Name: Caramel Apples
Prep time: 20 min
Cook time: 30 min
Total time: 1 h 50 min
Ingredients: 8 large Granny Smith apples; 2 cups packed dark brown sugar; 1 (14-ounce) can sweetened condensed milk; 1 cup light corn syrup; 1 cup salted butter; 2 teaspoons vanilla extract; Optional toppings: chopped nuts, mini chocolate chips, crushed cookies, or sprinkles

Jump to Recipe·Print Recipe

Granny Smith apples coated in glossy brown sugar caramel with wooden sticks

Caramel apples are whole apples coated in homemade caramel, with a crisp, tart center beneath that sweet, chewy coating. This recipe makes eight using Granny Smith apples, dark brown sugar, sweetened condensed milk, light corn syrup, salted butter, and vanilla. The key is cooking the caramel to 248°F and dipping apples with completely dry skins.

Set aside 20 minutes for prep, about 25-30 minutes for cooking, and about an hour for the coating to firm up. They're a lovely fall treat on their own or part of a spread from my Fall Apple Recipes collection. If you'd rather set out sliced apples and a bowl for dipping, try Caramel Apple Dip.

Ingredients You'll Need

Granny Smith apples and dark brown sugar give these caramel apples their tart-and-sweet balance; the full amounts are in the recipe below.

Granny Smith apples: Large apples with completely dry skins before dipping.
Dark brown sugar: Pack it when measuring.
Sweetened condensed milk: Use the sweetened canned milk called for here.
Light corn syrup: Part of the tested caramel mixture.
Salted butter: Keep the salted butter specified in the recipe.
Vanilla extract: Stir it in after removing the pan from the heat.
Optional toppings: Chopped nuts, mini chocolate chips, crushed cookies, or sprinkles.

Ingredient Notes and Substitutions

Honeycrisp, Pink Lady, or Fuji apples can replace Granny Smith, and light brown sugar can replace dark brown sugar for a milder molasses flavor. This recipe uses a cooked coating made for dipping whole apples; my Homemade Salted Caramel Sauce is a separate recipe, not a tested substitute here.

Apples, dark brown sugar, sweetened condensed milk, corn syrup, salted butter, and vanilla for caramel apples

Tools That Make It Easier

A candy thermometer and a heavy-bottomed saucepan are the essentials for getting the caramel to the right temperature while stirring it evenly.

8 wooden candy apple sticks
Candy thermometer
Heavy-bottomed saucepan
Baking sheet
Parchment paper
Shallow topping bowls
Large pot
Slotted spoon
Paper towels
Heatproof stirring spatula
Measuring cups and spoons

How to Make Caramel Apples

Prepare the apples first, cook the caramel to 248°F, then dip, drain, and let the coating set. Have the lined baking sheet and topping bowls ready before the caramel comes off the heat.

Step 1: Prepare the apples. Line a baking sheet with parchment and lightly grease it; put toppings in shallow bowls. Briefly lower each apple into boiling water with a slotted spoon for a few seconds to loosen wax, rub dry with paper towels, cool completely, then remove the stems and insert the sticks firmly. The skins must be completely dry.

Prepare the apples for homemade caramel apples

Step 2: Start the caramel. Combine the brown sugar, sweetened condensed milk, corn syrup, and salted butter in a heavy-bottomed saucepan with plenty of room for bubbling. Heat over medium heat, stirring continuously as the butter melts and the mixture comes to a boil.

Start the caramel for homemade caramel apples

Step 3: Cook to 248°F. Keep the thermometer tip submerged in the caramel without touching the pan bottom, and continuously scrape the bottom and corners while cooking. Aim for 248°F, about 25-30 minutes total cooking time, adjusting the heat to prevent scorching; the temperature determines doneness.

Brown sugar caramel boiling in a copper saucepan with an orange TempPro thermometer reading 248°F and a yellow silicone spatula.

Step 4: Stir in the vanilla. Remove the pan from the heat and carefully stir in the vanilla. Keep clear of the mixture, which may bubble as the vanilla goes in.

Stir in the vanilla for homemade caramel apples

Step 5: Dip and drain. Hold each apple by its stick, lower it into the caramel, and rotate to coat, carefully tilting the pan if necessary. Lift it to let excess drip back into the pan, then gently scrape heavy buildup from the bottom against the rim, keeping your hands clear of the hot caramel.

Dip and drain for homemade caramel apples

Step 6: Add toppings and let set. Add toppings while the coating is tacky, then set each apple on the prepared sheet. Leave the apples undisturbed for about 1 hour, until firm enough to handle; for mini chocolate chips, let the caramel cool slightly before adding them so they hold their shape.

Add toppings and let set for homemade caramel apples

Tips for a Coating That Stays Put

Start with wax loosened, apples cooled completely, and skins thoroughly dry; those prep details matter when the caramel meets the apple.

Avoid a heavy base: Let excess caramel drip back into the pan and scrape heavy buildup from the apple's bottom before setting it down.
Prevent scorching: Keep stirring and scraping the pan's bottom and corners, and adjust the heat instead of rushing the cook.
Trust the thermometer: Stop at the tested 248°F endpoint rather than cooking for an arbitrary extra few minutes.

Homemade caramel apples on a parchment-lined baking sheet viewed from above

Topping Ideas

Chopped pecans, peanuts, mini chocolate chips, Heath toffee bits, crushed cookies, and sprinkles give you plenty of ways to finish the apples. Set toppings out before cooking, and remember to let the coating cool slightly before adding mini chips. Plain caramel apples are just as welcome on the tray.

Keeping Caramel Apples Fresh

Once the coating has set, cover the apples individually or place them in an airtight container and refrigerate for up to 1 week. Let them stand briefly at room temperature before serving so the caramel softens slightly, and cut into wedges only just before serving.

Caramel-coated green apples with glossy sides and wooden sticks

What to Serve with Caramel Apples

Serve caramel apples whole or in freshly cut wedges with warm apple cider, coffee, or hot chocolate. For a fall gathering, Red Hots Apple Cider makes a fitting warm-drink pairing; Caramel Corn and Butter Toffee Pretzels can round out a sweet snack table.

Red Hots Apple Cider

Caramel Corn

Butter Toffee Pretzels

Finished homemade caramel apples ready to serve

Get More Recipes Like This

Join my email list for weeknight dinners, holiday favorites, and more recipes from my kitchen. You can also get My 5 Chef Secrets for useful cooking tips.

Tell Me How It Turned Out

Did you keep your caramel apples plain or add a favorite topping? Leave a comment below and, if you made the recipe, an honest rating and review to help other readers.

More Recipes You Might Like

Try Caramel Apple Crisp for a baked apple dessert or Mexican Vanilla Caramels for another homemade candy project.

Caramel Apple Crisp

Mexican Vanilla Caramels

Classic Apple Pie

Caramel Apples Recipe

Caramel Apples

Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

These caramel apples wrap tart Granny Smith apples in rich homemade brown sugar caramel. Add your favorite toppings for a sweet, chewy treat with a crisp center.

Author: Jennifer
Prep Time: 20 minutes
Cook Time: 30 minutes
Total Time: 1 hour 50 minutes
Yield: 8 caramel apples 1x

Ingredients

Units Scale

8 large Granny Smith apples
2 cups packed dark brown sugar
1 (14-ounce) can sweetened condensed milk
1 cup light corn syrup
1 cup salted butter
2 teaspoons vanilla extract
Optional toppings: chopped nuts, mini chocolate chips, crushed cookies, or sprinkles

Cook Mode Prevent your screen from going dark

Instructions

Cover a baking sheet with parchment paper and lightly grease the surface. Place any toppings in shallow bowls.
Bring a large pot of water to a boil. Using a slotted spoon, briefly lower each apple into the water for a few seconds to help loosen the wax coating. Rub dry with paper towels and let cool completely.
Remove the stems and push a wooden stick firmly into the stem end of each apple. Make sure the skins are completely dry before coating.
Combine the brown sugar, condensed milk, corn syrup, and butter in a heavy-bottomed saucepan, leaving plenty of room for the mixture to bubble.
Heat over medium heat, stirring continuously until the butter melts and the ingredients are evenly combined. Continue stirring as the mixture comes to a boil.
Attach a candy thermometer with its tip submerged in the caramel but clear of the pan bottom. Cook, scraping the bottom and corners continuously, until the caramel reaches 248°F, approximately 25-30 minutes total. Adjust the heat as needed to prevent scorching; use the temperature rather than the clock to determine doneness.
Take the pan off the heat and carefully stir in the vanilla. The caramel may bubble when the vanilla is added.
Holding an apple by its stick, lower it into the caramel and rotate to coat. Tilt the pan carefully if needed, keeping your hands clear of the hot caramel.
Lift the apple and let excess caramel drip into the pan. Gently scrape any heavy buildup from the bottom against the pan's rim.
Add toppings while the coating is still tacky, then place the apple on the prepared baking sheet. Repeat with the remaining apples.
Leave undisturbed for about 1 hour, or until the caramel is firm enough to handle.

Notes

Cooling Time: About 1 hour.

Equipment: 8 wooden candy apple sticks, candy thermometer, heavy-bottomed saucepan, and baking sheet.

Substitutions: Honeycrisp, Pink Lady, or Fuji apples can replace Granny Smith. Light brown sugar works in place of dark brown sugar for a milder molasses flavor.

Toppings: Roll freshly dipped apples in chopped pecans, mini chocolate chips, peanuts, Heath toffee bits, or crushed cookies. Let the caramel cool slightly before adding mini chocolate chips so they hold their shape.

Serving Suggestions and Pairings: Serve whole or cut into wedges just before serving. Pair with warm apple cider, coffee, or hot chocolate.

Storage: Once set, cover individually or place in an airtight container and refrigerate for up to 1 week. Let stand briefly at room temperature before serving so the caramel softens slightly.