These Gourmet Style Dipped Apples are drenched in homemade caramel that knocks the socks off of those little plastic-wrapped caramels you find on the baking aisle. If you want amazing, impressive, gourmet style apples- the kind you can bust your wallet buying in a fancy little boutique store, this is it!
Ingredients and Supplies Needed
This is just a preview of ingredients and method, keep scrolling for full printable recipe.
Ingredients
- Apples – Any variety will work here, so choose your favorite. This recipe will make more than enough caramel for at least 12 medium sized apples.
- Dark brown sugar – Can you make this with light brown sugar? Sure. But dark brown sugar will give you a deeper flavor.
- Butter – Always use real butter if you can. That’s what this recipe was designed for, so I can’t guarantee the outcome if you substitute something else.
- Sweetened condensed milk
- Dark corn syrup – Find dark corn syrup near the maple syrup on the baking aisle. It provides a deep, warm flavor to the caramel.
- Pure maple syrup – Yes, it’s worth it to get the good stuff!
- Vanilla extract
- Molasses
- Salt
- Assorted toppings for dipping – Toffee bits, chopped nuts, coconut, crushed cookies or cand bars, etc.
- Chocolate – Optional, for melting and drizzling.
Supplies
- Popsicle sticks or chop sticks
- Zip-top bags – To drizzle melted chocolate, if desired.
- Candy thermometer – Don’t be intimidated by the fact that this caramel requires a thermometer; it’s seriously easy caramel and really simple to work with. Definitely don’t skip the thermometer though. It provides much needed information on when the caramel is cooked and when it’s ready to dip.
Tips and Tricks Before You Start
Making dipped apples isn’t complicated, but I can tell you it is so, so much easier with a few tricks, so I’m going to give you all of the ones I’ve got!
- First of all, you’ll want to wash your apples well (I usually use a tiny bit of soap to remove any waxy film) and then dry them completely.
- I’ve found it helps to chill the apples because when they’re cold, the caramel sticks and sets quicker. So after the sticks are all in, place them in the fridge to chill while you do everything else.
- It also helps to get all of your toppings ready before you even start. When working with candy, you want to be ready to go as soon as it reaches a certain temperature, so start with a clean kitchen, open sink space, and get your toppings and work space prepared first.
- If you have a non-stick pot I suggest using it; caramel and sweetened condensed milk can burn fairly easily in stainless steel.
- When you’re choosing a bowl to put your cooked caramel in, choose the smallest bowl possible that will fit all of the caramel; that will make dipping easier. And a tall, narrower bowl is better than a wide, shallow one. I also like to just dip right in the pot on the stove top- this way you adjust the heat to keep it at a good dipping temperature.
- Don’t dip your apples right away. Use your candy thermometer and dip when your caramel reaches about 200°F. This temperature is warm enough for easy dipping and cool enough to cling to the apples.
- If you dip your apples in toppings right after the caramel, the toppings will slide right off and you’ll be stuck with a big gloppy ugly mess. So just be patient and keep dipping the apples in caramel and let them set slightly before you dip in toppings. This takes a bit of trial and error and testing depending on what toppings you are using.
How to Make Gourmet Style Dipped Apples with Homemade Caramel
Step 1: Prep Apples and Toppings
- Wash and dry your apples. Insert popsicle sticks or skewers right into the space the stem grows and pop them in the fridge.
- Make sure your toppings are ready to go. Have a pan with a silicone mat or buttered foil ready for your freshly dipped apples.
Step 2: Make the Caramel
- All you have to do for the caramel is dump all of the ingredients in a big pot: dark brown sugar, unsalted butter, sweetened condensed milk, dark corn syrup, pure maple syrup, vanilla extract, molasses, and salt. Stir it until everything is melted and dissolved. Then turn up the heat and boil it until it reaches temperature.
- It works best to cool your caramel down a bit to the perfect temperature for dipping (all the details are in the recipe). I like keeping it on the stove top because I can control the temperature.
Step 3: Dip and Decorate Your Apples
- Once your caramel has cooled to around 200°F, grab your refrigerated apples and plunge them in, one at a time, allowing the excess to run off into the bowl.
- Flip the apples upside-down for a few seconds and then twirl them around. Before I place them on my baking sheet, I use a spoon to just gently scrape excess off the bottom so you don’t end up with a huge pool of caramel.
- By the time you finish dipping all the apples, the first ones should be ready for toppings. Pull them off your sheet and don’t worry if some of the caramel sticks to the sheet, or pulls off the bottom of the apple. Use your hands to gently press the pooled caramel around the bottom of the apple. This caramel is great; it’s soft enough to mold and handle, but not so soft that it’s sticky and messy.
- Then you can go crazy with the decorations. Depending on what you’re using, you can either roll your apple in the topping, or use your hands to gently press them into the caramel. If you want, have some melted chocolate ready and you can dip right over the caramel. Chocolate tends to be a little thicker, so dip it less than you want the final apple to be dipped, and use a knife to scrape off excess chocolate on the bottom. When you then dip in something else, like chopped peanuts for example, the nuts will sort of push the chocolate further up the apple.
- Once they’re all dipped, you can decorate with more chocolate. Place some melted chocolate in a heavy duty zip-top bag and cut the end off. (You can actually melt chocolate chips right in the bag in the microwave and just smash them around until melted and smooth) and then drizzle away.
- Chill for at least an hour to allow toppings to set, then gift or enjoy!
Topping Ideas
Be creative and have fun! Some of the things I love to use are: crushed cookies or candy bars, graham cracker crumbs, chopped nuts, toffee bits, and toasted coconut. It’s fun coming up with new combinations and finding things that look as pretty as they are delicious! Here are some of my favorites from this round:
- S’mores Apple: Carmel dipped and rolled in crushed graham crackers. Marshmallows pressed in by hand and drizzled in chocolate.
- Caramel +crushed butterfingers
- Caramel dipped and rolled in toasted almonds, and toasted coconut with dried sweet cherries (just pressed in by hand) and white chocolate.
- Caramel dipped in white chocolate (I suggest white candy melts or almond bark as it’s more fool proof than white chocolate) and then rolled in cinnamon sugar. Tip: You’ll want to let your white chocolate layer set a bit before you roll in cinnamon sugar.
- Caramel dipped in honey roasted peanuts.
Frequently Asked Questions
Can I double the caramel recipe?
Yep, as long as you watch your thermometer and follow the instructions for cooking times, this should double just fine.
Can I make the caramel ahead of time and reheat?
I’ve experimented with this, but I found it works best fresh. The more times you reheat it, it will produce crystallization and not be quite as smooth.
Can I transfer the finished caramel to a crock pot?
I prefer to keep this on the stove top where I can more carefully monitor the temperature .
Storing and Other Tips
- Wrap finished, cooled caramel apples in cellophane and gift or store in the refrigerator for up to one week.
- Caramel Apple Fondue: I also wanted to mention that you can easily turn something like this into a fun party food. Just put the warm caramel into bowls, or a fondue pot and put all of your toppings in little bowls. Slice a bunch of apples and just let people dip the apples into the caramel and then into a topping. We did this as a family last night and my kids LOVED it. It’s so fun and so easy. It would make a great dessert buffet for a party!
- To cut: Caramel apples can be a pain to just bite into, so just take a sharp knife and slice both sides off the apple, on either side of the stick. Then slice off the remaining two sides, and slice the halves into slices.
Homemade Caramel for Apple Dipping
Gourmet-style caramel apples are easier than you might think! This luxurious caramel is perfect for dipping and topping crisp autumn apples to gift or enjoy at home.
Servings + apples
Equipment
Ingredients
Caramel
- 1 pound dark brown sugar about 2 cups packed brown sugar
- 1 cup unsalted butter
- 1 14- ounce can sweetened condensed milk
- ⅔ cup dark corn syrup
- ⅓ cup pure maple syrup
- 1 ½ teaspoons vanilla extract
- 1 teaspoon molasses
- ¼ teaspoon salt
Caramel Apples
- 12 medium sized apples that’s a pretty conservative measurement, this makes a lot of caramel
- popsicle sticks or chopsticks
- assorted toppings for dipping toffee bits, chopped nuts, coconut, crushed cookies or candy bars, etc.
- Optional: melted chocolate in zip-top bags
Instructions
Prep Apples
- Wash and dry apples; place sticks in cores and place on a baking sheet in the fridge to chill. Prepare all toppings in bowls and have them ready to go.
Prepare Caramel
- Combine first 8 ingredients in heavy 2 ½-quart nonstick saucepan (about 3-4 inches deep, at least). Stir with wooden or silicone spatula over medium-low heat until sugar dissolves (no crystals are felt when caramel is rubbed between fingers), occasionally brushing down sides of pan with wet pastry brush or scraping with spatula, about 15 minutes.
- Attach a clip-on candy thermometer to side of pan. Increase heat to medium-high; cook caramel at rolling boil until thermometer registers 236°F, stirring constantly but slowly with clean spatula and occasionally brushing/scraping down sides of pan, about 12 minutes.
- Pour caramel into a bowl. Submerge thermometer bulb in caramel. Cool to 200°F, about 20 minutes. If it cools too much just heat it up a little.
- While caramel cools, line 1-2 baking sheets with silicone baking mats or buttered foil. Set up decorations and melted chocolates.
Dip and Decorate
- Holding stick, dip 1 apple into 200°F caramel, submerging all but very top of apple. Lift apple out, allowing excess caramel to drip back into bowl. Tip: it helps to have a silicone spatula or spoon. You can use this to kind of pour caramel over your apple as well. Turn apple caramel side up and hold for several seconds to help set caramel around apple. If needed, gently scrape the bottom of the apple to remove excess caramel. Place coated apple on prepared baking sheet. Repeat with remaining apples and caramel, spacing apples apart (caramel will pool a bit). If caramel becomes too thick to dip into, gently heat on stove top or in microwave, or add 1 to 2 tablespoons whipping cream and briefly whisk caramel in bowl over low heat to thin.
- By the time you have dipped all the apples, the first ones should be ready partially set enough to add toppings. If not, chill in fridge for a few minutes. Lift 1 apple from foil. Using hand, press pooled caramel around apple. Then firmly press decorations into the caramel and return to baking sheet.
- If desired dip caramel-coated apples into melted chocolate, allowing excess to drip off, then roll in nuts or candy. Or drizzle melted chocolate over caramel-coated apples and sprinkle with decorations. Chill until decorations are set, about 1 hour. Cover; chill up to 1 week or wrap in cellophane bags for gift giving.
Notes
- Wrap finished, cooled caramel apples in cellophane and gift or store in the refrigerator for up to one week.
- Nutrition information is approximate. It was calculated using 1 average-sized apple and 1/12 of the caramel recipe (which is likely more than will actually stick to the apple). It does not include any additional toppings.
Nutrition
Calories: 569kcal, Carbohydrates: 103g, Protein: 3g, Fat: 19g, Saturated Fat: 12g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 5g, Trans Fat: 1g, Cholesterol: 53mg, Sodium: 138mg, Potassium: 419mg, Fiber: 4g, Sugar: 95g, Vitamin A: 664IU, Vitamin C: 9mg, Calcium: 162mg, Iron: 1mg
Calories: 569kcal
Cost: $20
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Questions & Reviews
I made this caramel today and had all the Mom’s in our play group make a bunch of apples. It was a fun activity and we all agreed that it is THE BEST caramel we’ve ever had. Thank you!
a lot of people seem to be mentioning trouble with their caramel cooling too quickly. I left it in the pot I made it and though it took a little longer than the time you listed to cool it, it also stayed at the right temp for quite awhile and gave us more than enough time to dip a lot of apples. I’m guessing the warm metal helped stabilize it.
I made these tonight with my family and I modified the recipe so this is an FYI ;0) Instead of using dark brown sugar I used regular and the big exchange that I did was instead of using corn syrup I used agave nectar syrup instead! I’m allergic to corn so I hoped this exchange would work and it did! They turned out amazingly delicious, held together beautifully and best of all? For the first time in over 20 years I had my first caramel apple again My husband, who can eat anything, lucky guy, said the caramel was delicious and what he really liked about it is that it was chewy and stuck well to the apple but it wasn’t sticky like the stuff you get int he stores. He said the ‘normal’ way is so sticky and chewy that it pulls your fillings out and this one allowed you to enjoy your treat without fear of loosing a filling or getting your teeth stuck together ;0) Wonderful recipe! Thanks for sharing!
Oh bother. I’m 19 weeks pregnant, and then I see this recipe on your site—and now I HAVE to make these things! There’s just no other option. My pregnant body is going…”Caramel Apples…must..have…caramel…apples……” 🙂
I made these a couple nights ago and boy am i glad i did (vs just melting the Brachs caramel) this was PHENOMINAL!!! Absolutly delicious – if you have the time, make these. You will not regret it. I did have a little trouble with my caramel cooling too quickly and then when i dippped the apples a bunch of air bubbles formed – not a big deal since i dipped in chocolate. I will be making these every year!!
I just made this tonight without any toppings on them at all and the caramel was delicious! I think this caramel would be great on brownies or anything else, I even put it on a sugar cookie with pecans and it was awesome! This caramel would make great turtles too because it sets up so nice. Thanks for the recipe.
sorry..i meant *cooling to 200 degrees!
I just made these for xmas gifts & the caramel turned out great! The trouble I had was with the chocolate. After i dipped the caramel apples in chocolate (i used melted chocolate chips) and then toppings, it slid down and pooled in globs. However, the white chocolate i used didn’t do that. Next time I will use the same stuff for both white and regular:)
ok well I’m extremely discouraged! i was so excited to try this recipe, went out and got all my ingredients, got everything ready and did it. i noticed while looking at your pictures that your sticks of butter looked smaller than mine, but still did 2 sticks like the recipe said. i did everything exactly how you said, and my caramel just got done cooking to 200 degrees. i excitedly dipped my first apple and nothing happened. it came out shiny, with no caramel on it. i even tried grabbing a spoon and pushing the caramel on the apple. nothing. do i have too much butter in it? 2 sticks? 1 cup? i’m so bummed! so now i have a bowl full of useless (but smelling oh so good) caramel sauce, bowls of toppings, chilled apples, and a sink full of sticky dishes! is there anything i can still do to save this disastrous endeavor or should i pitch it?
Yep, 2 sticks is one cup of butter. I’m not sure where you went wrong; perhaps a different incorrect measurement? Sounds like there was a mistake somewhere- but it probably still tastes good!
These look wonderful and I can’t wait to try them. But I had to have a laugh and read aloud to my DH your comments about pure maple syrup. First, that you would hide it from your children. Seriously? Why not let your kids learn to appreciate the good things in life?! We proudly pour pure maple syrup on pancakes around here. You don’t need a lot of it and it’s so much more wonderful – and better for your health – than corn syrup based products. I don’t want my kids to have a taste for cheap fake food so I gladly let them use real syrup on everything! (and I love putting it on lots of stuff – it’s how I get my 3 yr old to eat veggies a lot of the time). The final chuckle was that after you talked about how expensive the stuff is, your photo included the Wal Mart generic. I mean come on, how expensive could that have been? Anyway this looks like a great blog and I’m glad I found it. I would just encourage you and your readers to think about more than price point when purchasing ingredients (as you already are doing even by recommending the pure maple, and I think you’re probably just trying to encourage your readers to do the same). And go ahead and let your kids enjoy some real, delicious syrup! It will make pancakes all the more special! 🙂
Oh trust me Stasi, my children definitely appreciate the “good things in life”! You have to realize that we write for a huge demographic and there are many people out there who wouldn’t even think of buying the pure maple syrup because of the price tag (even my generic brand, the absolute cheapest I’ve found, which was about $8 for 2 cups of syrup compared to an industrial sized jug of Aunt Jemima for about $3!) I’m simply explaining that if they don’t want to spend that much on the syrup then they can save it for recipes. Personally, while I LOVE pure maple syrup, there’s no way I would buy it for pancakes for my 3 boys. They would finish that off in one morning, no problem, and are just as happy with something like Log Cabin!
WOW!!! This recipe was fantastic! I have never made caramel before, or dipped apples, but they turned out great. I have had many taste testers with nothing but good replies…thanks for the recipe.