Description
Delicious homemade gourmet caramel apples featuring a rich, buttery caramel coating made from brown sugar, corn syrup, and sweetened condensed milk, finished with optional toppings like chopped nuts and drizzled chocolate for a perfect fall treat.
Ingredients
Scale
Apples
- 6 large tart apples (such as Granny Smith or Honeycrisp)
- 6 wooden skewers or craft sticks
Caramel
- 1 cup (2 sticks) unsalted butter
- 2 cups packed brown sugar
- 1 cup light corn syrup
- 1 can (14 ounces) sweetened condensed milk
- 1 teaspoon vanilla extract
- 1/2 teaspoon sea salt
Optional Toppings and Drizzles
- Chopped nuts, mini chocolate chips, shredded coconut, crushed cookies, etc.
- Melted chocolate, white chocolate, or peanut butter for drizzling
Instructions
- Prepare Apples: Wash and thoroughly dry the apples. Remove the stems and insert a wooden skewer or craft stick into the top of each apple, ensuring they are secure for dipping.
- Prepare Baking Sheet: Line a baking sheet with parchment paper or lightly greased foil, and set aside to place the caramel-coated apples for cooling.
- Make Caramel Base: In a heavy saucepan over medium heat, melt the butter. Stir in the brown sugar and corn syrup until well combined, creating the base for the caramel coating.
- Add Condensed Milk: Gradually add the sweetened condensed milk while continuously stirring to maintain smooth texture. Attach a candy thermometer to the saucepan’s side to monitor temperature.
- Cook Caramel: Bring the mixture to a boil, stirring constantly to prevent scalding. Continue boiling until the mixture reaches 240°F (soft-ball stage), ensuring the caramel will set properly.
- Flavor Caramel: Remove the saucepan from heat, then stir in the vanilla extract and sea salt to enhance the flavor profile of the caramel.
- Dip Apples: Holding an apple by its stick, carefully dip it into the caramel, swirling to coat completely. Allow excess caramel to drip back into the saucepan for even coating.
- Add Toppings: Immediately roll or sprinkle the caramel-coated apple with your chosen toppings, pressing gently so they adhere nicely.
- Cool Apples: Place the coated apples on the prepared baking sheet and repeat the dipping process with the remaining apples.
- Add Drizzles: Once the caramel has set slightly, drizzle melted chocolate, white chocolate, or peanut butter over the apples if desired for extra flavor and decoration.
- Set and Serve: Allow the apples to cool completely at room temperature or refrigerate to speed up setting before serving.
Notes
- Use tart apples like Granny Smith or Honeycrisp for the best balance of sweet and tangy flavors.
- Ensure apples are completely dry before dipping to help the caramel stick better.
- A candy thermometer is important for reaching the correct caramel temperature (240°F) to achieve the perfect soft-ball stage.
- Customize your toppings and drizzles as desired to suit your taste or occasion.
- Store leftover caramel apples in the refrigerator to maintain freshness for up to 3 days.
