Everything's ready: The pumpkin is carved, the costumes are made, and the front yard is looking absolutely frightful. All that's missing from this Halloween scene is something sweet—for the kids, of course.
How about caramel apples? You could make them, and then the kids could help with the decorating. That would be a great way to introduce them to one of your childhood favorites. After all, you’re much too mature these days to take a big, sticky bite out of a succulently sweet caramel apple, but the kids will devour them. And at least they’ll be eating apples — even if they are coated with delicious caramel, and even if they are decorated with chocolate and nuts and sprinkles.
Our resident candy expert and senior food editor, Sarah Tenaglia, developed an easy recipe for the caramel, and she outlined straightforward steps to follow while making it. She also came up with all sorts of decorating ideas.
Perfect. Now you have everything you need for Halloween — for the kids, of course.
Making the caramel requires the use of a clip-on candy thermometer, which should be tested for accuracy before starting. Attach it to the side of a medium saucepan of water, and boil the water for three minutes. The thermometer should register 212°F; if it doesn’t, take the difference into account when reading the temperature.
Ingredients
Makes 12 apples
Step 1
Combine first 8 ingredients in heavy 2 1/2-quart saucepan (about 3 inches deep). Stir with wooden spatula or spoon 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, about 15 minutes.
Step 2
Attach 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 wooden spatula and occasionally brushing down sides of pan with wet pastry brush, about 12 minutes. Pour caramel into metal bowl (do not scrape pan). Submerge thermometer bulb in caramel; cool, without stirring, to 200°F, about 20 minutes.
Step 3
While caramel cools, line 2 baking sheets with foil; butter foil. Push 1 chopstick into stem end of each apple. Set up decorations and melted chocolates.
Step 4
Holding chopstick, 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. Turn apple caramel side up and hold for several seconds to help set caramel around apple. Place coated apple on prepared foil. Repeat with remaining apples and caramel, spacing apples apart (caramel will pool on foil). If caramel becomes too thick to dip into, add 1 to 2 tablespoons whipping cream and briefly whisk caramel in bowl over low heat to thin.
Step 5
Chill apples on sheets until caramel is partially set, about 15 minutes. Lift 1 apple from foil. Using hand, press pooled caramel around apple; return to foil. Repeat with remaining apples.
Step 6
Firmly press decorations into caramel; return each apple to foil. Or 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.
Leave a Review
Reviews (61)
Back to TopI've been making this caramel for years. I don't just dip apples, sometimes I just pour it out in a sheet and cut squares. I wind up making dozens of batches at the holidays for friends and family. We prefer a stronger molasses flavor, so I use closer to 1Tbsp than 1tsp.
pluto1415
俄亥俄州
10/3/2013
Just made this for dipping pretzel rods -- and it was EXCELLENT tasting and easy to use!!! I only had salted butter & light corn syrup on hand, so used these and omitted the salt. My caramel cooked MUCH faster than the recipe indicates but was perfect. Anxious to get the caramel-coated rods into chocolate & then decorate for Christmas!
Kate_Loves_Food
Sierra Foothills
12/15/2012
I haven't made these yet, but wonder if anybody's used the caramel for dipping pretzels or something other than applies? Planning to do pretzel rods dipped in caramel, then chocolate & then deco'd with sprinkles, mini chips, etc., etc. The complex flavor of the caramel sounds excellent!
Kate_Loves_Food
Sierra Foothills, CA
12/11/2012
如果你怀疑是糖浆的味道o strong for you don't try this caramel. I didn't believe it would be caramel tasting but tried it anyway based on the reviews. It is very flavorful just doesn't come across caramel more of the taste you expect from caramel corn. There is probably a lot of uses for the recipe and the caramel dipped apples are good but not show stoppers. The caramel is sticky and stays soft so it keeps pooling until it get cold. It doesn't stick to apple pieces but will form around them once it is cold. It is described as kid friendly which I hope means for eating not making. The caramel sputters and can get on the skin because you have to stir constantly. It might be excellent as a center dipped in dark chocolate. It might be a challenge to get it to form so you can dip it. I won't be making it again.
qandieladie
chicago
10/30/2011
This recipe was fantastic. I was nervous about the molasses, which I dislike, but I used the full amount anyway. It turned out to be the most delicious caramel I've ever made. I used honeycrisp apples, which were awesome coated in caramel...a touch sweeter than Granny Smiths, but still tart and firm. I had trouble getting the caramel to stick to the last 2 apples that I dipped, so I suspect there's an optimal temperature window in which to coat them (I tried re-heating the caramel, but still couldn't get it right).
Anonymous
Durham, NC
11/18/2010
这道菜,我18岁的最令人愉快的tasting caramel apples ever! I am not a seasoned cook, and when I was unable to locate the usual Caramels in a bag, I decided it was time to check my Epicurious App on my iPhone as I had had a wonderful experience with the Pastel de Tres Leches cake, which by the way is FABULOUS. Since I am not a big fan of molasses, I tweaked the recipe slightly - I used 2 tsp of Madagascar Bourbon Vanilla, and 1/2 tsp Molasses - was afraid to venture too far out of the box. I did however, follow the preparation instructions to the T. Some tips: 1) I used small-medium Gala apples; 2) sanitized my kitchen sink and filled with hot water, tossing all apples in and then washed one at a time with a fruit/vegetable wash, dried and inserted a lollipop stick; 3) lined cookie sheets with buttered wax paper; 4) used a medium sized sauce pan so I could control the heat on a smaller burner of my glass top stove; 5) dipped apples in yummy caramel spinning off excess, then held up right for a few seconds, eliminating almost all of the pooling - once all apples were dipped, I took a knife and slide under the apple to remove with ease, patting down the caramel on the bottom as needed and then decorated (chopped dry roasted almonds, peanuts or pecans, coconut, dark chocolate, milk chocolate or Heath Toffee bits...yum!); 6) after each apple was decorated, I placed on wax paper in the freezer no longer than 5 mins to help set faster allowing me the ability to place each apple in a cellophane bag (3x5x11) and tie so I could store (covered) overnight in the fridge. These apples were a hit at work! I highly recommend this recipe, however, FOLLOW THE INSTRUCTIONS! I will absolutely make this recipe again.
Drumsgrammy
Oklahoma City, OK
11/1/2010
I recently tried a different recipe for caramel apples that incorporated cream and required a cooking temperature of 320 degrees. What a disaster!!!!!! It did not work at all. Then I tried this one. PERFECTION! I could not stop eating the caramel! I followed it to the letter, ingredients-wise, but I waited until the caramel was about 180 degrees before dipping. I had no problems with the caramel sticking to the apples. This is one of the yummiest recipes I have ever tried!
vegchick
Ontario, Canada
10/22/2010
I made 120 of these for my wedding as the wedding favor and got nothing but raves from the guests. Probably not the best idea making caramel to cover 120 apples the week of your wedding if your trying to slim down! Anyways great recipe, just make sure to test your apples. Sometimes the Granny Smiths can be a little too tart (not ripe) but they are still good.
sloaneski
Bailey, CO
10/9/2010
I like so many others, had not tried a candy thermometer either. I was pretty apprehensive about this recipe. The caramel is not at all like the Kraft caramels. The taste is much like a gourmet caramel you would get at a boutique or specialty bakery. Mine turned out very well. My only problem was the pooling of the caramel. Also I found that after I took the apples out of the fridge they became very sticky after a couple of hours. TIP: Do not use foil to place them on. I used wax paper and they didn't stick at all!!
Anonymous
10/18/2009
Wonderful recipe!! Tips for success: 1) Remove wax in a tub of hot water with baking soda. 2) Attempt to use Honeycrisp apples. 3) Place dipped apples on Quick-release, non-stick foil 4) Use a thermometer!! Enjoy!!
Anonymous
10/6/2009
I've tried a lot of different ways to make caramel, and this is the best. Good consistency, great flavor. I cut the apples for easier dipping and consuming. Had some trouble with the caramel sticking to the foil even though I buttered it. I'll butter it more next time and maybe let it cool more before trying to pick them up. yummy!
Anonymous
Boston, MA
9/30/2009
Every time we have a celebration at the house during fall and even christmas time, we turn out this "BEST RECIPE EVER" of a Caramel Sauce! I had 8 people in my family and they have all had a hand in making THERE best caramel sauce. But, when anyone tried this recipe, they quickly would change there ways. It's everything you wanted caramel to be. I use a delectable favorite, a coating of "Sugar In the Raw". Such a sweet and crunchy extra! Really festive and fun recipe
Rachel_Bowler
Provo, UT
9/14/2009
The caramel is the best caramel I have ever made. It was deep and dark and a bit salty and OMG incredible. However, the process of dipping apples and trying to get the majority of the caramel to stay on the apple is a nightmare. Skip that process, slice up the apples and dip it in this caramel and you have a winner. (Yes I tried scrubbing the apples and even bought a fruit wash!)
promosam
Orlando, FL
7/26/2009
very very good. made these for my 9 yr old girl's birthday party ! girl's got to decorate them. smash hit! great halloween prop and decoration, too. Great fun! Best caramel EVER, for sure! and leftover caramel makes easy dipping sauce afterwards :)
msladybugy
redondo beach, ca
1/21/2009
OMGosh!!! Amazingly perfect caramel, and the dipping was easy. Followed the recipe to a T (which I never do, but this is "candy," so I did). Make sure you let the caramel cool before dipping, and then hold the once dipped apple upside down on its stick so the caramel has a chance to set. Had NO pooling, made chocolate caramels from the extra and was the star of the party. Unbelievably good!
Anonymous
Los Angeles, CA
11/8/2008