Homemade Caramel Apples can be a tricky endeavor, so I devised a shortcut version that uses melted store-bought caramels and a few simple tricks to ensure the caramel stays chewy without slipping off the apple. Best of all, you only need three ingredients plus your favorite toppings for this iconic fall dessert!
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Nothing says “Hello, fall!” quite like a caramel apple. Refreshing fruit + sticky caramel + endless toppings = a guaranteed dessert win in my book. And now it’s faster than ever to whip up a DIY version of these homemade gourmet caramel apples.
The setup on this one couldn’t be simpler: Melt down store-bought caramels with a splash of heavy cream then dunk your apple-of-choice and coat it with a range of toppings, from chopped nuts and dried fruit to sprinkles and chocolate drizzle.
Love all things caramel? Don’t miss my go-to Homemade Caramel Corn and Caramel-Stuffed Chocolate Chip Cookies.
Why This Recipe Is the Best
- It requires just three simple base ingredients.
- You don’t need to be an expert baker or spend hours in the kitchen to create these gourmet sweets.
- It’s completely customizable. Personalize your caramel apples with an array of toppings, from crushed cookies, mini M&Ms, chopped nuts, toasted coconut and more.
- It’s the perfect edible gift. These make delightful gifts for friends, family, teachers and coworkers.
- Apples: Opt for fresh, crisp apples like Granny Smith, Gala or Honeycrisp. If you prefer a sweeter flavor, Fuji or Pink Lady apples work great, too.
- Caramels: Any store-bought soft caramels will work in this recipe, however my preferred brand is Werther’s Original Soft Caramels.
- Heavy cream: The cream helps to thin the mixture and makes it easier to dip. Milk works, too!
See the recipe card for full information on ingredients and quantities.
This is where you can get creative!
- Chopped nuts: Walnuts, pecans, almonds or peanuts add a delightful crunch.
- Dried fruit: Raisins, cranberries, apricots or chopped dried pineapple can provide chewy and fruity notes.
- Chocolate drizzle: Melted chocolate (milk, dark or white) transforms these into a truly gourmet treat.
- Sprinkles: Colorful sprinkles, whether themed for holidays or just for fun, bring a playful element.
- Crushed Oreos: Crushed Oreos (or your favorite cookies) offer a unique texture and flavor.
- Toffee bits: Crushed toffee or heath bar bits create a delightful toffee crunch.
- Coconut flakes: Toasted coconut flakes provide a tropical twist.
- Mini marshmallows: For a s’mores-inspired treat, add mini marshmallows and a drizzle of chocolate.
- Crushed pretzels: Salty pretzel pieces paired with sweet caramel create a satisfying sweet-and-salty flavor.
- Mini M&M’s: Colorful mini M&M’s bring a burst of chocolate and fun to your caramel apple.
- Chopped candy bars: Snickers, Reese’s Cups or your favorite candy bar, chopped finely, can provide a delightful twist.
Don’t fear this sweet treat! I’m sharing my simple recipe and tips for the easiest-ever caramel apples. Ready to get your dunk on? Grab your favorite apples and read on for this quick, easy and totally customizable recipe!
- Prepare your apples. Wash and dry your apples thoroughly to ensure the caramel adheres properly. Insert wooden sticks or lollipop sticks into the top of each apple, leaving enough to hold onto. Line a baking sheet with wax paper.
- Melt the caramels. Unwrap the caramels then place them in a medium saucepan set over medium-low heat. Add the heavy cream and cook the caramels, stirring occasionally, until they melt and the mixture is a smooth consistency. Reduce the heat to low.
- Dip and add toppings. Dip each of the apples into the caramel mixture, shaking off any excess and scraping any caramel off the bottoms of the apples. Roll the caramel-coated apples in your chosen toppings while the caramel is still warm and sticky. Place them on the lined baking sheet.
- Set and enjoy. Refrigerate the apples for 15 minutes or until the caramel has firmed up. Serve them immediately or store them in the fridge until ready to serve.
Kelly’s Note: Wondering how to achieve that perfect chocolate drizzle? First, you’ll want the caramel to be completely cooled and fully set. Then, add melted chocolate to a sealable bag, snip off the tip and pipe it across.
A few words of wisdom when it comes to perfecting fall’s most festive fruit-filled dessert:
- Remove Wax: This is the method I like to use to remove the waxy coating from apples: Boil 6 cups water with 1 tablespoon white vinegar. Quickly dip the apples in the boiling mixture for 5 seconds then thoroughly dry them. The caramel will stick in an instant!
- Dry Apples Thoroughly: It’s important that the apples are thoroughly dried prior to plunging them into the hot caramel. Any trace of moisture on the apples will cause the caramel to slip and slide right off.
- Tiny Toppings: The smaller, more finely chopped your toppings, the better shot you have at them staying in place as the caramel cools.
- Work Quickly: Roll the caramel-coated apples in your choice of toppings immediately after dipping them in the caramel to ensure the toppings stick.
- Let the Caramel Harden Before Adding Chocolate: If you’re opting for a second layer of deliciousness in the form of melted chocolate, always allow the first layer of caramel to cool completely before plunging your apple into a hot bath of chocolate.
- Trim Excess Caramel for a Perfect Finish: Trim any caramel that pools around the bottom with kitchen shears AFTER the caramel has fully cooled to achieve an Instagram-worthy treat.
How to Individually Wrap Caramel Apples for Gift Giving
Individually wrapped caramel apples make fantastic gifts or party favors. Follow these steps to ensure they stay fresh and presentable:
Here’s what you’ll need:
- Cellophane wrap or clear plastic treat bags
- Twist ties or decorative ribbons
- Gift tags or labels (optional)
Steps:
- Cool completely. Make sure the caramel and any chocolate drizzle have cooled completely and set on the apples before wrapping them. This will prevent the wrap from sticking to the toppings.
- Place each apple in a treat bag. Gather the bag around the caramel apple, leaving the stick exposed at the top.
- Seal the bag. Twist the plastic bag tightly just above the apple to secure it. You can use twist ties or decorative ribbons to fasten the twist in place. Make sure it’s snug to prevent air from entering.
- Add a gift tag (optional).
- Store in the fridge until you’re ready to give them as gifts. Refrigeration helps prolong their shelf life and ensures they remain safe to eat.
- Refrigerate. Caramel apples are best stored in the refrigerator. Place them on a tray or plate and cover them with plastic wrap or aluminum foil. This will help prevent the caramel from getting too sticky and the toppings from becoming soggy. Remove them a few hours before snacking so the caramel can soften.
- They’ll stay fresh in the refrigerator for up to 1 week.
Frequently Asked Questions
My #1 tip for ensuring the caramel sticks to your apples: Thoroughly dry the apples before dipping them. Even a hint of moisture on the apples can lead to the caramel slipping and sliding right off.
Caramel apples can be made up to 1 week in advance. Store them in an airtight container or wrap each one individually in plastic wrap, and keep them in the refrigerator.
Caramel can slide off apples if they’re not thoroughly dried, the caramel is overheated or if you rush the cooling process after dipping. To avoid this, ensure the apples are dry, follow caramel melting instructions carefully and allow the caramel-coated apples to cool completely before serving.
Any type of apple will work, but it’s best to choose a tart or mild apple to contrast the sweetness of the caramel. Good options are Granny Smith, Fuji, Gala and Honeycrisp.
Candy apples feature a firm candy shell crafted from a mixture of sugar and corn syrup, whereas caramel apples are coated with a smooth layer of caramel.
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Ingredients
- 8 Granny Smith apples (or any other variety)
- 4 (4.51-oz.) bags soft caramels (See Kelly’s Note)
- 3 Tablespoons heavy cream
- Assorted toppings, such as chopped nuts, sprinkles or melted chocolate for drizzling
Equipment:
- 8 lollipop sticks or popsicle sticks
Instructions
- Wash and thoroughly dry the apples then press a lollipop stick firmly into the top of each apple. Line a baking sheet with wax paper.
- Unwrap the caramels then place them in a medium saucepan set over medium-low heat. Add the heavy cream and cook the caramels, stirring occasionally, until they melt and the mixture is a smooth consistency. Reduce the heat to low.
- Dip each of the apples into the caramel mixture, shaking off any excess and scraping any caramel off the bottoms of the apples. Roll the apples in your preferred toppings then place them on the lined baking sheet. Refrigerate the apples for 15 minutes or until the caramel has firmed up. Serve the apples immediately or store them in the fridge until ready to serve.
Kelly’s Notes
- Any store-bought soft caramels will work in this recipe, however my preferred brand is Werther’s Original Soft Caramels.
- This is the method I like to use to remove the waxy coating from apples: Boil 6 cups water with 1 tablespoon white vinegar. Quickly dip the apples in the boiling mixture for 5 seconds then thoroughly dry them. The caramel will stick in an instant!
- It’s important that the apples are thoroughly dried prior to plunging them into the hot caramel. Any trace of moisture on the apples will cause the caramel to slip and slide right off.
- The smaller, more finely chopped your toppings, the better shot you have at them staying in place as the caramel cools.
- Roll the caramel-coated apples in your choice of toppings immediately after dipping them in the caramel to ensure the toppings stick.
- If you’re opting for a second layer of deliciousness in the form of melted chocolate, always allow the first layer of caramel to cool completely before plunging your apple into a hot bath of chocolate.
- Trim any caramel that pools around the bottom with kitchen shears AFTER the caramel has fully cooled to achieve an Instagram-worthy treat.
- Caramel apples can be made up to 1 week in advance. Store them in an airtight container or wrap each one individually in plastic wrap, and keep them in the refrigerator.
- ★ Did you make this recipe? Don’t forget to give it a star rating below!
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Recipe by Kelly Senyei of Just a Taste. Please do not reprint this recipe without my permission. If you'd like to feature this recipe on your site, please rewrite the method of preparation and link to this post as the original source.
Hello, about to make these, I was just wanting to know if I make these the day beforehand. Will the apples go brown on the inside? Thank you
Hi, Samantha!If the apples remain whole then they will be perfect for days! If the apples are sliced and exposed to the air before adding the caramel coating then they’ll start browning. Let me know how they turn out once you make them!
Would like to make these but want to make only 4.
Also, I will be using Kraft caramels.
Should I cut all ingredients down by half?
That should work!
Am I boiling this until a certain temperature with a candy thermometer? Or just heating the caramel?
Hi Larissa! You’ll just want to heat the caramel until melted and the mixture is a smooth consistency. :)
Hello Kelly,
I am planning to make the caramel apples for the first time. I am wondering if I can use condense milk because that is how I make the caramel for turtle cake once a year. Also, I would say that the condense milk is heavier than the heavy cream.
Do you think the condense milk will work okay?
Hi there! I haven’t tried this recipe with condensed milk so I’m not sure how it’d adhere to the apples.
Can I quarter the apples or cut into rings and candy them so they are smaller bites?
Hi Laure! I haven’t tried that so I can’t say with certainty what the results would be, but I think it *should* work!
The carmel seems runny, and thin. Is this right or did I do something wrong?
It shouldn’t be runny. What brand of soft caramels did you use?
Question: To dip the bottom of the caramel covered apple in melted chocolate, do I have to fully cool & refrigerate the apples with caramel on them then redip in hot chocolate? Thanks!
Yes, allow the first layer of caramel to cool completely before plunging your apple into a hot bath of chocolate. :)
I have 30oz of caramels how much cream should I use. Thank you
Hi Freda! I’d recommend ~5.5 Tablespoons of heavy cream.
Going to try this week for my grands. Ty
I hope everyone enjoys the recipe, Diane!
going to do this as a station at a children’s Halloween party
Can’t wait to read the results, Pat!
Can I please have the candy apple recipe and the Carmel apple to plz
Hi Karen! Here’s the link to my Easy Homemade Candy Apples recipe: https://www.justataste.com/candy-apples/ The caramel apple recipe is listed above. Enjoy! :)
Just tried it. I think the cream may have burnt because there were black specks throughout.
Hi Cia – It sounds like the caramel may have been overheated. Try using a lower temperature next time and don’t forget to stir occasionally :)
How much heavy cream do I put!
Hi Andrea – As noted in the recipe above, you’ll need 3 tablespoons of heavy cream. :)
Can i make these a day beforehand?
Sure!
I tried last night for our Halloween party, great and easy recipe! But I think we did something wrong because the caramel was more on the paper than the apple and Everytime We put the toppings on most of the caramel came off and the topping so I’m not sure what we did wrong there but we still ate them and still delicious!
Hi China! Is it humid where you are? Also, it’s important that the apples are washed and then thoroughly dried prior to plunging them into the hot caramel. Any trace of moisture on the apples will cause the caramel to slip and slide right off. Hope this helps!