Classic Homemade Caramel Apples
Tart apples dipped in a soft, chewy caramel cooked from scratch, with an optional roll in toasted peanuts.
- Prep
- 20 min
- Cook
- 20 min
- Set
- 30 min
- Total
- 1 hr 10 min
- Makes
- 8 apples
- Level
- Medium
Store-bought caramel wraps are fine, but real caramel apples use a caramel you cook yourself: butter, brown sugar and sweetened condensed milk brought to the soft-ball stage so it clings to the apple and stays chewy instead of cracking.
The two things that make or break them are cold, wax-free apples and a thermometer. A quick dip in hot water removes the grocery-store wax that makes caramel slide off, and pulling the caramel at exactly 236°F gives you that bite-through chew.
Method
Clean and chill the apples
Dip each apple in just-boiled water for 5 seconds, then rub dry with a towel to remove the wax coating. Twist out the stems, push a stick firmly into each stem end and refrigerate for at least 30 minutes. Line a baking sheet with parchment and grease it lightly.
Start the caramel
In a heavy 3-quart saucepan over medium heat, melt the butter. Stir in the brown sugar, corn syrup and condensed milk. Clip a candy thermometer to the side of the pan.
Cook to soft-ball stage
Cook, stirring constantly with a heatproof spatula and scraping the bottom, until the caramel reaches 236°F (113°C), about 15 to 20 minutes. It will darken to a deep golden brown. Remove from the heat and stir in the vanilla and salt.
Let the caramel cool slightly
Let the caramel sit for 5 to 10 minutes, stirring now and then, until it cools to about 200°F. Caramel that is too hot runs off the apples.
Dip
Tilt the pan so the caramel pools on one side. Dip each cold apple, turning to coat, and let the excess drip back for a few seconds. Scrape the bottom against the pan rim, then roll the base in peanuts if using.
Set
Stand the apples on the prepared sheet and refrigerate for 30 minutes, until the caramel is firm. Bring to room temperature for 15 minutes before eating.
Tips for success
- Use small apples: they are easier to coat evenly and easier for kids to eat.
- If the caramel pools into a 'foot' at the base, it was too hot. Wait a few more minutes before dipping the next batch.
- Slice before serving if you are sharing at a party: set the apple on a board and cut around the stick.
Storage and make-ahead
Keep wrapped individually in cellophane in the fridge for up to 1 week. Leftover caramel keeps in a jar in the fridge for 2 weeks; rewarm to pour over ice cream.
