EASY CARAMEL APPLES RECIPE

If you’re looking for a simple treat to try making, this easy caramel apples recipe is a great option.

WHAT MAKES THIS RECIPE RELIABLE

• Caramel Bits — Using Kraft Caramel Bits makes this recipe easy. They melt up perfectly smooth on low heat and don’t burn, and you don’t have to unwrap little caramels.
• Vanilla — A quick splash of vanilla makes these taste like they came out of a specialty candy store.
• Wax paper — Using buttered wax paper makes the caramels apples easy to lift out of pan (no sticking!)
• Chilling — Chilling apples creates a perfect shiny caramel shell — plus, they set quicker in the fridge.

WHAT TO KNOW BEFORE YOU START

• Use firm, tart apples. Firm apples help them to better accept a stick, if desired. Granny Smith are the best and their tartness offsets the sweetness of the caramel.
• DRY apples thoroughly. If there is any moisture left on the apple it will cause the caramel to slide off.
• Don’t skip the 15-20 minutes at room temp. If the apples are cold, the caramel will seize when poured over them.

I was shocked how easy these turned out to make and how closely they resemble the ones sold at fair stands. You can have some cooling on wax paper before thirty minutes are up, making them a great project for entertaining or for getting kids involved in fall festivities.

If you’ve been reluctant to try making your own because you thought they were time consuming, give these a try. Trust me, it’s SO easy.

Not to mention, you’ll save tons of money making your own.

• about 3 ingredients + a pan
• easy, no-fail recipe
• cheaper than store-bought
• perfect for entertaining.

I am a fan of Kraft Caramel Bits, found in the baking aisle near chocolate chips—they are easier to find in the Fall but are increasingly found all year. One 11 oz. package is needed.

You could also use about 35-40 individually wrapped Kraft caramels in place of the caramel bits.

• 3/4 teaspoon vanilla extract

Use pure vanilla if possible. It is much better than imitation vanilla.

• 2 tablespoons water

This keeps the caramel from seizing. It’s the perfect amount to keep the caramel from being too thick but not so thin that it will run off the apple.

• 6 Granny Smith apples or another tart apple

I prefer Granny Smith apples but Honeycrisp would be good if you’re looking for something a little sweeter. Avoid using Red Delicious apples as their mealy texture doesn’t fare well with a caramel coating and their waxy skins tend to reject caramel.

supplies: craft sticks (wooden ones from a craft store are perfect, Dollar Tree has 100-packs (usually) in the fall) or Popsicle-type sticks for dipping

HOW TO MAKE CARAMEL APPLES

Melt the caramel: Add the caramel and vanilla to a saucepan over low heat and stir constantly until completely melted and smooth, about 3-5 minutes after beginning to melt.

STEP 1: PREP THE APPLES

While the caramel is melting, wash and dry apples and insert sticks into tops. Set aside.

STEP 2: DIP

When the caramel is ready, dip apples (this works best if you have a smaller (2-3 quart) saucepan, the deeper the caramel, the easier it will be to coat apples). Turn apples to coat.

If the caramel becomes too thick, reduce the heat and stir until more workable. Repeat as needed.

NOTE: Do not use a wide and shallow pan. You will not be able to tilt apples to coat sides.

Also, don’t worry about the caramel being too hot. It is much easier to dip apples when the caramel is hot and willy.

Once it starts to thicken, it becomes more of a struggle. Keep your eye on the caramel though.

Burnt caramel has an awful bitter taste. If it burns, start over.

Perfect for a party, your kids, or just because.

STEP 2: MELT THE CARAMEL

In a small saucepan, add the caramels, vanilla extract and water. Place over LOW heat.

Stir constantly with a wooden spoon or silicone spatula which is easier, until melted. This takes about 5-7 minutes.

The caramel should be smooth and glossy. Remove from heat.

The caramel should be thick enough to coat the back of a spoon. If your caramels are too thin, such as if you heated them on higher than low heat, they will slide off your apples.

If this happens, heat them longer.

STEP 3: DIP THE APPLES

One at a time, holding them by the craft stick, dip apples into melted caramels and swirl around in pan to coat. If necessary, swirl caramels around pan off the burner so apples are able to dip in all parts of pan.

Coat all but a half-inch border on top of apples. Turn apple, allowing excess to drip off, so caramel doesn’t pool on bottom of apples.

Set aside on sheet pan lined with wax paper. Repeat with remaining apples.

STEP 4: SET ON WAX PAPER

Line a stiff board or sheet pan with waxed paper and butter lightly. Place caramel-covered apples on waxed paper and allow to sit until caramel is no longer shiny and has become chewy, about 15-20 minutes.

For quicker setting time, refrigerate apples.

HELPFUL TIPS

• Remove the stem by twisting it off, or use a paring knife to remove. Insert craft stick in middle of apple where stem used to be about two inches deep. Give stick a slight twist to make sure it’s secure. If it comes out, start over.
• Use a silicone spatula to stir the caramels, as it is MUCH easier than a spoon.
• Caramels should be cooked on LOW HEAT only, stirring constantly. Caramel that has been over-heated can be more difficult to work with.
• Dip each apple quickly but thoroughly, because you’ll have more success coating all of the apples if you work fast.
• The size of the pan you use makes a bigger difference than you’d think. If it’s too wide and shallow, it can make dipping more difficult because it’s not deep enough to easily tilt the apple to get it evenly covered on the sides. I’d go with a smaller, 2-3 quart size, so the caramel is more deeply pooled. Then it’s easy to give the pan a slight tilt and give the apple a little spin to get it coated.
• Keep the heat low and stir constantly. Whenever you make caramel, always watch the pot closely. When it starts to melt, it takes three to five minutes to become ready. Do not walk away from it or turn up the heat to speed things along, as there is no way to remove the burnt flavor from the caramel once it’s been overcooked.
• Once it has melted, get to work, as the caramel is best to work with while it is hot. It will become hard to work with once it cools, so be sure to dip all the apples you need before the caramel gets too stiff. If the caramel starts to get too stiff in the middle of dipping the apples, lower the heat and mix for a few seconds to help it become softer again.
• Add toppings to your caramel apples while the caramel is still sticky. Right after dipping your apple, roll it in chopped peanuts, mini chocolate chips, sprinkles, or graham cracker crumbs while the caramel is still tacky.
• If you want to make white chocolate caramel apples, follow the same instructions but just drizzle melted white chocolate over the set caramel and sprinkle with flaky sea salt while it’s still wet.

If the caramel seems to be sliding off of the apples, make sure they’re very dry and not too cold, so take them out of the fridge and let them warm to room temperature before dipping. If the caramel is too thick, return the pan to low heat and add 0.5 teaspoon of warm water at a time, stirring, until it is the consistency you’d like.

Add more apples and dip them. If the caramel has cooled and hardened, return to very low heat until it’s melted and stirring easily.

• If you can’t add toppings after dipping because the caramel has hardened and lost its tackiness, drizzle over some melted chocolate and add toppings, allowing it to harden.
• Scaling up? We’ve doubled this recipe and found that it took about the same amount of time to melt two bags of caramels, with more stirring. We were able to coat twelve apples with two 11-oz. bags.
• If you’re using unwrapped caramels and scaling up this recipe, use a candy thermometer to be sure you’re taking them off the heat at the right stage. Remove them from the heat when they hit the soft ball stage, 235 to 240°F.
• Leave the pot in the sink and fill with very hot water while it’s still warm, to help prevent hardened caramel from becoming cement-like.

SERVING IDEAS

Caramel apples are delicious on their own, but consider jazzing them up with toppings. Try any of these suggestions or get creative:

• Chocolate-Dipped Caramel Apples: Once the apples are firmed up a bit, dip the bottom third into melted semisweet chocolate and let dry on a rack or parchment-lined baking sheet. Keep in a refrigerator until ready to serve. Or, once the apples have been dipped and the caramel has hardened, drizzle with melted dark or white chocolate in a zig-zag pattern, then allow to harden (about 10 minutes) before serving.
• Chocolate Chip Caramel Apples: Coat with mini chocolate chips while the caramel is still tacky.
• Salted Peanut-Caramel Apples: Coat with finely chopped salted peanuts while the caramel is still tacky for a salty-sweet treat.
• Caramel Apple Slices: Skip the sticks. Slice apples, serve with extra warm caramel for dipping.
• Caramel Apple S’mores: Coat with crushed graham cracker crumbs and chocolate chips while the caramel is still tacky for a campfire-inspired caramel apple that kids love.
• Salt-and-Chocolate Drizzled Caramel Apples: Drizzle with melted white chocolate and sprinkle with flakey sea salt before chocolate has set.

Looking for more Caramel Apple recipe variations? Mix in 1/4 tsp. of cinnamon and a teeny dash of nutmeg to the melting caramel for a spiced caramel apple.

They’re delicious anytime of year, but they’re my absolute favorite in the month of October.

WHAT YOU MIGHT WANT TO HAVE ON HAND

• Candy sticks: Any popsicle stick will do, including wooden craft sticks. You can find colored popsicle sticks if you’re making these as part of a party favor or if they’ll be enjoyed by littler munchers.
• Candy thermometer: Not necessary for this recipe but good to have if you make a lot of candy or caramels.
• Kraft Caramel Bits

I use an 11-oz. bag of caramel bits in my recipe, which saves time and makes for an easier process. If all you can find are the old standby 14-oz. bags of caramels, the kind that are individually wrapped but come in one giant unwrapped bag, feel free to use those instead of the caramel bits.

Use the same amount of water and vanilla as written in my recipe.

• Kraft Caramel Bits — The 11-oz. bag is the right size for this recipe. If your grocery store is out, this is a reliable backup order.
• Wooden craft sticks — Standard popsicle sticks work. Colored sticks are a fun option for parties or making these with kids.
• Candy thermometer — Not needed for this recipe, but genuinely useful if you make caramel or candy in any other context.

STORAGE AND MAKE-AHEAD NOTES

Properly stored caramel apples will keep for about a week in the fridge. Wrap each one individually in a piece of cellophane or plastic wrap and place them into a large ziplock bag for storage.

As long as the apples and caramel are sealed, they should be good for about a week in the fridge. After that time, the apples will likely begin to get less crisp and the caramel will attract moisture from the apple, making them more sticky than solid.

Can caramel apples be made ahead of time?

Yes, caramel apples are perfect for make-ahead treats. In fact, I’d much rather make them ahead of time than have to make them in a mad, panicked, everything-needs-to-be-done-right-now rush.

Prepare the caramel apples up to 24 hours ahead of time.

Can caramel apples be stored at room temperature?

Once your apples hit their 2 hours at room temperature, you’ll need to place them into the fridge. Past that point, the apples will begin to “sweat” and the caramel will become less solid and more sticky.

For parties, don’t leave the apples out all afternoon. Take them out of the fridge just before you’re ready to serve them.

Can caramel apples be frozen?

While you can freeze caramel apples, I don’t recommend it. When thawed, the apples will be less than appetizingly mushy and the caramel will separate from the apples.

Not a pretty sight.

FREQUENTLY ASKED QUESTIONS

WHY IS MY CARAMEL SLIDING OFF THE APPLE?

Be sure you’re using low heat, and not adding too much water as this is likely the culprit.

MY CARAMEL WON’T STICK!

First of all make sure that your apples have been patted dry after washing. Then, make sure that the apples have had a chance to warm up to room temperature for at least 15 minutes.

Caramel needs a completely dry and room-temperature surface in order to adhere. Even the smallest film of moisture, or coldness will cause the caramel to slide right off.

Also, too much moisture will result in runnier caramel which won’t adhere either. Lastly, be sure not to over-heat the caramel.

The thinner the caramel, the more likely it will slide off.

CAN I USE ANY APPLE VARIETY?

You can technically use any kind of apple. However, the best apples to use are on the firmer side, since they are being candied.

My number one choice is Granny Smith for their firmness and their tartness, which compliments the sweet of the caramel and vice versa. Honeycrisp and Fuji apples are also good choices, as is the Pink Lady apple.

I would avoid the softer apples such as McIntosh which become mushy very quickly. Red Delicious apples are not the best because of the mealy texture of the fruit and the waxy skin which makes it harder for the caramel to adhere.

MY CARAMEL IS TOO THICK.

WHAT DO I DO?

Simply warm them back up on LOW, stirring in about 1/2 tsp. of WARM water at a time until you get the right consistency, as too much water means the caramel won’t stick. You are looking for a consistency that coats a spoon and drips off slowly and evenly.

Be sure not to add in cold water since it will cause the caramel to seize.

DO I HAVE TO USE KRAFT CARAMEL BITS SPECIFICALLY?

Individually wrapped caramels, like the kind from Kraft, are the most fail-proof but can take a long time to unwrap. Store-brand caramel bits are ok, but can be hit-or-miss.

I would avoid caramel sauce, the kind that comes in a jar, since they are much higher in moisture and won’t set up correctly, like caramel dip for apples.

HOW MANY APPLES DOES ONE BAG OF CARAMEL BITS MAKE?

One 11-oz. bag will coat six apples. If you would like to double the recipe, simply use two bags, doubling the water and vanilla.

This will coat twelve apples.

CAN I ADD TOPPINGS AFTER DIPPING?

You must add toppings immediately because the caramel is still warm and tacky so that they can stick. After dipping, roll, sprinkle or press in toppings and then place on a sheet of waxed paper.

It will not be easy to add toppings once the apples are set and refrigerated. There must be some sort of medium, such as melted chocolate, to adhere them.