Easy Caramel Apples Recipe
Total Time
30 mins
Prep Time
25 mins
Cook Time
5 mins
Rating
5 out of 5 stars
(48)
Ingredients
10 servings
- 10 apples, or use 8-10 apples depending on size
- 10 skewers for apples
- 22 oz caramels, unwrapped, from two 11 oz bags
- 4 Tbsp heavy whipping cream
- Pinch of salt
- Optional Toppings:
- Chopped pecans
- Sprinkles
- Mini M&M’s
- Shredded coconut
- Crushed Oreo cookies
- Melted chocolate for drizzling
- Crushed pretzels
- Chopped peanuts
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Preparation
Step 1
If using store-bought apples, remove the wax coating first by dipping apples in hot water for a few seconds, then rub them with a towel to remove wax. Dry the apples really well. Remove stems and insert sticks into the top of the apples. Refrigerating apples will help the caramel set faster while you prep toppings and melt caramel.
Step 2
Line a baking sheet with parchment paper or a silicone liner. Prepare toppings so they are ready to use.
Step 3
Heat caramel, cream, and a pinch of salt over a double boiler or microwave for a few minutes, stirring every 30 seconds until caramel is melted and smooth.
Step 4
Roll apples in caramel, dipping apples sideways to coat almost to the top. Allow excess to drip back into the bowl. Scrape off the bottom of the apple against the side of the bowl to avoid too much caramel pooling at the bottom.
Step 5
If you see a lot of air bubbles in your caramel or if it gets too thick, rewarm it slightly. If caramel is too runny, let it cool slightly before using.
Step 6
Immediately after dipping in caramel, roll apples into your toppings or leave them plain if desired. Refrigerate for at least 15 minutes or until caramel is set before drizzling with melted chocolate and enjoying.
Step 7
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Chef's notes
*Best Caramels:
Kraft or Werther’s Chewy Caramels work well
*Make-Ahead:
Store cooled apples in an airtight container or individually in plastic wrap in the refrigerator for up to a week.
Remove wax on store-bought apples by dipping in hot water for a few seconds.
Thoroughly dry the apples.
Skewer the apples and refrigerate before dipping to help the caramel set faster.
Prepare toppings ahead so you can quickly coat before the caramel sets.
To prevent caramel pooling at the bottom, dip, let the excess drip back, then scrape off the extra caramel on the edge of the bowl.
Refrigerate 15 minutes to help the caramel harden before adding melted chocolate drizzle.
