Caramel Apples Recipe

Course: Dessert, Snack

Cuisine: American

Prep Time: 25

Cook Time: 5

Chill Time: 20

Total Time: 50

Servings: apples

Calories: 337kcal

Author: Becky Hardin

Caramel Apples are easy to make treats that just scream FALL! There's nothing better than biting into an apple dipped in sweet, sticky homemade caramel, then coated with chopped nuts. You're going to love making and eating this classic autumnal treat.

Print Recipe

Equipment

Kitchen Scale (optional)
Baking Sheet

Ingredients

10 small apples cold
22 ounces soft caramels 624 grams (2 (11-ounce) bags)
¼ cup heavy whipping cream 57 grams
¼ teaspoon fine sea salt 3 grams
½ teaspoon pure vanilla extract 2 grams

Optional Toppings

Chocolate drizzle
crushed graham crackers
crushed Oreo cookies
Chopped nuts
Mini chocolate chips or mini M&Ms
Chopped candy bars
Sprinkles or toasted coconut
Chopped pretzels

Instructions

The Night Before...

Wash the apples with veggie wash to remove any waxy coating. Dry well.
10 small apples
Remove the stem of the apple and press in a skewer. Place your apples in the refrigerator overnight. Getting them nice and cold helps the caramel stick.

The Day Of...

Line a baking sheet with parchment paper and set aside.
Place your toppings in shallow bowls so they are ready.
Chocolate drizzle, crushed graham crackers, crushed Oreo cookies, Chopped nuts, Mini chocolate chips or mini M&Ms, Chopped candy bars, Sprinkles or toasted coconut, Chopped pretzels
Add the caramel and cream to a medium bowl. Microwave, stirring every 30-40 seconds until melted.
22 ounces soft caramels, ¼ cup heavy whipping cream
Carefully remove the bowl from the heat and stir in the salt and vanilla.
½ teaspoon pure vanilla extract, ¼ teaspoon fine sea salt
Dip an apple in the caramel, rolling it to coat the sides. Hold the apple above the bowl for a few seconds to let any excess caramel drip off and immediately roll the apple in toppings. Set on the parchment lined sheet pan.
Repeat with the remaining apples.
Refrigerate for 20 minutes to let the caramel fully set and enjoy!

Notes

You can use any apples you like!
In place of the heavy whipping cream, you can use evaporated milk.
In place of the soft caramels, you can make your own caramel sauce.
Choose small, perfectly round apples with no visible blemishes.
Be sure to wash and dry them thoroughly the night before.
If you don't have a microwave, you can gently melt the caramels on the stovetop over medium-low heat.
To keep the caramel soft and pliable, place it in a slow cooker on low heat, stirring every 10 minutes. This is great if you're setting up a caramel apple bar at a party!
Finely chop your toppings to allow them to stick better.
If you'd like to dip your apples in a second layer of caramel, always allow the first layer to cool completely first.
Nutritional information does not include optional toppings.

Storage: Store caramel apples in an airtight container in the refrigerator for up to 5 days or in the freezer for up to 6 months.

Nutrition