Caramel apples are such a fun and delicious treat to make at home! Learn how to make homemade caramel apples with my step-by-step photo tutorial and best tips for success.

close up of homemade caramel apples

If you’ve only made caramel apples by melting down a bag of individual wrapped caramels, then this post is for you. Caramel apples made with homemade caramel candy are a million times better, and they’re actually quite easy. I’m sharing everything you need to know— from detailed instructions, lots of tips, and even some FAQs.

I love to make caramel apples with family and friends in the fall, as it’s such a classic combination of sweet and salty flavors, and everyone always has so much fun. Homemade caramel apples also make great gifts (we gave them away at our fall wedding many years ago!).

homemade caramel apples lined up

Table of Contents

ingredients for homemade caramel apples

Ingredients you’ll need

  • Apples: Any variety will work, but I like to use firm tart apples like Granny Smith, Pink Lady, and Gala.
  • Heavy cream, granulated sugar and butter: The base for the homemade caramel sauce.
  • Light corn syrup: Prevents the sugars from crystallizing and turning grainy, keeping the caramel smooth.
  • Vanilla extract and salt: For flavor.
  • Toppings as desired: Keep reading, I have some suggestions below.

Tools you’ll need: craft sticks or wooden skewers, a candy thermometer, a heavy bottom saucepan, and wax paper or parchment paper.

How to make caramel apples, step-by-step

  1. Prep apples. Wash apples thoroughly, remove stems, and insert craft sticks into the tops. Keep nearby, along with a sheet of wax/parchment paper, and make sure all toppings are ready.starting to make the caramel sauce and apples with craft sticks
  2. Start caramel sauce. Add cream, sugar, light corn syrup, and butter to a heavy-bottom saucepan and melt over medium heat. Bring mixture to a boil, then insert a candy thermometer.
  3. Cook caramel to 248°F. Stir caramel occasionally over medium heat until it reaches hard ball stage, or 248°F. The mixture will go from pale to golden as it cooks, and stirring helps the caramel cook evenly. Do not let it burn, turn down heat if needed.cooking caramel sauce for caramel apples
  4.  Stir in remaining ingredients. Immediately remove caramel from heat and whisk in 1 tablespoon heavy cream, vanilla extract, and salt. Whisk until smooth.
  5. Dip apples into caramel. The caramel will start setting up immediately, so you have to work quickly! Dip apples into the caramel, rolling them around until completely covered.caramel sauce ready for dipping apples and rolling in toppings
  6. Add toppings. If adding toppings, quickly roll caramel apple in the toppings until covered.
  7. Let cool. Place caramel apples on wax or parchment paper to set up completely. Let sit for about 30-60 minutes, or transfer to the fridge if you’d like them to set up sooner.
dipped caramel apples on a tray

Optional caramel apple toppings

Caramel apples are definitely tasty enough on their own, but adding toppings is even more fun and delicious! Here are a few ideas:

  • Chopped nuts
  • Chopped candy bars like Heath or Butterfinger
  • Mini M&Ms
  • Toasted coconut
  • Crushed cookies like Oreos or Biscoff
  • Sprinkles
plate with caramel apples

Tips for making homemade caramel apples

  • Plan ahead to work quickly! Candy making isn’t specifically hard, but you have to pay attention. Read this recipe completely and have all ingredients and supplies ready to go before starting. This way there are no surprises or slow-downs.
  • Use wax-free (not shiny) apples, or scrub apples before dipping. This ensures the caramel will stick easily. Look for wax-free apples in the organic section or at a farm stand. If you have wax-covered apples, soak them in a sink filled with 4 inches of water, 1 tablespoon lemon juice and 1 tablespoon baking soda, and scrub clean with a fresh sponge.
  • Yes, you really do need a candy thermometer! It’s the only way to ensure the caramel will set up properly, and it actually makes the process EASIER (no guessing!). Here’s the one I use (it’s programmable and beeps when you’ve reached the proper temperature).
  • If you are planning to add toppings, use two people if you can. One person to cover the apples with caramel, and one to roll in toppings, making it easier to finish the apples before the caramel is too hard for dipping.
  • If the caramel hardens before you’re done dipping, whisk it over low heat for a few minutes, adding a teaspoon or two of heavy cream to loosen it up if needed. The more cream you add, the softer the caramel will be so add it sparingly.
  • Keep caramel warm in a slow cooker. You can store prepared caramel in a slow cooker preheated to the low setting (do not put it in a cold slow cooker) until you are ready to dip apples. This is perfect if you plan to make caramel apples as a party activity. Stir it occasionally to make sure it stays smooth.
  • How to store caramel apples: The caramel apples are best the day they are made, but will keep at room temperature for several days.

FAQs

Can I substitute ___ for ____?

Most likely, no. Making caramel is basically chemistry at work and substitutions will not yield the same results. I have only tested the recipe as written.

Why is the caramel running off of the apples into a puddle?

If it’s too thin and immediately runs off the apple, the caramel likely was not cooked to the proper temperature of 248°F and hasn’t set up properly. However, if you have cooked the caramel properly and you still find it pools at the bottom of the apples, it could be that the caramel was too cool and thick. This causes too much to stick to your apples, and gravity will pull a lot off as it sets. See my tips above for keeping caramel soft and warm for dipping.

Why is the caramel hard and cracking?

The caramel was overcooked past 248°F, and is now in the “soft-crack” or “hard-crack” stage. More about candy stages here.

Why is the caramel full of bubbles?

The caramel was stirred too vigorously while it was cooking, incorporating air. Stir only as needed to prevent burning.

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Get the recipe

close up of homemade caramel apples
4.50 from 2 reviews

Homemade Caramel Apples

Servings: 6 caramel apples
Prep Time: 5 minutes
Cook Time: 20 minutes
Set Time: 30 minutes
Total Time: 55 minutes
Homemade caramel apples are an easy, fun, and delicious fall treat! For the most success, read full recipe post, tips, and FAQs before starting.
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Ingredients
 

  • 1 cup + 1 tablespoon (240 grams) heavy cream
  • 1 cup (200 grams) granulated sugar
  • 2 tablespoons (28 grams) unsalted butter
  • ¼ (78 grams) light corn syrup
  • ½ teaspoon salt
  • 1 teaspoon vanilla extract
  • 6 small-medium apples , washed thoroughly
  • 6 wooden skewers or craft sticks

Toppings (optional)

  • Chopped nuts
  • Chopped candy bars
  • Crushed Oreos
  • Mini M&Ms
  • Toasted coconut

Equipment

Deep fry thermometer
Candy/deep fry thermometer
saucepan with cover
Saucepan

Instructions
 

  • Insert craft sticks into the tops of the apples and keep them nearby. Lay out a sheet of parchment/wax paper out. Have toppings (if using) ready to go.
  • In a heavy bottomed saucepan, combine 1 cup of cream, sugar, butter and corn syrup over medium heat. Stir occasionally until melted and smooth and mixture begins to boil.
  • Insert a candy thermometer and let mixture cook to 248°F or "firm-ball" stage, while continuing to stir occasionally. Mixture will caramelize and turn golden brown as it cooks. Watch it carefully to make sure it doesn't burn.
  • As soon as it reaches 248°F, remove the pan from the heat and whisk in the 1 tablespoon cream, salt, and vanilla extract. Mixture will bubble violently at first. Stir until smooth.
  • Working quickly, immediately begin dipping the apples, letting the excess caramel drip back into the pan. Roll the apples in the toppings, if using. Set the dipped apples on the parchment or wax paper and let sit for 30-60 minutes.
  • The caramel apples will keep stored at room temperature for 2 days, but are best the day they are made.
Calories: 396kcal, Carbohydrates: 60g, Protein: 1g, Fat: 19g, Saturated Fat: 12g, Cholesterol: 64mg, Sodium: 212mg, Potassium: 224mg, Fiber: 4g, Sugar: 52g, Vitamin A: 798IU, Vitamin C: 9mg, Calcium: 37mg, Iron: 1mg
Cuisine: American
Course: Dessert
Author: Annalise Sandberg
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Have you tried this recipe?I’d love to hear about it! Leave a rating and review below, or take a photo and tag it on Instagram @completelydelicious with #completelydelicious.

Recipe was originally published October 2013.