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Make homemade Caramel Apples with crisp apples, buttery homemade caramel, and all your favorite toppings. I’ll walk you through preparing the apples, making the caramel, and dipping and decorating them at home.
Looks make Truly Amazing Caramel Apples
Growing up in Park City, Utah, we would always beg to stop at Rocky Mountain Chocolate Factory for caramel apples, and now making my own homemade caramel apples brings back that same excitement but has turned into a fun family tradition and tastes even better!
It’s fun to add toppings too, like the “apple pie” version from the store, with white chocolate and cinnamon, or add crushed cookies, candy, or nuts.
Pro Tip: You could make the caramel days or even weeks in advance and pour it onto a cookie sheet to cool. When you’re ready to make your apples, scoop the caramel back into a big pot and gently rewarm it until it’s soft enough for dipping.
Don’t miss my other apple recipes, like Baked Apples, Fresh Apple Cake, Apple Crisp, Apple Coffee Cake, Caramel Apple Dip, Apple Pie, and Canned Applesauce.
How to make Caramel Apples
Prep the Apples: Remove the stems, rinse the apples under very hot water for a few seconds, and scrub dry with a paper towel to help remove the wax. If possible, refrigerate the apples several hours or days ahead so they are well chilled before dipping.
Make the Caramel: Add butter, sugar, and light corn syrup to a large, heavy-bottom saucepan over medium heat. Stir until the mixture begins to boil, about 5 to 10 minutes. Gradually add the evaporated milk a little at a time, stirring constantly and maintaining a boil. Continue stirring constantly until the caramel reaches 235 to 240°F (about 20 to 30 minutes). Remove from the heat and stir in vanilla. Pour into a heatproof bowl for dipping, preferably smaller than the saucepan so the apples can submerge. Let the caramel cool to about 200°F.
Dip and Decorate: Dry the apples thoroughly with paper towels and insert craft sticks. Line a baking sheet with parchment paper and put any toppings on plates or in shallow bowls. When the caramel has cooled to about 200°F, hold each apple by its stick, dip, and gently swirl to coat all sides. Lift it out and let excess caramel drip off, using a spoon to lightly remove extra caramel around the bottom so it doesn’t pool. Set on the prepared pan then refrigerate to help the caramel set faster. Add crushed candies or cookies while the caramel is still hot, before setting the apple on the pan. For a chocolate coating or drizzle, wait until the caramel has set in the refrigerator first. See the recipe card notes for topping ideas. Repeat with the remaining apples and refrigerate the dipped caramel apples for up to two weeks.
How to make Caramel Apples
Equipment
Ingredients
Caramel:
- 1/2 cup salted butter, (1 stick)
- 2 cups granulated sugar
- 1 cup light corn syrup
- 14 oz can evaporated milk, , warmed*
- 1 teaspoon vanilla extract
Apples:
- 10-12 small/medium Granny Smith apples
- 10-12 craft sticks
- parchment paper
Additional Topping Ideas – see notes.
Instructions
- Prep Apples: Remove apple stems, rinse the apples under very hot water for a few seconds, then scrub dry with a paper towel to help remove the wax around the apple. If possible, place the apples in the refrigerator for several hours or days in advance so they are well chilled before dipping.10-12 small/medium Granny Smith apples
- Make Caramel: Add butter, sugar, and karo syrup to a large heavy-bottom saucepan over medium heat. Stir over medium heat until mixture begins to boil, (about 5-10 minutes). Gradually add the evaporated milk, a little at a time, stirring constantly, making sure it maintains a boil. (I suggest warming the milk slightly ahead of time, otherwise you need to add it in extra, extra slowly, maintaining a boil).½ cup salted butter, 2 cups granulated sugar, 1 cup light corn syrup, 14 oz can evaporated milk
- Attach a candy thermometer and constantly until it reaches 235 to 240 degrees F. (about 20-30 minutes). Remove from heat and stir in vanilla. Pour into a heat-proof bowl for dipping. I like to use a smaller bowl than the saucepan, so that my apples will submerge in the caramel when dipping. Attach your candy thermometer and set caramel aside to cool down to 200 degrees while you grab your apples.1 teaspoon vanilla extract
- Dry Apples thoroughly with paper towels and insert craft sticks. Line a baking sheet with parchment paper. Add any toppings, if using to plates or shallow bowls.10-12 craft sticks, parchment paper
- Dip: Once the caramel has cooled to about 200 degrees, it's time to dip the apples! Holding an apple by the stick, dip it into the caramel, gently swirling it around to coat all sides. Lift up and let any excess caramel drip off. I use a spoon to lightly spoon away excess around the bottom of the apple, so it doesn't pool when I set it down. Then set on a parchment lined pan. (I like to stick my pan in the fridge so the caramel sets up faster)
- Toppings: If coating in crushed candies or cookies, do so when the caramel is hot, then set on parchment lined pan. If dipping in melted chocolate or drizzling with chocolate, wait until the caramel has set up in the fridge, first. See Notes, for topping ideas.
- Repeat with remaining apples. Store dipped apples in the refrigerator for up to two weeks.
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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I originally shared this recipe October 2013. Updated October 2020 and October 2023 and September 2026.
Other recipes call for heavy cream but I see you use evaporated. Will this change the creaminess of the caramel?
Does this call for sweetened condensed milk? It says 14 oz can of evaporated milk but evaporated milk comes in a 12 oz can and sweetened condensed milk comes in a 14 oz can.
Caramel didn’t set and get chewy like we like. It was soft on there. But had a nice flavor which is why I gave 4 stars.
Hi Leslie, next time cook it a little longer and it will set up more!
Can the caramel be made in advance and reheated when you are ready to do apples?
Yes, I would just slightly undercook it, so that it cooks perfectly when reheated.
Honestly, this sounds super easy, especially if using the store bought caramel candies. That definitely takes out any hard work involving the homemade caramel dip. Lol. I’m really happy I have found this recipe, can’t wait 2 try it out, I might even spice it up by using a couple different added candy toppings to the caramel outside. Sounds so yummy.‼️.Thanks 4 such a simple way 2 make a really fun and awesome treat 4 everyone..
👍👌🤗‼️
My caramel was too thick and hard to bite through. Not sure what I should do differently next time as the flavor was so delicious!
Next time cook the caramel for less time :-).
I had problems with my apples oozing juice from where the stick is inserted. What do you suggest for that. My caramel was good, my chocolate was good, my candy dip was good, but all oozed juice near the stick and ruined the caramel, the choc and the candy.
Can this caramel recipe be doubled or even tripled? Thanks.
I wouldn’t recommend doubling this recipe.
I used popsicle sticks instead of the straw-like sticks!
I love these from Rocky Mountain Chocolate Factory but we recently moved so I decided to try to make my own! Great, easy recipe!