Let me introduce you to my very delicious, and very sticky fall favorite- caramel apples! I’ve always loved caramel apples and finally decided it was time to try my hand at it. This was a fairly easy process that yielded the most delicious autumn treats!
When I made these, it was a little tough to dip the apples because the caramel level was a bit low, so I’ve doubled the recipe on here (minus the apples). This means you’ll have some leftover caramel-woo! You can use the leftover caramel to dip other goodies (apple slices, pretzels, marshmallows, the possibilities are endless!!).
- 2 11oz bags of caramels
- 1/4 cup of cool water
- 4 apples
- Toppings of your choice! I recommend: shredded coconut, chopped nuts, mini chocolate chips, or sprinkles. Get creative here and have fun!
- Dipping sticks (you can find these in the baking section, or near the apples in the produce section)
Wash and dry your apples well.
It can be helpful to pop your apples in the fridge while you prepare the caramel, this helps the caramel stay on better, but also speeds up the hardening process-so as a fair warning, you’ll have to move quickly once they have been dipped.
Place your caramels and water in a pot (you want the pot to be tall enough but not be so big that your caramel is too far dispersed- for reference, I used a 1.5 quart pot and it was the perfect size) and turn it to low-medium heat. I used a rubber spatula to stir and stirred almost constantly until all of the caramel was melted and had a smooth consistency.
Dip your apples using the sticks and coat into the caramel. Gently shake a few times to get excess caramel off. Quickly after this, roll your apple in your topping of choice, and place on a plate covered by parchment paper.
Once all apples have been dipped and covered, place them in the fridge to help the hardening process. Enjoy!