The Best Caramel Apple Recipe

Wash the apples thoroughly to remove their wax coating, which helps the caramel stick better. Twist off the stems and dry the apples completely since wet apples prevent the caramel from adhering properly.

Push your chosen stick firmly into where the stem was or adjacent to it, about three-quarters through the apple. You can use popsicle sticks, kebab sticks, chopsticks, or cleaned yard sticks.

Refrigerate the prepared apples for at least 20-30 minutes or longer; chilled apples make dipping easier and help the caramel stick better.

Measure and ready 2 cups of corn syrup, shake the evaporated milk cans, and chop the butter into pieces so all ingredients are easily accessible as you cook.

Pour 1/2 cup water into a heavy-bottomed 3-quart pot and swirl to wet the sides a few inches up to prevent sugar crystallization. Heat on high.

Slowly add 4 cups granulated sugar to the pot’s center, avoiding sugar crystals on the sides. Use a wooden spoon to draw water and dissolve the sugar evenly, wiping any side crystals with a wet pastry brush.

Bring to a boil over high heat while stirring, then reduce heat to medium and let it boil undisturbed for 8-10 minutes until it turns amber, watching closely to prevent burning.

When the mixture is evenly amber and begins to smoke slightly, remove the pot from the heat immediately to avoid burning.

Off-heat, whisk in the chopped butter pieces carefully, stirring until the caramel becomes thicker and creamy, watching for splashes.

Stir in 2 cups corn syrup, return pot to medium heat, and bring back to a boil, scraping sides and ensuring smoothness.

Add evaporated milk gradually, whisking thoroughly after each addition over about 10 minutes to keep the caramel smooth.

Boil the mixture while whisking frequently—especially getting corners—for 20-25 minutes until it reaches 238°F on a candy thermometer.

Remove from heat once at temperature, stirring occasionally but not too much to avoid air bubbles on apples.

Add 1.5 teaspoons kosher salt and 1 tablespoon vanilla extract, stirring through despite some bubbling from the vanilla.

Let caramel cool about 15 minutes, stirring once or twice, while setting up the dipping station.

Lay a silpat baking mat on a baking sheet, as caramel sticks to parchment, wax paper, and foil.

Arrange toppings in bowls: sprinkles, nuts, mini chocolate chips, mini M&Ms, crushed Oreos, pretzels, toasted coconut, Heath bar bits, toffee bits, or a cinnamon sugar mix (2/3 cup sugar + 2 tbsp cinnamon) if desired.

Holding a chilled apple, submerge it in warm caramel, coating almost all the way. Let excess drip and gently scrape the bottom edge on the pot.

Immediately roll caramel-coated apples in chosen toppings to adhere, then place on silpat.

Chill caramel apples 10-20 minutes until firm. Melt chocolate chips with vegetable oil in 30-second bursts, stir smooth, then dip chilled caramel apples in chocolate, followed by additional toppings, then place on silpat.

Allow the caramel apples to set completely before slicing or serving.

Remove sticks, halve the apples, then cut into wedges. Remove core pieces from wedges for easy eating.

Store whole apples in the refrigerator for 2-3 days. Once sliced, keep apple wedges in the fridge and consume within 1-2 days. Leftover caramel can be stored in an airtight container at room temperature for up to 2 weeks or refrigerated for up to 6 months.