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Foolproof Homemade Caramel Apples with Gourmet Toppings

Two bright green caramel apples dipped in thick caramel sauce and covered with chopped nuts, served on a white plate.
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Make perfect, sticky caramel apples every time using this guide. Learn the best apple choice and dipping technique for a gooey, gourmet fall treat.

Ingredients

Scale
  • 12 medium Granny Smith apples
  • 12 wooden or parchment-lined lollipop sticks
  • 1 cup (2 sticks) unsalted butter
  • 2 cups packed light brown sugar
  • 1 (14 ounce) can sweetened condensed milk
  • 1 cup light corn syrup
  • 1 teaspoon pure vanilla extract
  • 1/2 teaspoon sea salt
  • For Toppings: 1 cup chopped pecans, 1 cup mini chocolate chips, 1/2 cup crushed hard candies

Instructions

  1. Wash and thoroughly dry the apples. Remove the stems and insert the sticks firmly into the core of each apple.
  2. Line a baking sheet with parchment paper or silicone mats. Set aside.
  3. In a heavy-bottomed saucepan, combine the butter, brown sugar, sweetened condensed milk, and corn syrup.
  4. Heat the mixture over medium heat, stirring constantly until the butter melts and the sugar dissolves.
  5. Attach a candy thermometer to the side of the pan, ensuring the tip does not touch the bottom.
  6. Bring the mixture to a boil without stirring, occasionally brushing down the sides of the pan with a wet pastry brush to prevent sugar crystals from forming.
  7. Continue cooking until the caramel reaches 245 degrees Fahrenheit (Firm Ball stage). This usually takes 15 to 20 minutes.
  8. Remove the pan from the heat immediately. Stir in the vanilla extract and salt. Let the caramel cool slightly for about 5 minutes; it should thicken slightly but still be pourable.
  9. Dip each apple into the caramel, tilting the pan if necessary to coat the apple evenly. Lift the apple and rotate it slowly to allow excess caramel to drip off back into the pan.
  10. Immediately roll the coated apple in your chosen toppings, or place it on the prepared baking sheet.
  11. If using chocolate drizzle, allow the caramel to set for 15 minutes before drizzling melted chocolate over the top.
  12. Let the caramel apples set completely at room temperature for at least 2 hours before serving or wrapping.

Notes

  • For caramel that sticks, ensure the apples are completely free of wax and moisture. Wipe them down with a paper towel dipped in white vinegar before inserting the sticks.
  • If the caramel is too thin after cooling slightly, return it to low heat briefly to cook it down further. Do not overheat.
  • To make caramel apple slices, cut the apples into thick wedges, insert toothpicks, and dip the wedges quickly.
  • Store finished caramel apples individually wrapped in plastic wrap at cool room temperature for up to one week.

Nutrition

Find it online: https://spoonfulsnap.com/foolproof-homemade-caramel-apples-guide/