Fall’s crisp, sweet, tart, tangy, sugary, crunchy, and flavorful bounty of apples are in season!
No matter what apple type you prefer, get ready to wrap those sweet or tart apples inside an envelope of creamy, rich, caramel.
It’s time to dip, coat, and create delicious and easy homemade caramel apples.
In this episode of In The Kitchen With Dana, we will transform apples into sweet treats that are FALL perfect!
Every recipe I share with you is simple to recreate, because what fun would hard-to-make be?
All that you need is a little time (about 30 minutes) and minimal ingredients
With minimal ingredients and a tested and true recipe, you will love these easy homemade caramel apples.
Easy Homemade Caramel Apples
The caramel I am about to share with you, I’ve shared before.
It’s really my signature caramel and super easy to make.
Here’s my hot tip, if you know what Xanthan Gum is and have it in your pantry, it can help you if you make this wrong.
Let’s just say, I know from experience, lol!
But, if you follow the directions, you should NOT need it!
My softer caramel does set up and coat the apple, but it will never be HARD, just soft, which is yummy!
I’ve made these so many times that I can tell you, these are amazing.
What these easy homemade caramel apples are not, is that waxy caramel you buy in the store.
Caramel Apples What the Best ‘Stick’
Straight up, you can buy lollipop sticks.
If you are just serving them to your family you can use spoons.
Here’s my word of caution, I am not a pick up the caramel apple and bite into it.
This is what the spoon method works.
Instead, I insert the spoons into the apple and I slice into my apple.
If I were to bite into the apple I’d be worried I would hit the spoon on my teeth.
But, I will say this, the spoon really serves well as a way to hold and cut the apple.
Plus, it is solid when you are dragging it through the caramel to cover it!
Alternatively, you could purchase these ‘tree branch’ sticks.
These can be reused if you are not handing then out.
They are plastic.
Oh, I love them, as they are perfect for marshmallows as well as broomsticks, etc.
Last, there is one more option I love.
It’s Rhinestone Bling on a stick so those apples can sparkle!
What apples Do I Use with easy homemade caramel apples?
Sorry, but I don’t have a favorite.
Do note, that a Granny Smith against sweet caramel is awfully tasty, but this is all your personal preference.
In fact, while I love Gala apples, I also love Grannysmith, it just depends on the day.
If I am making these for take-aways or friends, I mix the batch and mark them ‘green apple’, ‘red apple’ this way they can choose.
I firmly believe you can’t go wrong with any apple under that caramel (well you can but .. basic red or granny smith stay in that zone and things are fine!).
Tips For Easy Homemade Caramel Apples
Since I explained you can use Xanthan Gum (just a tiny bit) to thicken if, for some reason, you did not have success I’ll add more tips.
Wash and dry the apple.
I wash my apples with warm water and I massage them (that just sounds weird) with a paper towel to make sure the wax is all off and won’t mess with the caramel.
My apples are refrigerated before I dip.
Last, but not least, the magic pot, my cauldron.
The 360 4 Quart Stockpot that heats evenly so I never and I mean never worry about burning or scorching.
Therefore, my caramel turns out perfect every time, as you can see.
Recipe + How-To
- 6-8 Apples (medium-sized ) washed, rubbed (to rid wax), and dried.
- 1/2 C of Salted refrigerated butter.
- 1 C of Brown Sugar lightly packed
- 14 oz can of Condensed Milk
- 1/4 C of Whole Milk (don't cheat the recipe here use WHOLE Milk)
- Teaspoon of Vanilla
- Sticks for Apples or teaspoons
- Silicone Mat for the tray.
- Stirring Spoon
- Before starting caramel, prep your apples with sticks on a silicone matted tray.
- Prepare all ingredients so they are ready to enter the pot.
- Add butter, sugar, condensed milk, and milk.
- Cook on medium heat and allow the butter to thoroughly melt.
- Once melted, increase heat to medium-high and bring to a light boil.
- Light Boil for 5 minutes.
- You want the melted mixed ingredients to be blended.
- Stir just a bit to make sure nothing is sticking and burning. (medium-low heat)
- The color will start more yellow and turn more golden.
- The caramel will pull from the sides are you are mixing it and become thicker.
- IF you are temping this, you will want 245° F do not let go beyond this as it will change the consistency of your caramel and the pliability.
- Once it sets for about a minute it will also thicken.
- Remove from heat and add in vanilla.
- Allow cooling to thicken a bit before starting on apples.
- Once thickened, dip the apple in the mixture and turn it so that all sides are covered.
- Allow the apple to drip, back into the caramel (I invert mine did you see the video?)
- Repeat this for all of the apples.
- If you want, you could repeat the process again to coat further, however, I find one coat is fine!
- Allow apples to set up for about an hour and if you are not using them store them in an airtight container in the refrigerator, always!
Tip: Before dipping the apples, once you've put the stick, spoon, etc in. REFRIGERATE them for 1/2 hour before dipping! Or just use cold apples.
Use sticks, or spoons, or even lollipop sticks, whatever works best for you.
Invert the apple to drip in your hand once dipped, it is much better that way to allow the caramel to really coat.