Easy Caramel Apples Recipe
Caramel apples are such a fun treat for Fall. This homemade caramel apple recipe is so easy with only 3 ingredients for the caramel dip. Choose your favorite toppings for a truly delicious and beautiful Fall dessert.
Ingredients
For the Caramel Apples:
- 10 apples, or use 8-10 apples depending on size
- 10 skewers for apples
- 22 oz caramels, unwrapped*, from two 11 oz bags
- 4 Tbsp heavy whipping cream
- Pinch of salt
Optional Toppings:
- Chopped pecans
- Sprinkles
- Mini M&M’s
- Shredded coconut
- Crushed Oreo cookies
- Melted chocolate for drizzling
- Crushed pretzels
- Chopped peanuts
Instructions
- If using store-bought apples, you should remove the wax coating first. Dip apples in hot water for a few seconds then rub them with a towel to remove wax. Dry the Apples really well. Remove stems and Insert Sticks into the top of the apples. Tip: refrigerating apples will help the caramel set faster while you prep toppings and melt caramel.
- Line a baking sheet with parchment paper or a silicone liner. Prepare toppings so they are ready to use.
- Heat caramel, cream and a pinch of salt over a double boiler or microwave for a few minutes stirring every 30 seconds until caramel is melted and smooth.
- Roll apples in caramel, dipping apples sideways to coat almost to the top. We like to leave a little bit of Apple showing on top so you can see what kind of Apple you’re picking. Allow excess to drip back into the bowl. Scrape off the bottom of the Apple against the side of the bowl so you don’t get too much caramel pooling at the bottom
- If you see a lot of air bubbles in your caramel start to form or if it gets too thick, then rewarm it slightly. If caramel so too runny, let it cool slightly before using.
- Immediately after dipping in caramel, roll apples into your toppings or leave them plain if desired. Refrigerate at least 15 minutes or until caramel is set before drizzling with melted chocolate and enjoying.
Notes
*Best Caramels: Kraft or Werther’s Chewy Caramels work well
*Make-Ahead: Store cooled apples in an airtight container or individually in plastic wrap in the refrigerator for up to a week.
Tips for Making Great Caramel Apples
- Remove Wax on store-bought apples by dipping in hot water for a few seconds.
- Thoroughly dry the apples.
- Skewer the apples and refrigerate before dipping so the caramel sets faster.
- Prepare toppings ahead so you can quickly coat before the caramel sets.
- To prevent caramel pooling at the bottom, dip, let the excess drip back, then scrape off the extra caramel on the edge of the bowl.
- Refrigerate 15 minutes to help the caramel harden before adding melted chocolate drizzle.
Nutrition Facts
Easy Caramel Apples Recipe
Amount per Serving
Calories
310
% Daily Value*
Fat
7
g
11
%
Saturated Fat
3
g
19
%
Polyunsaturated Fat
2
g
Monounsaturated Fat
1
g
Cholesterol
12
mg
4
%
Sodium
129
mg
6
%
Potassium
308
mg
9
%
Carbohydrates
65
g
22
%
Fiber
4
g
17
%
Sugar
52
g
58
%
Protein
3
g
6
%
Vitamin A
208
IU
4
%
Vitamin C
9
mg
11
%
Calcium
85
mg
9
%
Iron
1
mg
6
%
* Percent Daily Values are based on a 2000 calorie diet.
