Skip to main content
How To: Caramel Apples

How To: Caramel Apples

Caramel apples are easy-peasy to eat, but did you know they’re just as easy to make? Enjoy scrumptious caramel apples any day of the year!

Total Time
1 hr 10 min
How To: Caramel Apples

Ingredients for 6-7 Servings

  • 6-7
  • 1 1/2 c
    Heavy cream
  • 1 c
    Light corn syrup
  • 1 3/4 c
    Brown sugar
  • 1/4 c (4 tbsp)
    Unsalted butter (room temperature)
  • 1 tsp
  • 1 tsp
    Pure vanilla extract

Total Time

  • Preparation Time
    10 min
  • Cooking Time
    50-60 min


  1. Apple Preparation: Clean the apples by rinsing them in water and then thoroughly drying them. It will be easier for the caramel to adhere to the apple if the waxy layer is removed. Take out the apple stem, then place a caramel apple stick into the apple about 3/4 of the way.
  2. Grab a large baking sheet, and grease the baking sheet with butter. We recommend lining the sheet with a silicone baking mat. Usually, caramel will stick to wax or parchment paper.
  3. Making the caramel: In a 3-quart heavy-duty saucepan over medium heat, combine the heavy cream, corn syrup, brown sugar, butter, and salt. Keep the temperature at medium the entire time the caramel cooks; do not raise or lower the heat. Use a wooden spoon to stir continuously until the butter is melted. Once melted, use a pastry brush dampened with water to wipe down the sides of the pan. Then, place a candy thermometer on top of the pan, making sure the bulb is not touching the bottom (doing so will result in inaccurate reading).
  4. Allow the mixture to boil and bubble without stirring until it reaches 235°F (113°C). Some reviewers claim that when cooked at 240°F (116°C), the caramel adheres to the apples considerably more effectively. Never go below 235°F or above 240°F. It should take 15 to 20 minutes to reach this temperature but don’t use this time as a reference because it varies on your stove. If your caramel is taking longer, don’t worry; simply follow the candy thermometer’s instructions. Keep an eye on the pot since the temperature will rise gradually before rising abruptly. Remove caramel from the heat after it reaches 235°F to 240°F, then whisk in the vanilla. To prevent air bubbles from appearing in the caramel (and consequently on the apple), avoid over-stirring. 15 to 20 minutes should be given for the caramel to cool and slightly thicken. Allow the caramel to cool and thicken for a further 5 to 10 minutes if it is too thin to coat the apples.
  5. The Dipping: Apples should be dipped into warm caramel while being held by the caramel apple stick, turning the pot as necessary to coat the apple on all sides. To remove extra caramel, gently tap the apple on the pot’s side or lift it up and swirl it around. On the preheated pan, place the coated apple. the remaining apples, then repeat. Enjoy right away or wait 45 to 60 minutes for the caramel to solidify. Wait until the caramel has fully hardened before placing the caramel apples in cellophane treat bags for transportation or gifting.
Goes Great with