Caramel from scratch is easy!
And apples dipped in delicious homemade caramel sauce are perfect for Halloween!
Caramel apples are one of those things that are as much fun to make as they are to eat!
Elise Bauer
I made this batch with my goddaughter Piper with apples she had picked at a nearby orchard.
What Kind of Apples Work Best?
For caramel apples you want an apple that is firm, tart, and crisp.
Elise Bauer
Tart apples will especially help balance the sweetness of the caramel.
Granny Smith, Jonagold, Cortland, Fuji, and Empire apples all work well.
For more information on which apple varieties are best for baking, check out ourGuide to Apples.
Elise Bauer
I prefer to make the caramel sauce from scratch.
It’s just sugar, butter, cream, corn syrup, molasses, vanilla, and salt.
It comes together right on the stovetop.
Elise Bauer
A Word About Corn Syrup and Molasses
Why the corn syrup in the caramel?
Caramel apples should not be stored at room temperature.
Refrigerate them and store them chilled for up to two weeks.
Elise Bauer
More Do-It-Yourself Candied Treats!
Continue to stir in a slow figure-eight pattern with a wooden spoon.
Monitor the temperature of the caramel with a candy thermometer.
Elise Bauer
The caramel sauce will thicken as it cools.
Pull the apple up from the sauce and let the excess caramel gently drip back into the bowl.
Place the coated apple onto the lined baking sheet.
Elise Bauer
Some caramel sauce will form a little pool at the base of each apple.
Repeat with the remaining apples, then refrigerate for 15 minutes.
If you are using coatings such as sprinkles or chopped nuts, roll the caramel apples in them now.
Elise Bauer
Then return the apples to the refrigerator and chill for at least another hour.
Refrigerate until ready to serve.
Let the apples come to room temperature before eating.
Elise Bauer
The caramel apples will last 2 weeks chilled.
If giving as gifts, wrap them in plastic wrap.
Elise Bauer
Elise Bauer
Elise Bauer
