How to Make Caramel Apples

Name: Homemade Caramel Apples Recipe
Prep time: 30 min
Cook time: 25 min
Total time: 75 min
Ingredients: 10 medium Granny Smith apples; 2 tablespoons table salt; 1/2 cup apple cider vinegar; 10 wooden apple sticks or thick skewers; Candy thermometer; Softened butter for brushing the pot; 2 cups packed light brown sugar; 1 14 oz. can sweetened condensed milk; 3/4 cup dark corn syrup; 16 tablespoons (2 sticks) unsalted butter, (cubed); 1/4 teaspoon table salt; 1 tablespoon vanilla extract

Discover how to make perfect homemade caramel apples from scratch with easy-to-follow step-by-step photos, instructions, and expert tips for guaranteed success. Not only is this the best-tasting recipe, it actually works every time! With guidance for caramel that sticks beautifully, coating the entire apple in toppings, preventing crystallization, and creative topping ideas, these apples are simple to make but steal the show every time.

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up close of a caramel apple dipped in caramel with a bow tied around the stick

Why you’ll love These Caramel Apples

Best flavor ever: My friends call these “the best tasting caramel apples ever!” Using dark corn syrup and the perfect butter-to-brown sugar ratio creates a deep, buttery, caramel with a pinch of salt that’s impossible to resist.
Chewy, dreamy caramel: Made with brown sugar, sweetened condensed milk, and more butter than most recipes, giving it a rich, creamy texture.
Caramel that sticks: The lower water content in sweetened condensed milk helps the caramel cling to the apples instead of sliding off.
Fun to customize: LOTS of topping ideas from nuts and toffee to sprinkles, candy, and cookie crumbs..
Make-ahead convenience: Apples can be prepped in advance and caramelized when ready, saving time for parties.

Caramel Apples on a display stand showing the variety of ways to decorate with toppings

Caramel Apples Recipe Ingredients

Let’s take a closer look at what you need to make this recipe (measurements in the printable recipe card at the bottom of the post):

Wooden apple sticks or thick skewers: Create sturdy handles for dipping and serving. I use these from Amazon.
Table salt: For the soaking solution to remove wax and dirt from the apple skin.
Apple cider vinegar, combined with salt and water, helps clean and prep the apples for better caramel adhesion.
Silicone baking mat: Ideal for lining your baking sheet (better than parchment or wax paper), preventing sticking, and making cleanup easy.
Candy thermometer: You MUST use a candy thermometer for this recipe; otherwise, the caramel can burn or end up too runny and slip off— it’s the only way to cook it to the perfect temperature and achieve the ideal chewy, glossy coating. This is the one I use from Amazon.

Best Apples for Caramel Apples

Granny Smith apples are ideal for caramel apples due to their firm, crisp, and tart texture, which effectively balances the caramel’s sweetness and resists becoming mushy during dipping. I’ve tried other apples, like Honeycrisp, but didn’t like them nearly as much.

top view of caramel apple recipe ingredients: Granny smith apples, brown sugar, sweetened condensed milk, butter, vanilla, apple sticks, and candy thermometer

Caramel apple caramel

Brown sugar: The base for the rich, chewy caramel and deep molasses flavor.
Sweetened condensed milk: Creates a rich, creamy caramel with a smooth texture and deep, sweet flavor that clings perfectly to the apples. It sticks better than heavy cream because it’s thicker and more viscous, with less water content, allowing the caramel to adhere to the apple’s surface and set into a firm, chewy coating instead of sliding off.
Dark corn syrup: Keeps the caramel smooth and glossy, and prevents sugar crystallization. Please use dark corn syrup because it has a richer, more complex flavor than light, as it contains molasses, which adds deeper caramel notes and a subtle, slightly smoky sweetness.
Unsalted butter: Provides richness and smooth texture to the caramel. Use unsalted or salted and skip the salt in the recipe.
Salt: Enhances the caramel flavor and balances the sweetness
Vanilla extract: Use pure vanilla extract rather than imitation for the richest, most aromatic flavor that enhances the caramel without tasting artificial.

Caramel Apple Toppings

The possibilities are endless, but popular toppings include:

•Chopped nuts (pecans, peanuts, walnuts, or almonds)
•Mini round candies (mini M&Ms, Reese’s, Skittles)
•Crushed cookies (Oreos, graham crackers, or shortbread)
•Crushed candy bars (Snickers, Butterfinger, Reese’s)
•Sprinkles (colorful or holiday-themed)
•Edible glitter or sanding sugar for a festive touch
•Toffee bits
•Shredded coconut
•Mini chocolate chips
•Mini marshmallows
•Drizzled chocolate (milk, dark, or white – use candy melts for white)
•Cinnamon sugar
•Crushed pretzels

up close of caramel apple recipe decorated with sprinkles

How to MAke Caramel Apples

Let’s take a closer look at how to make this recipe with step-by-step photos (full recipe in the printable recipe card at the bottom of the post):

Step 1: Remove the Wax Coating. Add the salt and vinegar to a very large bowl. Add enough hot water to dissolve the salt and cover the apples. Soak the apples for 20-30 minutes, then use a kitchen cloth to vigorously rub the skin under running warm water to remove the wax coating.

showing how to make caramel apples by soaking in water with vinegar and salt, then scrubbing with a kitchen towel to remove the wax coating

Step 2: Add Sticks. Wipe the apples dry, remove all stems, then insert apple sticks into the stems about ¾ through the apple to create a handle. Refrigerate until ready to use. (Chilled apples help the caramel stick better. The apples can be stored for days at this point until ready to coat.)

showing how to make caramel apples by sticking a an apple stick into the center core of the apple

Step 3: Combine Caramel Ingredients. Brush the sides of the pot with softened butter (helps prevent crystallization). Melt the brown sugar, sweetened condensed milk, dark corn syrup, butter, and salt in the pan over medium-high heat, stirring constantly with a wooden spoon.

showing how to make caramel apples by adding the caramel apple caramel ingredients to the pot: brown sugar, butter, sweetened condensed milk, corn syrup

Step 4: Cook Caramel. Once the butter has melted, reduce the heat to medium and attach a candy thermometer, ensuring it’s not touching the bottom of the pan. Continue to cook over medium heat, stirring often (make sure to get under the thermometer), until the candy thermometer reads 245°F. Remove from the heat, and stir in the vanilla.

a collage showing how to make caramel apples by melting the caramel ingredients together, bringing to a boil, then cooking until it reaches 145 degrees F

Step 5:Dip Apples. Working quickly, tip the pan as needed so that the caramel collects on one side. Holding an apple by the stick, dip it in the caramel and rotate 360° to coat all sides, then pull the apple straight up and swirl gently vertically to allow the caramel to drip off. Immediately transfer to the prepared baking sheet or coat in toppings.

showing how to make caramel apples by dipping the apples in the caramel to coat

How to decorate caramel apples

Step 6: Add Toppings. The caramel will set very quickly, so immediately roll the caramel-dipped apples in toppings like cookie crumbs or sprinkles.
Tip! I like to hold the apples over an empty bowl, sprinkle the top with the toppings because it sets the quickest, then proceed to roll in the toppings. After the caramel has set, you can drizzle it with melted chocolate if desired.

showing how to make caramel apples by decorating with sprinkles by rolling in a bowl of sprinkles

Step 7: Cool. Transfer the apples to the prepared baking sheet to cool and allow the caramel to firm up.

showing how to make caramel apples by cooling on a baking sheet lined with a silicone baking mat

Or cool propped up. Alternatively, I like to prop the apples up in a glass, stick side down, to allow the caramel on the bottom of the apple to set and prevent excess caramel foot, then transfer to the silicone mat. You can see in the pics that I did this with some apples and not with all of them.

showing how to make caramel apples by cooling in a glass to prevent the puddle effect

showing how to make caramel apples by lining on a cutting board and adding a ribbon bow after they are cooled.

TIPS for Making Caramel Apples

Here’s how to guarantee flawless, glossy caramel apples every time — from preventing caramel from sliding off to keeping that irresistible chewy texture, these pro tips will make your apples look (and taste!) bakery-perfect:

Line with a silicone mat: A silicone baking mat is your best friend here — it keeps the apples from sticking, much better than parchment or wax paper.
Remove every trace of wax: Be vigorous when rubbing under warm water; even a thin wax film will make the caramel slip right off.
Chill before dipping: Cold apples help the caramel set quickly and evenly, creating that signature smooth, glossy finish.
Butter the pan walls: Coating the pan’s sides with butter prevents sugar crystals from forming and ruining your caramel texture.
Use a candy thermometer: Precision matters! Hitting exactly 245°F gives the caramel that perfect chewy consistency — not runny, not hard.
Dip and swirl vertically: Lift and swirl the apple straight up to minimize excess dripping and achieve that clean, even coating.
Work quickly with toppings: Caramel sets in seconds — sprinkle toppings over the top first, then roll quickly before it firms.
Prevent caramel puddles: Prop the apples upright in glasses while cooling so the caramel sets evenly without pooling at the base.
Reheat gently as needed: Keep the caramel around 190°F while dipping; if it thickens, rewarm it slowly over low heat to restore the perfect coating consistency.

caramel apples recipe with thick caramel coating the apples lined a a parchment paper lined cutting board

How to decorate caramel apples

Once you master the base recipe, mix it up with these irresistible caramel apple variations — from classic and elegant to fun and festive, there’s a flavor combo for every craving and occasion:

Salted Caramel Apple: Keep it timeless with buttery, chewy caramel, but increase the salt in the recipe, or sprinkle each caramel apple with sea salt.
Candy Bar Crunch: Press crushed Snickers, Butterfingers, or Reese’s into the warm caramel for a chewy, crunchy twist.
Festive Sprinkle Apples: Perfect for parties or gifts — cover in colorful sprinkles, crushed candies, or edible glitter. You can even add some fun eyes for Halloween (these are the ones pictured).
Chocolate-Drizzled Caramel Apples: Once the caramel sets, drizzle with melted milk, dark, or white chocolate.
Turtle Apples: Roll in chopped pecans, let set, then drizzle with both chocolate and caramel for a decadent turtle candy-inspired treat.
S’mores Caramel Apples: Roll in crushed graham crackers and mini marshmallows, then drizzle with melted chocolate.
Cookies & Cream Apples: Coat the caramel-dipped apples in crushed Oreos for a creamy, cookie-crunch combo.
Peanut Butter Lovers: Drizzle warm peanut butter over the caramel, then sprinkle with chopped roasted peanuts or mini Reese’s Pieces.
Cinnamon Sugar Delight: After dipping, roll the apples in a mix of cinnamon and sugar for a simple, nostalgic flavor.
Seasonal Twist: Add a pinch of cinnamon or pumpkin pie spice to the caramel for cozy fall flavor.

up close showing how to decorate caramel apples with crushed cookies (Oreos) and chocolate

How to serve Homemade Caramel Apples

Caramel apples are as fun to serve as they are to eat — perfect for parties, holidays, or gifting! Here’s how to enjoy and share:

How to eat: Hold the apple by the stick and bite directly into it for the classic experience, or slice the apple into wedges with a sharp knife for easier sharing, my preferred method.
Gift-Wrapping with Style: Once the caramel has fully set, wrap each apple in a cellophane bag and secure it tightly at the stick with a festive ribbon or twine. Add a small gift tag or flavor label (like “Turtle,” “S’mores,” or “Classic Salted”) for a professional, bakery-style finish.
Serving for Parties: Arrange caramel apples upright on a platter or wooden board lined with parchment paper or a silicone mat to prevent sticking. For easier eating, slice the apples into wedges just before serving, or place a knife and cutting board nearby.
Display Tip: If serving at an event, stand apples upright in decorative mugs or mason jars filled with sugar or beans, or foam blocks wrapped in festive paper.

showing how to serve a caramel apple by cutting into slices

HOW TO STORE caramel apples

Short-Term Storage: Store caramel apples unwrapped on parchment paper in the refrigerator for up to 3 days. Chilling prevents the caramel from softening or slipping, especially in humid environments.

Serving from the Fridge: Let the apples sit at room temperature for 20–30 minutes before serving for the best flavor and texture.

Caramel Apple FAQs

How do you get caramel to stick to apples?

To help caramel stick, wash and dry the apples thoroughly to remove any wax coating, then refrigerate them so they’re cold before dipping. The temperature contrast helps the caramel cling smoothly without sliding off.

Can you make caramel apples ahead of time?

Yes! Make caramel apples up to 2–3 days in advance. Store them unwrapped in the refrigerator on parchment paper until ready to serve, then bring to room temperature for about 15–30 minutes before eating.

Can you freeze caramel apples?

Freezing caramel apples isn’t recommended—the caramel can crack, and the apple becomes soft and watery once thawed. For longer storage, refrigerate instead.

What kind of caramel is best for caramel apples?

If using store-bought, use soft, chewy caramel that melts smoothly and firms up without becoming hard. Homemade caramel made with butter, brown sugar, and corn syrup creates a rich flavor, while store-bought caramel bits or wraps offer a quick, easy option.

Why does my caramel slide off my apples?

If caramel slides off, it’s often due to residual wax or moisture on the apples, or the caramel being too hot when dipping. Make sure apples are wax-free, well-dried, and slightly chilled, and let the caramel cool slightly before coating.

Can I use store-bought caramel for caramel apples?

Yes! Store-bought caramel bits or wraps work great for convenience but I promise my homemade caramel apples taste SO MUCH BETTER! If you’re in a hurry, you can melt store-bought caramel according to the package instructions and dip your clean, chilled apples. I recommend Lyza’s Sweets and Treats Caramel Block.

Looking for more Apple Recipes?

Apple Pie Recipe
Apple Cider Donuts
Caramel Apple Cheesecake
Apple Bread Pudding
Apple Dump Cake
Apple Crisp
Apple Dumplings
Apple Cookies
Individual Apple Pies

showing how to gift caramel apples wrapped in cellophane and a ribbon

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Total Time: 1 15

Prep Time: 30

Cook Time: 25

Soaking 20

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Ingredients

10 medium Granny Smith apples
2 tablespoons table salt
1/2 cup apple cider vinegar
10 wooden apple sticks or thick skewers

Caramel Sauce

Candy thermometer
Softened butter for brushing the pot
2 cups packed light brown sugar
1 14 oz. can sweetened condensed milk
3/4 cup dark corn syrup
16 tablespoons (2 sticks) unsalted butter, cubed
1/4 teaspoon table salt
1 tablespoon vanilla extract

Instructions

Soak the Apples: Add the salt and vinegar to a very large bowl, Dutch oven, or plugged clean sink (anything large enough to submerge all the apples in water). Add enough hot water to dissolve the salt and cover the apples. Add the apples and let them soak for 20-30 minutes. Meanwhile:
Prep Stations: Line a baking sheet with a nonstick silicone baking mat. (You may use greased parchment paper if you don’t have one, but a baking mat is preferred because it sticks less). Prep all the toppings by dividing them into separate bowls and placing them next to the caramel-dipping area.
Remove the Wax Coating: This step is crucial! Removing the wax coating from the apples entirely allows the caramel to stick instead of sliding off. Drain the apples, then use a kitchen cloth to vigorously rub the skin under running warm water to remove the wax coating.
Add Sticks: Wipe the apples dry, remove all stems, then insert apple sticks into the stems about ¾ through the apple core to create a handle. Refrigerate until ready to use. (Chilled apples help the caramel stick better. The apples can be stored for days at this point until ready to coat.)
Prepare Caramel Station: Set a glass of water next to the stove with a silicone pastry or basting brush and set aside. Brush the sides of a 4-quart or larger heavy-duty saucepan with softened butter (helps to prevent crystallization).
Combine Caramel Ingredients: Melt the brown sugar, sweetened condensed milk, dark corn syrup, butter, and salt in the pan over medium-high heat, stirring constantly with a wooden spoon.
Cook Caramel: Once the butter has melted, reduce the heat to medium and attach a candy thermometer, ensuring it’s not touching the bottom of the pan. Continue to cook over medium heat, stirring often (make sure to get under the thermometer), until the candy thermometer reads 245°F. While cooking, occasionally brush down the sides of the pan with a water-moistened pastry brush.
Add Vanilla and Cool: Once 245°F, remove from the heat and stir in the vanilla, taking care not to over-stir (to prevent bubbles). Allow the caramel to cool to 200–205°F. Meanwhile, wipe any condensation from the chilled apples.
Dip Apples: Working quickly, tip the pan as needed so that the caramel collects on one side. Holding an apple by the stick, dip it in the caramel and rotate 360° to coat all sides, then pull the apple straight up and swirl gently vertically to allow the caramel to drip off. Immediately transfer to the prepared baking sheet or coat in toppings:
Add Toppings: The caramel will set very quickly, so immediately roll the caramel-dipped apples in the toppings. I like to hold the apples over an empty bowl, sprinkle the top with the toppings because it sets the quickest, then roll them in the toppings. After the caramel has set, you can drizzle it with melted chocolate if desired.
Cool: Transfer the apples to the prepared baking sheet to cool and allow the caramel to firm up, about for 15 minutes; OR, I like to prop the apples up in a glass, stick side down (so the glass supports the stick, but the apple isn’t touching, see pics) to allow the caramel on the bottom of the apple to set and prevent the puddle effect.
Repeat and Reheat Caramel as Needed: Working quickly, repeat with the remaining apples. The caramel will thicken as it cools, so reheat periodically until it reaches about 190°F-200°F.