Caramel For Apples

This homemade caramel for apples recipe is easy to make with 5 ingredients! Use it to make THE BEST gourmet caramel apples at home.

Course Apple

Cuisine American

Prep Time 15

Cook Time 25

Total Time 40

Servings

Calories 746kcal

Prepare a bowl of ice water. Set aside.
Bring water to boil in a saucepan. Place an apple in the boiling water for 10 seconds. Use tongs to remove it from the hot water. Use a rough towel to rub the wax off of the apple. Then place it in the ice water to cool. Repeat with the remaining apples.
Dry off the apples and insert a skewer or popsicle stick into each apple. Place in the refrigerator to chill.

Be VERY cautious when making, stirring, and dipping apples in caramel because it is super hot.
In a very, large microwave-safe bowl, put the butter, sweetened condensed milk, sugar, and corn syrup. Microwave on high for 5 minutes and then stir.
Microwave at 50% power in 5 minutes intervals for 15-25 minutes total, or until caramel reaches 238˚F to 244˚F on a candy thermometer. Note: If you have a more powerful microwave, you may need to reduce the power to 30%.
Remove from the microwave and stir in the vanilla extract.
Dip the apples into the caramel all of the way to the stick. Gently twirl the caramel apple back and forth to allow the excess caramel to drip off. Then, flip the apple upside down (like a lollipop) and hold it like that for 20-30 seconds. Finally, place them on a parchment covered tray or rimmed baking pan and return them to the refrigerator.

If you want to add toppings, once the apple is coated in caramel, roll it in your toppings of choice, set it on a parchment-covered tray or rimmed baking sheet, and immediately place it in the refrigerator. *See notes for specific gourmet apples.

Store caramel apples in the refrigerator for up to two weeks.

Melt 10 ounces of white chocolate melting wafers in the microwave.
Dip chilled caramel apples into the melted white chocolate and allow the excess to run off.
Coat the white chocolate with crushed Oreos, add a gummy worm to the top, and immediately place it in the refrigerator on a prepared tray.

In a small bowl, mix together 1/2 cup crushed graham crackers, 3 tablespoons brown sugar, 1 teaspoon ground cinnamon, 1/8 teaspoon ground nutmeg, and 1/8 teaspoon ground allspice. Set aside.
Melt 10 ounces of white chocolate melting wafers in the microwave.
Dip chilled caramel apples into the melted white chocolate and allow the excess to run off.
Coat the white chocolate with the graham cracker mixture and immediately place it in the refrigerator on a prepared tray.

Melt 3/4 cup semi-sweet chocolate chips in the microwave. Stir in 2 tablespoons of creamy peanut butter and 1 teaspoon of shortening. Return to the microwave for a few seconds if necessary. Set aside.
Melt 10 ounces of white chocolate melting wafers in the microwave.
Dip chilled caramel apples into the melted white chocolate and allow the excess to run off.
Drizzle the melted chocolate and peanut butter mixture over the white chocolate. Drag a toothpick through the chocolate to create stripes and immediately place it in the refrigerator on a prepared tray.