With this fun and simple recipe, you’ll learn how to easily prepare beautiful caramel apples that look like they belong in a gourmet candy shoppe.
This fall I have been absolutely soaking up the flavors of the season. Did you try my Pumpkin Spice Sheet Cake recipe? Or my newest favorite Apple Cream Cheese Danish? I love the spiced drinks and delicious fruits that hit their stride in fall. Pears, peaches, and of course, apples! Caramel apples are something I enjoy making every October, but I have to admit I’ve never ventured past the ever popular store-bought caramel squares… until now!
In last 2 weeks I have experimented with many recipes and even had a few fails (think caramel dripping off the apples all over the counter). However, I am SO thrilled today to tell you that I have finally nailed down what I feel to be the PERFECT gourmet caramel apple recipe!
Don’t let the word “gourmet” intimidate you, this recipe is quite basic! The fun and fancy part comes in when you decide to dress up your caramel apples with white chocolate, cinnamon and sugar, salted nuts or chocolate. Really, the possibilities are endless. Dress them up even more in a quick wrap of cellophane and a ribbon, and you’ve got yourself a gourmet caramel apple, my dear!
Gourmet Caramel Apples, the easy way!
Equipment
- Popsicle sticks, ribbon, cellophane, paper cupcake liners
Ingredients
- 5-6 granny or honeycrisp smith apples
- 1/2 cup (one stick, 8 tablespoons) salted butter melted
- 1/2 cup brown sugar
- 1/2 cup granulated sugar
- 1/2 cup sweetened condensed milk
- 1/2 cup light corn syrup I use Karo
- 1/4 teaspoon salt
- 1/4 teaspoon vanilla extract
Optional toppings:
- White chocolate melted
- Roasted, salted nuts chopped
- Candy bars of your choice chopped
- Milk chocolate melted
- Cinnamon and sugar (sprinkle over white chocolate)
Instructions
- 1. Wash and chill apples well before dipping. This is the biggest secret to success! Fully chilled apples help the hot caramel set quickly so it doesn't drip off. 2. Prepare a baking sheet by lining it with parchment or wax paper. Set aside.3. In a large microwave safe bowl (I use glass), melt the butter.Add white and brown sugars, karo syrup, condensed milk, and salt. Stir well to combine.**NOTE: I like to take my chilled apples out of the refrigerator while the caramel is cooking. Chilled apples will have a layer condensation on them as they come out of the refrigerator, so be sure to dry them off well before dipping! Push a popsicle stick handle all the way into each apple.4. Return the bowl to the microwave and cook for exactly 6 minutes, 30 seconds. (For me, 6 minutes wasn't long enough, and 7 was too long. 6:30 creates a perfectly soft caramel to coat the apples. Do not stir the caramel while cooking, just leave it in the microwave the entire time).Once the timer goes off, very carefully remove the bowl (caramel will be boiling) and place onto a hot pad on your counter. 5. Add 1/4 teaspoon vanilla and stir to combine. 6. Working quickly, dip apples into hot caramel and then slowly rock up and down in the air for about 15 seconds before you place them on a baking sheet lined with parchment or wax paper. This will allow the caramel to start to evenly set before you place it on the sheet. 7. If you're dipping your apples in chopped nuts or candy, be sure to do this quickly, before the caramel dries. I like to hold and rotate the dipped apple in the air about 15 seconds to allow the caramel to slightly set, then roll into chopped nuts or candy pieces. 8. If you're decorating with white or milk chocolate, or white chocolate with cinnamon and sugar, you can wait until caramel is all set before adding these toppings.9. Once the apples are dipped and decorated, I like to place mine on a paper cupcake liner, and wrap in cellophane to make them extra pretty. If you won't be eating them that same day, store in the refrigerator and let them come back to room temperature before you slice into them. Refrigeration is not required but it does help keep the apple fresh. 10. If you want to double this recipe, I would highly suggest just making two separate batches. I find that a double batch in one hardens before you can get each apple dipped well. Its very simple just to whip up a second batch, after the first has been dipped! I would love to know if you try this recipe, please tag or message me @handmade.farmhouse on Instagram!
What makes the perfect caramel apple?
- A thick layer of caramel coating a tart apple. (Chilling the apples before dipping ensures this!)
- Caramel is shiny, not dull.
- Caramel adheres to the apple, even after slicing so you get a taste with each bite!
How can I take my caramel dipped apples to the next level?
- Add toppings like white chocolate with cinnamon and sugar, chopped, salted nuts, chocolate, crushed candy, or simply enjoy them as is, they are fantastic!
- Try setting your caramel apples on a pressed paper cupcake liner after they’re set. Then wrap with cellophane and tie with a ribbon! They’ll look so pretty and make a fun gift for someone you love.
If you like this recipe, you might also like:
- Six-minute sea salted caramels
- Favorite pumpkin spice sheet cake
- Apple Cream Cheese Danish
- Apple Blossom Mini Pies
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These belong in a magazine Emily!!! So gorgeous for fall and they look delicious. I want to make some as gifts 💛
THESE LOOK BEAUTIFUL EMILY! I’M EXCITED TO TRY THEM WITH SOME FRESH APPLES A NEIGHBOR JUST BROUGHT BACK FOR ME FROM A TRIP TO MICHIGAN! I’LL BE “RE-GIFTING” THEM TO HER AS PRETTY CARAMEL APPLES. *WINK*