Ingredients

6-7 apples (such as Granny Smith or Honeycrisp), refrigerated until cold

1/2 cup (115 grams) water

1 ⅓ cups (255 grams) granulated sugar

1 teaspoon kosher salt

1 cup + 2 tablespoons (255 grams) heavy cream, cold

1 teaspoon vanilla

Melted chocolate (optional)

Reese’s Pieces, M&Ms, crushed Oreos, rainbow sprinkles, mini chocolate chips, or chopped nuts for toppings

Instructions

Prepare the apples: Line a baking sheet with parchment paper. Bring a large pot of water to a boil over high heat, making sure there’s enough water to fully submerge an apple. Remove the stems from the apples and insert a popsicle stick about three-quarters of the way into each apple. Once the water boils, turn off the heat. Submerge each apple for 15-20 seconds to remove wax, then place them on the parchment-lined sheet.

Dry and chill the apples: When the apples are just warm to the touch, thoroughly dry them with paper towels. Store in the fridge until ready to dip in caramel.

Make the caramel: In a medium heavy-duty saucepan, combine water, sugar, and salt over medium heat. Whisk frequently until the sugar dissolves completely and the mixture starts boiling, about 4 minutes.

Cook the caramel: Attach a candy thermometer to the pan without touching the bottom. Let the mixture simmer without stirring until it darkens to a deep brown and reaches 315°F (about 8-10 minutes).

Add cream and finish caramel: Carefully add the cold heavy cream; the mixture will bubble vigorously. Stir constantly with a silicone whisk until the caramel reaches 250°F (about 7-9 minutes). Remove from heat and stir in vanilla gently to avoid air bubbles. Transfer to a heat-resistant bowl and let cool until just warm (5-10 minutes).

Prepare toppings: While caramel cools, set out any toppings you want to use.

Dip the apples: Holding an apple by the stick, quickly dip it into the warm caramel, turning to coat evenly. Let excess caramel drip off and scrape the bottom against the bowl edge. Place back on the parchment paper. Repeat with all apples.

Add toppings: Immediately roll or sprinkle toppings over the freshly dipped apples before the caramel sets. For chocolate, wait 10 minutes for caramel to set, then dip or drizzle as desired.

Reheat caramel if needed: If caramel thickens during dipping, reheat in the microwave for about 10 seconds to soften.

Set and store: Allow the caramel apples to fully set. Wrap individually in plastic wrap and store in the fridge for up to 1 week. Bring to room temperature for about 10 minutes before serving.

Tips & Variations

Use firm, tart apples like Granny Smith or Honeycrisp for the best contrast with sweet caramel.

For smoother caramel, be careful not to stir after boiling starts to avoid crystallization.

Try different toppings like chopped nuts, crushed cookies, or colorful sprinkles for fun variety.

If you want extra flavor, add a pinch of cinnamon or sea salt to the caramel before cooling.

Keep apples cold until dipping to ensure caramel adheres well and sets properly.

Storage

Wrap caramel apples individually in plastic wrap and store in the refrigerator for up to one week. When ready to enjoy, let them sit at room temperature for about 10 minutes to soften slightly and bring out the flavors. Avoid storing at room temperature as the caramel may soften too much and become sticky.

FAQs

Can I use any type of apple for caramel apples?

While you can use many types, firm and tart apples like Granny Smith or Honeycrisp are best because their crispness and slight tartness balance the rich caramel flavor perfectly.

What should I do if the caramel hardens too much while dipping?

If the caramel thickens or hardens too much, reheat it gently in the microwave for about 10 seconds to soften it again, then continue dipping the apples.