Easy Caramel Apples

from 14 votes

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!

Caramel apples decorated with different toppings, including drizzled with milk chocolate, chopped walnuts, rainbow sprinkles and white chocolate.

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.

Ingredients

Granny Smith apples next to three bowls containing soft caramels, heavy cream, rainbow sprinkles and chopped pecans.
  • 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.

Topping Ideas

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.

How to Make Caramel Apples

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!

  1. 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.
Granny Smith apples with lollipop sticks on a wax paper-lined baking sheet.
  1. 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.
  2. 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. 
A Granny Smith apple being dipped into caramel sauce that's in a small pot.
  1. 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.

Tips for Success

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:

Steps:

  1. 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.
  2. Place each apple in a treat bag. Gather the bag around the caramel apple, leaving the stick exposed at the top.
  3. 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.
  4. Add a gift tag (optional). 
  5. 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.

How to Store

  • 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

How do you get caramel to stick to apples?

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.

How far in advance can caramel apples be made?

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.

Why is my caramel sliding off my apples?

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.

What are the best apples for dipping in caramel?

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.

What is the difference between candied apples and caramel apples?

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.

More Apple Desserts You’ll Love

Two rows of homemade caramel apples with various toppings, including chopped nuts, white chocolate and rainbow sprinkles, milk chocolate drizzle, and dried fruit.
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Dessert

Easy Caramel Apples

All you need is a few simple ingredients for Easy Caramel Apples topped with chopped nuts, sprinkles, chocolate drizzle and more.
Author: Kelly Senyei
4.36 from 14 votes
Easy Caramel Apples Recipe
Prep Time 45 minutes
Cook Time 10 minutes
Total Time 55 minutes
Servings 8 caramel apples

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!

Nutrition

Calories: 133kcal, Carbohydrates: 29g, Fat: 2g, Saturated Fat: 1g, Cholesterol: 8mg, Sodium: 16mg, Potassium: 205mg, Fiber: 4g, Sugar: 22g, Vitamin A: 180IU, Vitamin C: 8.3mg, Calcium: 21mg, Iron: 0.2mg

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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.


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4.36 from 14 votes (7 ratings without comment)

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Comments

  1. 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

    1. 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!

  2. 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?

    1. Hi Larissa! You’ll just want to heat the caramel until melted and the mixture is a smooth consistency. :)

  3. 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?

    1. Hi there! I haven’t tried this recipe with condensed milk so I’m not sure how it’d adhere to the apples.

    1. 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!

  4. 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!

    1. Yes, allow the first layer of caramel to cool completely before plunging your apple into a hot bath of chocolate. :)

    1. 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 :)

      1. 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!

      2. Hi China! Is it humid where you are? Also, itโ€™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!

  5. 5 stars
    I loved this recipe because it was so easy. The caramel came out nice and thick; it stuck well to the apples.
    I tried making caramel apples from scratch, but I failed.
    This was a good rebound from that failure.
    Thanks!

  6. How much caramels do you need for this? I wasn’t quite sure in the instructions if it’s for packages weighing 4.51 ounces each or four packages weighing a total of 4.51 ouncesโ€ฆ Also we work in grams here so I have to do the conversion.

  7. Hello! I’ve got a party I really want to make these for!
    If I make them today (Wed) will they be good to eat Saturday if I keep them in the fridge?

  8. The wax paper stuck to the caramel. Now I have to tell everyone to watch out for the wax paper that is stuck on the bottom. Iโ€™m so disappointed. I donโ€™t have time or money to make another batch. Any suggestions to get the wax paper off?

    1. Hi Jennifer – I’ve never experienced the wax paper sticking. Are you able to use a pairing knife to cut it off?

  9. 5 stars
    Hi! Thank you for this easy and yummy recipe! Do you know why the heating caramel gets hardened again towards the end? I made the amount for around 15 apples but the last couple apples hardly got an even surface because the caramel was getting hard.

    1. Hi Sandra! If the caramel mixture gets too hard during the dipping process, simply re-heat it over medium-low heat and continue coating the apples.

  10. 3 stars
    Hey! Iโ€™ve made these a few times but the caramel never TRULY sticks to the apple it slides down and doesnโ€™t set? Any recommendations?

    1. Hi Tay! Is it humid where you are? Also, itโ€™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!

  11. “You can make your own heavy cream by combining 2/3 cup of whole milk with 1/3 cup melted butter.”

    Great tip. Thanks!!! Totally off topic, but will this ratio work if I want to “whip” the heavy cream to serve on pies or something?

    1. Hi Jackie! Unfortunately this substitute will not whip, so you’ll be disappointed if you try to use it to make whipped cream.

  12. Hello I was looking through the comments and seen something interesting. How will you know that you need to boil the apples in the water vinegar mix. How will you tell that simply washing isnโ€™t enough?

    1. Hi there! An easy way to figure out if your apples have wax is to place them in a bowl and pour boiling hot water over them. If a white, waxy film starts to appear then you know your apples have wax on them.

  13. Do you boil the apples in water/vinegar mix or just wash them. I’ve tried making carameal apples before but had trouble getting carameal to stick to apples

    1. Hi Thelma! This is the method I like to use to remove the waxy coating: 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!

  14. Do these need to be stored in the refrigerator? I noticed last night they were really hard to eat while so cold?

    1. Hi Julie! Yes, the caramel apples should be stored in the fridge but remove them a few hours before snacking so the caramel can soften.

    1. No worries! I answered it again (below) just in case other people have the same question and don’t look that far back in the comments. :)

  15. These look amazing and super simple and I canโ€™t wait to try them! Just curious, what was your method for drizzling the chocolate on? Just a spoon?

    1. Hi Jill! First, youโ€™ll want the caramel to be completely cooled and fully set. Then I just added the melted chocolate to sealable bags, snipped off the tips and piped it across.

  16. Is it really 4 bags of caramels to 8 apples? Iโ€™m making these for my daughters class of 17 students. 8 bags of caramels seems like a lot. Thoughts?

    1. Hi there! Heavy cream is the richest type of liquid cream with a milk fat content of between 36 and 40 percent. You can make your own heavy cream by combining 2/3 cup of whole milk with 1/3 cup melted butter. Hope that helps!

  17. Iโ€™m planning to package caramel apples as a favor for my daughters Descendants birthday party. Must they be refrigerated after packaging or can they be stored in a box for a day or two in a cool, dry room?

      1. Is semi skimmed milk ok or does it have to be whole milk? I want to try and keep calories and fat down so wanted to make these with the sugar free caramels and a lower fat milk.

    1. Hi Kristy! We don’t provide metric conversions for this recipe but you can use any online calculator :)

      1. Hi Sarah – Heavy cream is the richest type of liquid cream with a milk fat content of between 36 and 40 percent. You can make your own heavy cream by combining 2/3 cup of whole milk with 1/3 cup melted butter. Hope that helps!

  18. These look great! When you place the apples on the wax paper to cool, does the side of the apple that’s touching the wax paper stay round or does it kind of level off and look boxy as the caramel cools? Any way to prevent this and keep them round?

    1. Hi Kris! It depends on how thick of a coating you apply. And what’s great is you can trim any caramel that pools round the bottom with kitchen shears AFTER the caramel has fully cooled.

  19. Hello,
    How did you pipe the white and dark chocolate over the carmel and when…after the carmel cooled??
    Also, how did you do the triple dip…with the chocolate, white and the carmel?
    Thanks so much. These look relish.
    Sue

    1. Thanks, Sue! You’ll want to caramel to be totally cooled and fully set. Then I just added the melted chocolate to sealable bags, snipped off the tips and piped it across. For the dipping, I dipped one flavor, let it set fully, then dipped the second. Enjoy!

    1. Hi Crissy! You can wipe them down with apple cider vinegar to remove some of the waxy coating, but you’ll want to really rinse and dry them after to ensure you don’t get any of the vinegar taste :)

  20. 5 stars
    These are beautiful! Thanks for sharing!
    Quick question, what brand of carmels did you use?
    Thanks so much!

    1. Hi there, Donna! Heavy cream is the richest type of liquid cream with a milk fat content of between 36 and 40 percent. You can make your own heavy cream by combining 2/3 cup of whole milk with 1/3 cup melted butter. Hope that helps!

  21. These look delicious, quick and easy.

    Another suggestion is to use smaller, lady apples to make “little gems”; great for school favours and nice fall gifts!!

  22. I couldn’t agree more! Caramel apples are a total fall staple. These look almost too pretty to eat :)