There is something about caramel apples that just screams fall to me.
I love the contrast of the sweet chewy caramel with the crisp tart apple. YUM!
One of the problems I've had in the past with making caramel apples is that the caramel slides off the apples.
Today I'm going to share with you my secret tips for perfect caramel apples!
TIPS FOR PERFECT CARAMEL APPLES
Be sure to read to the end of the post for the BEST caramel apple recipe!Update: Check out my quick new video making caramel apples.
This post may contain affiliate links. Please see my full disclosure policy for details.
TIP # 1- REMOVE WAX FROM YOUR APPLES
If you use store bought apples, they will come with a waxy coating.You can remove it by dipping in boiling water for just a minute or soak them in very hot water for 5-10 minutes. Dry apples completely before dipping.
Even better, use apples from a farmers market, or right off an apple tree. There will be no wax to remove and you can skip this step entirely.
TIP #2 - ROOM TEMPERATURE APPLES
Have your apples at room temperature before dipping them into the caramel.Some people recommend using cold apples, while others say to keep them at room temperature. I have had better experience with apples at room temperature.
TIP # 3 - PLACE THE DIPPED APPLES ON PARCHMENT PAPER
Once dipped, place the apples on parchment paper. It's amazing - the caramel just comes right off of it the paper.I have used wax paper before and that was a nightmare.
I've also just placed them on a greased pan, which is ok.
But go for the parchment paper! You don't want to lose any of that yummy caramel!
TIP #4 - COOL THE DIPPED APPLES IN THE FRIDGE
If you place the parchment paper on a baking sheet before beginning, then you can easily slide the apples in the fridge once they've been dipped.This will help set the caramel and prevent the caramel from sliding off as well.
TIP #5 - COOL THE CARAMEL TO 190 DEGREES BEFORE DIPPING APPLES
If you dip the apples as soon as the caramel is made, it will slide right off.Waiting until the caramel has cooled to about 190 degrees is ideal.
The caramel will be the right temperature to set up properly on the apple.
I like to try one apple and see if the caramel is setting up.
If the caramel is sliding off soon after being dipped, then the caramel is still too hot - let it cool longer.
A candy thermometer is a must for caramel apples. This is the one I have.
TIP #6 - USE THE BEST HOMEMADE CARAMEL FOR APPLES
I got the recipe from a friend who is known for making and sharing the best caramel apples this time of year.She adds drizzled chocolate and her favorite toppings.
To me the best part is she uses real homemade caramel. That buttery caramel is my favorite part.
I don't need all those fancy toppings.
Just give me the caramel and the apple.
Scroll to the bottom of the post for this easy recipe.
HELPFUL TOOLS AND SUPPLIES NEEDED FOR CARAMEL APPLES
- Candy thermometer
- popsicle sticks or lollipop sticks
- parchment paper
- thick bottomed pot that will cook evenly
- Clear candy apple boxes - a great option if you're gifting the apples!
If you have some leftover caramel place it in a greased pan. Cut and wrap and you have some caramel candies.
This is such a versatile recipe.
In fact, this is the recipe I use at Christmas time to make caramels. See my Christmas Caramels. You can also use it to dip the big pretzels sticks.
If you cook it less{so it's a little softer}, you can make caramel popcorn with it.
WHY DOES MY CARAMEL HAVE BUBBLES?
This question recently was asked by one of my readers, so I decided to update the post to address the issue.I have had occasional bubbles, in fact you can see a couple in the picture. Here's what I found out about why the caramel can get bubbles, and how to prevent them.
1. APPLES CAN RELEASE GASSES THAT CAN CAUSE BUBBLES
To prevent this it is recommended to either soak the apples in very hot water for 10-15 minutes. Or dip them into boiling water for 1 minute.You will want to do this beforehand, so that your apples won't be hot when dipping.
These methods will also help remove wax from store bought apples. Wax will also cause the caramel to slip off the apple.
2. TURN THE APPLE SLOWLY WHEN DIPPING
This is hard to do! Because we want to get all the apples dipped before the caramel gets too firm, right?Here's another tip I learned - If you keep a larger pan on the stove filled with boiling water, you can set your caramel pan in it to soften up the caramel a bit if needed.
3. DON'T STIR TOO VIGOROUSLY
I find that stirring the caramel is necessary to prevent the caramel from scorching on the bottom of the pan.However, if stirred too vigorously, then you get a lot of air bubbles in the caramel.
Using a wooden spoon to stir instead of a whisk can lessen the amount of air bubbles you get from stirring.
Don't they look yummy? Do you have any tips for perfect homemade caramel apples? Please share!
WHAT ARE THE BEST APPLES FOR CARAMEL APPLES?
A nice tart apple is ideal for making caramel apples.Tart granny smith apples are my go-to variety. Their flavor pairs perfectly with the sweet caramel.
Other options include Braeburn, McIntosh, Jonathon, Pink Lady, Cortland and Empire apples. Whatever variety you choose, be sure to use fresh apples.
HOW LONG DO CARAMEL APPELS LAST?
Not very long at our house :) But seriously, caramel apples will last two weeks if stored properly.HOW DO YOU STORE A CARAMEL APPLE?
For best quality, caramel apples should be kept in the refrigerator.This will prolong the freshness of the apple.
It will also slow oxidation and the growth of bacteria (which may have entered the apple with the insertion of the stick).
Remove the apple from the fridge about 45 minutes before eating to allow caramel to soften.
MORE CARAMEL RECIPES
- Easy Caramel Dip Recipe
- Caramel Chocolate Pretzel Bites
- Homemade Christmas Caramels
- Soft and Chewy Caramel Popcorn
MORE APPLE RECIPES
Ah! I was just reading through the recipe, thinking how good those apple looks, when I read that you can use it for caramel popcorn. I went back and re-read the recipe and realized, that is the exact recipe I have been using to make caramel popcorn since I was 10 years old! It is absolutely the best! I can't wait to use it to make some apples. Thanks for the idea!
ReplyDeleteThis comment has been removed by a blog administrator.
ReplyDeleteThis comment has been removed by the author.
DeleteI don't think there's anything better than a caramel apple - love them! Thank you so much for sharing at Mom On Timeout Rachel! - Trish
ReplyDeleteSanding apples is not a good idea because the tiny bits of sand glued to the paper can drop into the apple.
DeleteSand your apples??? Who would've thought of that, what a great tip! I love how perfect that caramel looks on these apples! Thanks for sharing at Iron Chef Mom!
ReplyDeleteGreat idea - sanding apples! Thanks!!
ReplyDeletehow much is one can!?!
ReplyDeleteIf you're referring to the can of sweetened condensed milk, I use a 14 oz. can.
DeleteHow many apples does it make?
ReplyDeleteHow many apples will this recipe coat? We are doing a fundraiser and need a LOT!!
ReplyDeleteIt should make 10-12 apples depending on the size of the apple. Good luck on your fundraiser!!
DeleteI have never made caramel apples before. Thinking about it now I am assuming the recipe makes the actual caramel, is that correct? lol
ReplyDeleteYes, the recipe makes the caramel. I hope you enjoy them!
DeleteWhy did the caramel on my apples bubble after coating them?
ReplyDeleteI have found that several reasons that can cause bubbles in the caramel. I have updated the post to share what I found and how to prevent bubbles.
DeleteYou can also use organic apples, as they are not waxed, so no need for sandpaper.
ReplyDeleteVery true!
DeleteMost organic apples are wax often time more or less waxed for the look....organic apples will not have pesticidess.
DeleteI found a similar recipe but it used 2 cups of brown sugar as opposed to your method of 1 cup white sugar and 1 cup brown sugar. Could you give me your opinion of which is better? Have you tried this option to the recipe? Thanks!
ReplyDeleteI have not tried all brown sugar, but I think it would work fine in this recipe. I think the main difference would be a slight difference in taste. {Although I don't think I could tell the difference unless I made one of each kind and tried it side by side.} It's basically a matter of personal preference. If you decide to make it with all brown sugar, I'd love to know what you think. Good luck in your apple dipping endeavors!
DeleteIn the ingredients, you say not to use margarine. Would using it affect the recipe at all? Like, the consistency of the caramel or anything? Or would it just have a slightly different taste?
ReplyDeleteI'm not a big fan of butter... but if it's 100% necessary to the outcome of the recipe I'll get some :)
I have not had good results with replacing margarine for butter in candy/caramel type recipes. I have not tried it with this specific recipe, so I'm not sure how it will affect it. However, should you try it, I would love an update on how it turned out, so others will know if margarine is an ok substitute or not. Thanks, and good luck with your apples!
DeleteThis is my favorite caramel recipe! Thank you! But, now I can’t remember if I used light or dark corn syrup last time! Help, please?
ReplyDeleteI'm glad you like it! I always use light corn syrup.
DeleteSalted or unsalted butter?
ReplyDeleteSalted or unsalted butter?
ReplyDeleteI use salted butter
ReplyDeleteHow much butter is a stick of butter
ReplyDelete1 stick of butter is 1/2 cup of butter, or 1/4 pound of butter. Hope that helps.
DeleteThis comment has been removed by the author.
ReplyDeleteIs the finished product sticky? Or can I put them in a cellophane bag and they won't stick?
ReplyDeleteIt will be a bit sticky. In the past, I have created a box where I placed the apple (still on a piece of the parchment paper, so it doesn't stick to the box) inside, and then placed it inside the cellophane bag. The box only came up partway to the apple, so you could still see it, but it kept the bag from sticking to the apple. It's hard to explain, but I hope that helps.
DeleteMy caramel still slid off of my apples. :-( Homegrown apples, so no wax. Room temperature apples. Caramel that was much cooler than 190 degrees. Short of sanding them...which sounds like would make the apples weep through the skin, I don't know why this is happening.
ReplyDeleteI have never been able to keep the caramel on the apple. There has to be a trick that works. Hope to find it someday!
My Carmel set to extremely hard, like a hard Carmel candy. Any thoughts?
ReplyDeleteMost likely the caramel was cooked too long. It's quite possible that your candy thermometer is off. You can test it - see this post to find out how: https://www.melskitchencafe.com/calibrating-a-candy-thermometer-candy-thermometer-recommendations/
DeleteOh my goodness!! I’ve been wanting to make caramel apples for so long now and this recipe sounds perfect!!
ReplyDeleteI will make them this fall!! Thank you so much for sharing this recipe with everyone! God bless you; I hope you have a wonderful day!!
Thanks for the kind comment! Good luck with your caramel apples!
DeleteHi! I boiled the apples for a minute and they softened. Is this ok/normal? I also boiled them yesterday and was planning on carameling them today :) Thanks!
ReplyDeleteHi Rachel,
ReplyDeleteI'm trying this recipe and wanted to see if you use light or dark corn syrup and brown sugar. Please let me know.
I use light corn syrup and light brown sugar as well.
DeleteHi Rachel,
ReplyDeleteI have tried the 2-cup brown sugar method and the caramel cooked beautifully. My problem happened after being stored in the fridge. When I took one caramel apple out of the fridge and allowed it to come to room temperature for about 1 1/2 hours, when I cut into the apple, it was hard. After the caramel was in my mouth for a few minutes it became chewy. I followed the instructions exactly. Is this how it is supposed to be? Do you have any tips? to reduce the hardness.
My thought is that the caramel may have been cooked too long. Have you tested your thermometer? Place it in a pot of water and bring it to a boil. Check what temperature the thermometer says. Water boils at 212 degrees Fahrenheit at sea level. Google what temperature water boils at your altitude. If your thermometer is different than the boiling point temperature for your altitude, then adjust accordingly when making the caramel.
DeleteI just made this caramel for my twix bars, and had left over so I dipped my apples in them! This is the best my caramel has ever turned out! So easy! Thanks for the recipe!!!!
ReplyDeleteOh and I used the cold water method to check, no problem whatsoever!
ReplyDeleteI have made this wonderful recipe several times and I have wondered about putting it in a crock pot on warm? Any thoughts on that? I do several apples at once and thought this might help a little better. Also have you ever doubled the batch?
ReplyDeleteI think adding it to a crockpot on warm would be a good way to keep the caramel at dipping consistency. Will you let us know how it goes if you try it?
DeleteI have not doubled the recipe.
Just wondering about putting this in a crock pot on warm? I do several apples and think this might help. Also have you ever doubled the batch?
ReplyDelete