If your friends are talking about renting a car, going upstate and spending a fortune to be chased around by cider-hungry bees and get some stale donuts, you know it’s apple-picking season! So I’m re-upping this recipe in case you’ve recently come into some good apples whether you plucked them yourself or just braved your local farmer’s market. I like Granny Smith for these, but of course any variety works.

Three things that will help you: 1) You need to wash store-bought apples extra-thoroughly because they sometimes have a waxy coating that will make caramel slide right off. 2) Caramel clings better to chilled apples, so stick them in the fridge for an hour before getting started dipping. 3) It helps to have a candy or digital thermometer for this recipe unless you are familiar with identifying the firm-ball stage in candy-making, which I also give instructions for below.

Toppings are optional. I give a few ideas, but the possibilities are endless! These are best enjoyed within an hour or two but you can keep them wrapped in plastic wrap in the fridge.

Did you make these caramel apples? I want to see! Tag me @easygayoven on Instagram and TikTok.

Caramel Apples

Print Recipe

Course Dessert, Snack

Cuisine American

Keyword apples, caramel, caramel apples, salted caramel

Cook Time 1 hour hr

Servings 4 or 5 caramel apples

Equipment

• 4-5 Thick wooden skewers

Ingredients

• 4-5 medium Granny Smith apples
• 1/4 cup water 57 grams
• 1 1/4 cup granulated sugar 260 grams
• 1/2 cup light corn syrup 156 grams
• 1/2 cup heavy cream at room temperature (113 grams)
• 1 teaspoon vanilla (or the seeds from half a vanilla bean)
• 2 tablespoons unsalted butter 28 grams
• 3/4 teaspoon Diamond Crystal kosher salt (1/2 teaspoon for Morton's)
• White chocolate and semi-sweet chocolate optional
• M&Ms crushed Oreos or crushed peanuts (optional)

Instructions

• Scrub apples thoroughly with warm water. Dry completely.
• Line a half-sheet tray with greased parchment paper or a silicone mat.
• Skewer each of the apples near the stem. Chill them in the refrigerator for a half hour or so.
• Before making the caramel, ensure you have all ingredients out, measured and ready to go.
• Make the caramel. Combine water, corn syrup and sugar in a saucepan and then cook over medium-low heat.
• Once the sugar mixture turns a deep amber color and you begin to see wisps of smoke, take it off the heat.
• Immediately pour in the heavy cream and butter, stirring vigorously until it all comes together. Be careful as it can bubble up and steam quite a bit. Mix in salt and vanilla.
• Return the caramel to the stovetop and cook on medium-low until a candy or instant-read thermometer reads 245-249°F. (Alternatively, drop a spoonful of the hot caramel into cold water and form it into a ball. The ball should be firm but pliable.)
• Pour caramel into a 2-cup liquid measuring cup, or a tall vessel wide enough to dunk the apples.
• Let caramel cool to about 200°F. Dunk each apple about three-fourths of the way up, then scrape off the excess from the bottom. Place on the prepared sheet and repeat.
• Let the caramel cool completely before drizzling in melted dark and white chocolate, or covering in M&Ms or crushed peanuts.