I love caramel apples! There is something about caramel apples that just screams fall to me. I love the contrast of the sweet chewy caramel with the crisp tart apple. YUM!
One of the problems I've had in the past with making caramel apples is that the caramel slides off the apples. Today I'm going to share with you my secret tips for perfect caramel apples!
Be sure to read to the end of the post for the BEST caramel apple recipe!
Update: Check out my quick new video making caramel apples.
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Tip # 1- Remove wax from your apples.
If you use store bought apples, they will come with a waxy coating. You can remove it by dipping in boiling water for just a minute or soak them in very hot water for 5-10 minutes. Dry apples completely before dipping.
Even better, use apples from a farmers market, or right off an apple tree. There will be no wax to remove and you can skip this step entirely.
Tip #2 - Have your apples at room temperature
before dipping them into the caramel. Some people recommend using cold apples, while others say to keep them at room temperature. I have had better experience with apples at room temperature.
Tip # 3 - Place the dipped apples on parchment paper.
Once dipped, place the apples on parchment paper. It's amazing - the caramel just comes right off of it the paper. I have used wax paper before and that was a nightmare.
I've also just placed them on a greased pan, which is ok. But go for the parchment paper! You don't want to lose any of that yummy caramel!
Tip #4 - Cool the dipped apples in the fridge
If you place the parchment paper on a baking sheet before beginning, then you can easily slide the apples in the fridge once they've been dipped. This will help set the caramel and prevent the caramel from sliding off as well.
Tip #5 - Cool the caramel to 190 degrees before dipping apples
If you dip the apples as soon as the caramel is made, it will slide right off. Waiting until the caramel has cooled to about 190 degrees is ideal. The caramel will be the right temperature to set up properly on the apple.
I like to try one apple and see if the caramel is setting up. If the caramel is sliding off soon after being dipped, then the caramel is still too hot - let it cool longer.
A candy thermometer is a must for caramel apples. This is the one I have.
Tip #6 - Use the best homemade caramel apple recipe
I got the recipe from a friend who is known for making and sharing the best caramel apples this time of year. She adds drizzled chocolate and her favorite toppings.
To me the best part is she uses real homemade caramel. That buttery caramel is my favorite part. I don't need all those fancy toppings. Just give me the caramel and the apple.
Scroll to the bottom of the post for this easy recipe.
Helpful Tools and Supplies Needed for Caramel Apples
- Candy thermometer
- popsicle sticksor lollipop sticks
- parchment paper
- thick bottomed pot that will cook evenly
- Clear candy apple boxes- a great option if you're gifting the apples!
If you have some leftover caramel place it in a greased pan. Cut and wrap and you have some caramel candies.
This is such a versatile recipe. In fact, this is the recipe I use at Christmas time to make caramels. See my Christmas Caramels. You can also use it to dip the big pretzels sticks.
If you cook it less{so it's a little softer}, you can make caramel popcorn with it.
Why does my caramel have bubbles?
This question recently was asked by one of my readers, so I decided to update the post to address the issue. I have had occasional bubbles, in fact you can see a couple in the picture. Here's what I found out about why the caramel can get bubbles, and how to prevent them.
1. Apples can release gasses that can cause bubbles.
To prevent this it is recommended to either soak the apples in very hot water for 10-15 minutes. Or dip them into boiling water for 1 minute. You will want to do this beforehand, so that your apples won't be hot when dipping. These methods will also help remove wax from store bought apples. Wax will also cause the caramel to slip off the apple.
2. Turn the apple slowly when dipping.
This is hard to do! Because we want to get all the apples dipped before the caramel gets too firm, right? Here's another tip I learned - If you keep a larger pan on the stove filled with boiling water, you can set your caramel pan in it to soften up the caramel a bit if needed.
3. Don't stir too vigorously
I find that stirring the caramel is necessary to prevent the caramel from scorching on the bottom of the pan. However, if stirred too vigorously, then you get a lot of air bubbles in the caramel. Using a wooden spoon to stir instead of a whisk can lessen the amount of air bubbles you get from stirring.
Don't they look yummy? Do you have any tips for perfect homemade caramel apples? Please share!
What are the best apples for caramel apples?
A nice tart apple is ideal for making caramel apples. Tart granny smith apples are the go-to variety. Their flavor pairs perfectly with the sweet caramel. Other options include Braeburn, McIntosh, Jonathon, Pink Lady, Cortland and Empire apples. Whatever variety you choose, be sure to use fresh apples.
How long do caramel apples last?
Not very long at our house :) But seriously, caramel apples will last two weeks if stored properly.
How do you store a caramel apple?
For best quality, caramel apples should be kept in the refrigerator. This will prolong the freshness of the apple. It will also slow oxidation and the growth of bacteria (which may have entered the apple with the insertion of the stick).
Remove the apple from the fridge about 45 minutes before eating to allow caramel to soften.
More Caramel Recipes:
- Easy Caramel Dip Recipe
- Caramel Chocolate Pretzel Bites
- Homemade Christmas Caramels
- Soft and Chewy Caramel Popcorn
More Apple Recipes:
- 3 Ingredient Apple Crisp
- Dried Apples
- Applesauce Muffins
