutes. A teaspoon of caramel dropped in a glass of cold water, should form a firm ball. Remove caramel from heat and stir in vanilla extract.
- Working quickly, dip each apple into the hot caramel to completely coat the apple and about 1/2 inch of the wooden handle. Sprinkle apples with any desired toppings while still hot. Let caramel apples cool on the prepared baking sheet, about 1 hour. Use caution, caramel is very hot.
- Because the caramel requires constant attention when cooking, and you will be in a hurry when coating the apples, prep everything beforehand. Have your parchment paper laid out, your toppings ready in bowls, etc.
- Each stove differs as far as temperature and how long you will need to cook the caramel. It only took 21 minutes for me, but it took my friend 39 minutes — so it can vary greatly.
Nutrition Facts
| Calories | 799 kcal |
| Carbohydrate | 142 g |
| Cholesterol | 78 mg |
| Dietary Fiber | 5 g |
| Protein | 5 g |
| Saturated Fat | 17 g |
| Sodium | 269 mg |
| Sugars | 113 g |
| Fat | 28 g |
| Unsaturated Fat | 0 g |
Reviews
This recipe work very well for me,plus I did do 3/4 cup of corn syrup and it work great . You are left with a lot of caramel after dipping your apples so I made Carmel candies .
The caramel would not stick to the apples!!
So, I meant to follow another person who reviewed by cutting the corn syrup to 3/4 cup. I forgot and used a cup. It is not a pleasant taste. It’s thin, and whilst the apples look great I am not entirely happy with the taste… It’s a bit sick tasting and the color is very light vs a deep rich carmel color. I will try it again although I WILL use less corn syrup and I will use dark corn syrup… hope it works out better. Also don’t skip the taking the wax off the apples. Not entirely impressed .
I love this recipe. The directions were simple & very easy to follow. I cut the recipe in half as I made this for my husband. My apples are a little messy so I guess I have to work on my “appeal” factor. ❤️❤️☺️
Read the reviews before trying! They are super helpful. This has been my third attempt at a caramel apple recipe and they turned out great. I used white sugar instead of brown, and I also cut down the corn syrup to 3/4 cup. It covered 10 small/medium Granny Smith apples, and can easily cover another 10 if I had more apples Lol I poured my leftovers into whatever silicone molds I had. The taste is fantastic They were oily once set, but i’m sure less butter would do the trick
Carmel just slid off
Quadrupled the recipe and made 30 apples. This caramel was beautiful, smooth and had a perfect texture and flavor. Covered apples well and set up quickly. Will definitely make again.
This recipe was delicious! It was easy and coated the apples perfectly. I think it may cover a few more apples than indicated. I made them with my grandsons and since my daughter-in-law didn’t have a candy thermometer as soon as it started boiling I had her help me check the temp using the cold water method, checking after 5 min, 5 min, 3 min until it reached the firm ball stage. It was simple and turned out perfectly. Definitely keeping this recipe!
I followed this recipe to the T. The caramel never seemed to get hot enough. When the thermometer showed 280 the caramel was beginning to burn. I dipped apples in and the caramel came right off. I swirled it over and over to fill empty spaces and it finally stayed on. The brown sugar never completely dissolved so I had brown spots on my apples. After the apples cooled down I tried to eat one. The caramel came completely off. The caramel was chewy and stuck to my teeth. I took pictures so I could show girls at work. They all laughed. This recipe is very expensive and I had to throw all the apples away. Very disappointed.
The sauce was way too thin. I cooked it to 248 degrees and even tried waiting a few minutes before dipping. The caramel is a giant puddle under the apple. Not thick like the picture showed. Not a good recipe.
Easier recipe I have done. The caramel actually sticks to the apples and forms evenly over the apples. It takes timing and skill to add topping with you have “helpers” in the kitchen, but I’m so happy!
Delicious!!! The caramel was very easy to make and had such a rich flavor. I cut my apples in half and spooned some out of the middle and then poured the caramel in. This was such an easy way to make caramel apples!
Love it! and very easy. Followed direction exactly..I don’t know if I had my heat to High but I came to temp and my caramel was too blonde so I lowered the heat to maintain temp and continued to cook while stirring until I reach proper color. Apples look amazing plus I had caramel left over for coffee or ice cream etc..dont skip the dipping In boiling water this is a huge step you can do it the day before but make sure you do it.
I followed directions exactly as stated, and WOW! Easy to make and absolutely delicious! No problem with carmel sliding off apples, perfect consistency delicious flavor. Will definitely be making these again
Easy because all ingredients get added at the same time! Kids loved them!
I followed exactly- thermometer and all. My husband described the caramel as having made Worthers. SO. HARD. Caramel apples weren’t edible.
Easy recipe to follow. The apples turned out great!!
This recipe was amazing! The caramel syrup didn’t turn into a ball when I dropped it in the cold water, but it tasted amazing anyway. I cut the apples into cubes to make bite-sized pieces! That’s better if you just want a quick, tasty snack, or an appetizer for dessert! Definitely.maje this, you won’t be disappointed!
Sooo good! Made these for halloween treats for my fav kids!
Made these with my Girl Scout troop. They came out great!
This was the easiest and best caramel apple recipe I’ve ever made. I scrubbed the wax off 12 med/large apples with a little vinegar water. Used a candy thermometer and the Carmel came out beautiful! The taste is better than any I have ever bought including those at Disneyland and the Rocky Mountain Choc Factory. I will never by them again. I used 6 Granny Smith and 6 Fuji and I liked the GS better. It made enough to poor the remaining caramel in a 9×9 Pyrex and stir in some walnuts for some Caramel squares. This recipe was so easy. Thank you so much for posting it! It is the best for sure!!