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These Easy Homemade Caramel Apples taste a hundred times better than anything you can buy. Make a dozen apples in less than an hour!
If you haven't made caramel apples this fall, RUN to the store and pick up a bag of apples and a carton of cream. Then click on the recipe below for Easy Homemade Caramel Apples and start cooking! In less than an hour, you'll have a dozen of the prettiest, most delicious caramel apples you'll ever have the pleasure of meeting!
My daughter, Cait and her little herd of four visited us a few weekends ago. The day they arrived we spent a beautiful fall afternoon at one of the nearby mountain apple orchards, picking apples, wandering through a corn maze and enjoying warm cider donuts. The orchard stand also sold caramel apples but I had told my oldest granddaughter, Annie, that we would make our own caramel apples while they were visiting.
Annie was quick to remind me of my promise the following day, and that afternoon, we all gathered in the kitchen to make caramel apples. How wonderful to have so many helpers! 6-year-old, Luke was responsible for measuring the ingredients, Annie (12) faithfully stirred the pot, Elle (11) took care of monitoring the temperature and Lilly (8) made the whole thing fun!
The caramel apples were a huge success and didn't last long with that sweet-toothed crew! I've made them many times since and have tweaked the recipe (originally from Serious Eats), here and there to make it fail-proof and perfect for you!
The real deal...
Although there are numerous ways to make caramel apples, this is the REAL DEAL. Some recipes call for Kraft caramels, some for brown sugar, corn syrup, and condensed milk. This recipe is simply sugar (which is caramelized), cream and butter. There's also vanilla and sea salt for flavoring, but the ingredient list is simple, short and the essence of real caramel flavor.
How does it work? Easy! Just combine sugar and water and boil till the sugar caramelizes (less time than it takes to unwrap a bag of caramels). Add cream, cook, and stir till a candy thermometer reaches 246˚F. Dip your apples and wipe the drool off your mouth as you wait 10 minutes for these beauties to set. The real deal! Soft, buttery caramel that thickly coats each apple and sets to a nonsticky finish.
But my sugar always crystalizes when I try to make caramel!
I get it! I spent many years frustrated with the process of trying to make real caramel. It seemed that no matter which recipe I tried - when it came to melting the sugar, I would often end up with a crystallized, grainy mess in the pan instead of caramel. A crystalized, grainy, stuck-in-the-pan mess that was a pain to clean up!
Why does sugar crystalize?
Sugar can be a temperamental ingredient. The crystallization problem occurs when sugar (sucrose) melts and (for a variety of complicated reasons) a chain reaction starts and the sugar re-forms into it's grainy, crystalline state. There are lots of variables such as the temperature of the heat source, stirring technique, utensils that aren't pristinely clean, sugar crystals on the sides on the pot, and on and on it goes.
Over the years, I've learned a few tricks that prevent the sugar from misbehaving and turning grainy and coarse. The easiest one is to add a tablespoon of corn syrup or a splash of lemon juice to the sugar as it melts. Somehow the sugar is confused with the addition of these ingredients and the crystallization problem is eliminated.
To be super cautious, I actually add a small amount of both corn syrup and lemon juice in this caramel apple recipe. I've made these delicious apples many times and never have had an issue with crystallization using these simple additions. Yay! I love easy solutions to pain-in-the-neck problems! And I love to share them with you even more!
Need a fun hostess gift or party favor? How about a delicious make-ahead dessert? These Easy Homemade Caramel apples also are a wonderful way to say, "Thanks", "I care" or "You're special" to friends, neighbors, teachers, postmen, etc. Got an hour? That's all it takes! You'll be sure to see lots of smiling faces and hear sighs of delight with each delicious bite.
Café Tips for making these Easy Homemade Caramel Apples
- Use a fairly large pot to make these caramel apples as the sugary mixture will bubble up as it cooks; especially when the cream is added. I like to use my medium-size soup pot.
- I like to use small or medium-size apples for my caramel apples. Large apples can be unwieldy to dip and eat.
- You will need a candy thermometer to make these caramel apples, as the temperature of the caramel needs to be carefully monitored so that it isn't too thick or too thin to coat the apples. Candy thermometers are not expensive. You can go with a super basic model or a more deluxe version (on sale right now) that can be to sound an alarm at a precise temperature. I've used both with good results. (Either of these would make a wonderful gift for a cooking friend!)
- There are lots of options for sticks for caramel apples. Popsicle sticks work well. I also really like these sturdy bamboo sticks. They're nice and long and have a sharp point that makes them easy to insert.
- Apples can be very firm, making the sticks difficult to insert. I've found that it helps to use a washcloth or dishcloth that's been folded into several thicknesses to push the sticks in.
- As mentioned above, the corn syrup and lemon juice will prevent sugar crystallization; but they don't change the delicious flavor of the caramel.
- Stirring the sugar and water mixture in the center of the pot with a fork is another trick that prevents crystallization which can occur when sugar crystal splatter onto the sides of the pan.
- Every stove is different. If you find the sugar mixture is taking too long to take on the amber hue, increase your temperature in small increments. Same is true after the cream is added - if it's taking longer than the recipe indicates for the mixture to reach 246˚F, again increase the burner temperature in small increments.
- Once the temperature gets to 240˚F, watch it very carefully, as it will rise quickly. Take the pot off of the burner as soon as it reaches 246˚F.
- If the caramel begins to thicken before you're finished dipping the apples, just put it back on the heat or in the microwave for 10-20 seconds. It will thin out nicely!
- If you have leftover caramel, add a little cream, half and half or milk to thin it out a little. Store in a jar in the fridge and use as a delicious caramel topping for ice cream and other desserts!
- I found these really fun caramel apple boxes on Amazon. Caramel apples can be a little difficult wrapping and/or packaging for gifts. These are perfect and look so pretty! They even have a little hole on the top for the stick to poke through.
Love to make sweet treats to give to family and friends? You might also like these 8-Minute Microwave Caramels. There's a video included in the post to demonstrate exactly how to make them!
P.S. I'm taking this batch of caramel apples to our local firemen to share our appreciation. We had some unanticipated excitement here at The Café a few weeks ago and had to call the fire department! Yikes! The fire department thinks that there was a gas line from one of the burners to the control knob that ruptured. My stove was destroyed and the house was a mess from the fine fire extinguisher particles; but we're super thankful there wasn't more damage and no one was hurt. And a new range is on the way, I can't wait!
These Easy Homemade Caramel Apples taste a hundred times better than anything you can buy. Make a dozen apples in less than an hour!
- 12 medium Granny Smith or other tart/sweet apples
- 1 cup water
- 2 ⅔ cups sugar
- 1 tablespoon corn syrup or 1 teaspoon fresh lemon juice (see Café Tips above)
- 1 teaspoon fresh lemon juice
- 2 ¼ cups heavy cream
- 2 tablespoons butter I use salted
- 2 teaspoons pure vanilla extract
- 1 ½ teaspoons flaky sea salt I love Maldon
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Line a sheet pan with parchment paper. Set aside. Wash apples and dry them well. Skewer apples with popsicle sticks then refrigerate while preparing the caramel.
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In a medium-large (at least 4 quarts), heavy duty pot, combine water, sugar, corn syrup and lemon juice over medium-high heat. Stir occasionally with a fork in the center of the pot (see Café Tips above) until sugar is fully dissolved and syrup comes to a rolling boil, 4-5 minutes.
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Once mixture comes to a boil, continue cooking WITHOUT STIRRING until syrup takes on a medium amber hue (6-12 minutes). Once the mixture starts taking on color, gently swirl the pan occasionally if it seems to be browning too quickly in one area or another.
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Once syrup mixture is a medium amber, add the cream (the mixture will sputter) and reduce heat to medium-low. Stir (very) frequently with a heat-resistant spatula, until caramel registers 246°F (121°C) on a digital thermometer, about 10-15 minutes. (Once the temperature gets above 240˚F., stir continually.)
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Transfer to a small heat-resistant bowl. Add butter and vanilla and stir until smooth. Add sea salt and stir to combine. Dip cold apples in caramel, letting excess drip off before transferring to the prepared sheet pan. Allow to cool and set, then enjoy!
Recipe adapted from Serious Eats.
See Café Tips above for more detailed instructions and more tips.
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Megan O says
This was a very good recipe! I had great success although my caramel was a bit too soft (it still coated the apples well, just never hardened as much as it should). It was my first time making candy and I was extremely happy with the result.
That said, I have a question: Could I use this same recipe to make actual caramel candies? Would the lemon juice or any other factor of this recipe prevent the caramel from hardening enough for candy? I know that the temp would probably need to be hotter. Any advice is appreciated. Thank you for an amazing caramel apple recipe 🙂
Chris Scheuer says
Hi Megan, if the caramel didn't harden you might have been just a little under the temperature. I'm happy you still enjoyed the apples!https://thecafesucrefarine.com/8-minute-microwave-salted-caramels/cafe sucre caramel sauce
Brandy says
Do you have to use corn syrup? I have family members that can't really have it so I was hoping to make the without it. I know in the ingredients it does say or but in the steps it says and. I don't want to try it without to find out it doesn't stick to the apples. Thanks.
Chris Scheuer says
Hi Brandy, just so you know corn syrup is not the high fructose corn syrup that has negative health effects. Corn syrup in this recipe helps prevent crystallization of the sugar in the caramel sauce and the little bit that's needed is really effective. That being said, you can use lemon juice although I think the corn syrup works better.
You can read more about corn syrup vs high fructose corn syrup in this article: https://www.thekitchn.com/corn-syrup-vs-highfructose-corn-syrup-there-is-a-difference-196819
Brandy says
Thanks! Unfortunately even the regular corn syrup causes issues for them. I'll try it out with just the lemon juice.
Brandy says
This was the best caramel I have ever made and it worked out great using just the lemon juice. I did make the mistake of putting them in the fridge afterward since we weren't going to be eating them right away and they got pretty hard, but still very tasty! I cut the recipe by 1/4 just to try it out.
Chris Scheuer says
Yay! So happy these worked out well for you, Brandy! Thanks so much for sharing your result!
Caramela says
Pretty much any liquid sugar will work. Options include honey or corn syrup, which are fructose based syrups, and glucose syrup (found in cake decorating supply stores) or maple syrup, which are glucose based syrups. You can even use molasses, but you might notice a slight flavor change. Changing the ratio of glucose to fructose molecules is what decreases the chance of crystallization.
Chris Scheuer says
Hi Caramela, actually I've discoverd that maple syrup and honey will NOT prevent crystallization. I've had some epic failures when I've tried anything except corn syrup and/or lemon juice.
Nadia says
Does it work well to double the caramel recipe? I've made this in single batches several times and it's always turned out great. Thank you!
Chris Scheuer says
Hi Nadia, I'm so happy you've enjoyed this recipe. I haven't tried doubling it so I don't want to say for sure.
Justine says
Love this caramel recipe! But how do I prevent the bubbles?
Chris Scheuer says
Hi Justine, if you stir the caramel very slowly it helps dissipate the bubbles.
Valerie Schichtel says
Can this caramel be made ahead of time and taken to an event where kids can dip their apples?
Chris Scheuer says
Yes, it could but I would take it in a slow cooker so that it could stay somewhat warm otherwise it will get firm as it does on the apples. Enjoy! ❤️ Chris
Bobbi Webley says
Didn’t work out for me. Took over an hour and it never came to a smooth glossy finish. It was almost like the cream separated when it hit the heat of the sugar and never came back together. I got a soft caramel that’s good to dip pieces of apples into, I did try to dip two apples but it ran, leaving only a thinner layer of caramel. Still delicious. Just not what I was going for!
Chris Scheuer says
Hi Bobbi, the cream should mix in well if you let it come to a simmer. So happy you were able to enjoy it even though your results weren't perfect. ❤️ Chris
Teresa says
My results were the same, even after 20 minutes of boiling I didn't get a good amber color and even though it mixed up well it didn't thicken. Ended up with very tasty ice cream topping.
Chris Scheuer says
Hi Teresa, sorry you did not have success with these apples. It's hard to say without having been there in the kitchen with you what could have gone wrong. I'm glad you enjoyed the sauce on ice cream!
Joyce says
I made these yesterday with my 10-year-old granddaughter. There was a lot of stirring involved, and the heat for candy-making was a bit spooky, but they were perfectly delicious! Nothing tastes as good as homemade. Thank you!
Chris Scheuer says
Yay! So happy you enjoyed them, Joyce! Thanks for sharing your results!
Veronica says
Delicious! My stove cooks quite hot it seems (even on low setting), so by waiting for a medium amber to add the cream I ended up burning my first batch of caramel, as it darkens up quite a bit while coming to temperature. Not a fault in the recipe, just a warning to others with a quick cooking stove. For my second batch, I added the cream when my sugar syrup was just starting to turn amber and it came out perfectly. Your tips to avoid crystallization worked wonderfully! Thank you so much for this delightful recipe!
Chris Scheuer says
Thanks for sharing your results, Veronica.
Sandy says
Have you tried covering them in chocolate too after you do the caramel like some candy shops do? I’d like to make these and add some white chocolate with Halloween sprinkles on them but not sure if it would hold??
Chris Scheuer says
Hi Sandy, I haven't done that but I think it would work great. I might just drizzle chocolate on them and then sprinkle with the halloween sprinkles.
Alex says
These look so good! Can you substitute normal salt for the flaky sea salt?
Chris Scheuer says
Thanks, Alex. You could sub normal salt but use a little less.
Christy says
Hey do you use light or dark corn syrup?
Chris Scheuer says
Hi Christy, I use light corn syrup. Enjoy!
Tera says
First time on yer site...really really nice!!!
Chris Scheuer says
Thanks so much, Tera!
Kate says
I am excited to make these caramel apples! Just a quick question...do you use corn syrup AND lemon juice? Or do you use corn syrup AND lemon juice?
Thanks!!
Kate says
Sorry...I meant to say AND & OR....
Chris Scheuer says
Haha! I knew you meant that Kate 🙂 I do use both. They don't change the flavor but I've had so many issues with crystallization in the past and this is a double remedy to prevent that!
Kate says
Great! Thank you so much!!
Madison says
How long ahead of time can you make these? Sorry if I missed this answer in the post.
Chris Scheuer says
Hi Madison, I've made them up to a day in advance with good results.
Kristina says
When do you add the butter?
Chris Scheuer says
Hi Kirstina, it's in step 5. Enjoy!
Doreen says
I look forward to trying your recipes, they all look great.!!
Chris Scheuer says
Thanks so much, Doreen! Enjoy!
Beverley Press says
oh it couldn't be any more delicious than this...Happy Holidays xoxo
Chris Scheuer says
Thanks, Beverley, so happy you enjoyed them!
Jennifer @ Seasons and Suppers says
Yikes! That must have been some scary moments for you to see your stove on fire! Glad everyone is safe and it was confined to just the stove. Now about these apples. Fabulous!! I'm all for the real deal caramel for the apples. Perfect 🙂
Paula says
Our caramel apple were delicious Chris! Thanks so much. Loved seeing you two.
Sandra Garth says
While I was intrigued by this wonderful recipe, I was also amazed at how quickly your grands have grown. I remember you talking about them when they were very young. Time flies when you're having fun!
Liz says
Nothing can rival caramel from scratch! Your apples are picture perfect! I need to treat myself and make a batch while apple season is at its peak!!
Kirsten says
I skip the whole dipping part and put some caramel in a bowl and eat it with apple slices 🙂
Tricia @ Saving Room for Dessert says
Oh my how scary Chris - glad you are all okay. Our son is a fireman and know they will enjoy these treats. Thanks for all the great tips on preventing crystallization. Great recipe - and I especially love that you had plenty of help 🙂
Susan says
That's so scary about your stove, Chris! I'm happy that you and Scott are both okay and that there wasn't extensive damage. Great idea to make caramel apples for the fire department 🙂 They look so good!!
angiesrecipes says
Perfectly shiny and smooth! An excellent job, Chris.