It’s okay, you can say it. I’m a liar. I really did have an actual meal for you today. But then I went grocery shopping. And I bought apples. I love it when I find the bags of little tiny apples; do you know what I’m talking about? They’re smaller than normal apples, and I love them because they’re the perfect size for my little kids because they’re easy to hold and they can eat the entire thing (as opposed to eating half the apple and then leaving it somewhere super convenient, like under the couch, in the toy box, or behind the tv for me to find later.) They’re also perfect for caramel apples because they’re just a little more manageable to eat and you can make more. So I bought my little apples and everything else I needed to dip them for a fun family activity. And then, I saw it.
Apple-zilla.
I am not joking when I say these are the biggest apples I’ve ever seen in my LIFE. Here’s a comparison to a normal sized apple. Applezilla is well over a foot in circumference and it weighs a pound and a half!
How could I not get them?? With caramel apples on my mind already, I knew these were destined to be the biggest, baddest apples of all time.
We’ve got a couple of posts on caramel apples already. Kate did a good, basic how-to on quick and easy apples, and last fall I shared a yummy recipe for homemade honey caramel apples. We get a lot of requests for homemade caramel for apples and I stumbled across this recipe and was dying to try it. Folks, this stuff knocks the socks off of those little plastic-wrapped caramels. 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.
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.
Go ahead and place the sticks in the apples, placing them right where the stem comes out. 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.
For the caramel, you’ll need all of this yummy stuff.
One of the reasons I was attracted to this recipe was because all of the flavor in there. I love a good sugar+butter+cream caramel, but this one has sweetened condensed milk, dark corn syrup, molasses, dark brown sugar and pure maple syrup (seriously, no Aunt Jamima here- use the good stuff. I know it’s expensive, but YES it’s worth it. Keep it hidden in your pantry for recipes so your kids don’t pour it on their pancakes and pull it out for special occasions, like this caramel.) The flavor and the texture are seriously amazing. And don’t be intimidated by the fact that it requires a thermometer; it’s seriously easy caramel and really simple to work with. All you have to do is dump all of the ingredients in a big pot
And stir it until everything is melted and dissolved. Then turn up the heat and boil it until it reaches temperature. 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. One of the tricks is to not dip your apples when the caramel is right off the stove; it will be so hot, it will fall right off the apples. 200 degrees is a good temp that makes the caramel easy to work with and it will stay on the apples. Just plunge them in and let the excess run off.
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.
Now, 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 before you dip in toppings. The caramel will never harden so much that you can’t add anything to it so don’t stress.
By the time you finish dipping all the apples, the first ones should be ready for toppings. Pull them off your sheet (a silicone baking mat will be your best friend here. If you don’t have any, try a piece of buttered foil.) 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 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 like I have here, 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 ziplock 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.
Be creative and have fun! Some of the things I love to use are: crushed cookies or candybars, 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’s some of our favorites from this go-around.
S’mores Apple! Carmel dipped and rolled in crushed graham crackers. Marshmallows pressed in by hand and drizzled in chocolate. The one on the right is semi-sweet chocolate and chopped peanuts on the bottom, and white chocolate with toasted coconut on top.
On the left we have another chocolate peanut combo, and on the right, caramel with crushed Butterfinger, drizzled white chocolate, and more Butterfinger. Oh my gosh I love Butterfingers…
This was maybe my fave- caramel dipped and rolled in toasted almonds, and toasted coconut with dried sweet cherries (just pressed in by hand) and white chocolate. So good.
And the apple-zillas? They got rolled in chopped toffee and drizzled in two kinds of chocolate.They weighed over TWO POUNDS each!
I made a few of the gigantic ones and took one of them to a friend who reminded me of the best way to eat them. 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.
My little helper was SO patient through the photoshoot and couldn’t wait to get his hands on a huge apple. This gives you a better idea of how big they are; close to the size of his head! The kid could barely hold that thing up.
So there you have it. You are all ready to save your cash at the overpriced-gourmet-caramel-apple-store and make up your own! If you want to package them up (great for gift giving to friends, neighbors, co-workers, school teachers, favorite food bloggers, etc.) chill the finished apples for at least an hour so everything is set and then place in cellophane bags. Store in fridge until you’re ready to give them away. Or change your mind and eat them all yourself. I won’t tell.
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!
Homemade Caramel for Apple Dipping
Description
What’s a fall party without apples dipped in homemade caramel?
Ingredients
- 1 pound dark brown sugar (about 2 cups packed brown sugar)
- 2 sticks unsalted butter
- 1 14-ounce can sweetened condensed milk
- 2/3 cup dark corn syrup
- 1/3 cup pure maple syrup
- 1 1/2 teaspoons vanilla extract
- 1 teaspoon molasses
- 1/4 teaspoon salt
- 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
- 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.
- To prepare caramel, combine first 8 ingredients in heavy 2 1/2-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.
- 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. 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 on foil). If caramel becomes too thick to dip into, gently heat 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.
I Made caremel apples Saturday using this recipe and They were fantastic! Perfectly smooth, I love it. Very very delicious. Thank you for sharing this recipe. its a keeper.
This was my first time making caramel and it turned out rich, creamy and perfect! The depth and dimension of flavor was insanely delicious! The apples looked and tasted beautifully! This will be a new Autumntime tradition in our house! Thanks for another wonderful recipe 🙂
Probably no one will read this but posting just in case. All of the dark ingredients are made with molasses. I keep molasses on had to make my own brown sugar. I made this recipe by just adding the molasses to regular sugar, and regular corn syrup and then adding the molasses as requested. the ratio for light brown sugar is 1 tablespoon to 1 cup of sugar I used 2 tbl for the dark brown and added 1 tablespoon for the corn syrup.
I put my caramel in a crockpot after it was done and dipped it from there to maintain the temperature. I also sprayed a baking sheet with pam and it worked great. We made these for a bake sale and they went fast!
I read it..nice tip…great to know
Thanks! I read this, too, and I wish I’d read it before I purchased dark corn syrup. Now I know. 🙂 I’ve searched everywhere for whether or not transferring the caramel to the crockpot and dipping from there will work, and you are the first reputable person to comment on that, so I’m going to try it.
I am ready to do a bake sale ….did you make your apples the day before or they can be made few days ahead? Do you store your apples in the fridge? I heard that caramel gets really hard in the fridge=( . Thank you
This didn’t work for me, bummer. I used silk’s coffee creamer instead of the condensed milk. We can do butter in my house, but not milk. My caramel was very runny. This was my first time using a thermometer as well, I couldn’t get this caramel hot enough without boiling over, so this may have been the problem as well. Since going gf and df I haven’t had many major failed recipes, but this was one. Do you think it was the milk or the temp?
This is very late, but it was the creamer. Are you, or someone in the household allergic to milk? Some people who are allergic to cow milk have no problems with goat milk.
You might also look into dairy-free caramel recipes, they are out there.
Just made these, the recipe was easy, the caramel was perfect! Thanks!
Made the caramel today and will make this my go-to recipe from now on. Caramel is soft enough for other uses as well. I ate two apples myself, not to mention that I picked at the caramel every chance I got. I agree, the syrup enhances this recipe and would not consider leaving it out.
Kim, I have some leftover and put it in an airtight container. It’s my intention to do some additional apples next week, so I think you will be fine making it ahead of time.
Thank you
I am looking at having my child’s daycare make caramel apples for his halloween party and I was going to make the caramel ahead of time and I was wondering if this is a receipe I could make ahead of time and take it to daycare for them to warm up or would they have to make it themselves, I am trying to make it as easy as possble. I thought it would be fun for the kids to decorate their own apples.
Thank you for this recipe. I have searched the internet for some time now to find a decent caramel recipe and all i was ever finding were the ones to use pre-made caramels. that was not my choice. Will be attempting this recipe tomorrow. Thanks again.
Thanks for this great post. I used your advice and made a vegan version of your recipe: http://wp.me/p1fdox-h8
With kudos to you of course!
There is a new apple that is about the size of my daughter’s head. It’s called the Mutsu. I have never seen them in farm stands before this year. I am going to try this recipe with the mutsu’s for my mother-in-law who loved the caramel and chocolate apples I bought 2 years ago for a fund raiser (and hasn’t stopped talking about them since…) I paid 12 or 15 dollars per pre-decorated apple! I can’t wait to make my own with these tips and tricks! Thank you!
These are the most beautiful caramel apples I’ve ever seen! I’ve been experimenting on different caramel apple recipes the past week for my daughters party this weekend! A lot of the ones I come across says you have to coat the toppings right away? You make it sound so easy!I’m going to try your recipe tonight…Wish me luck!
Thank you for sharing!!
totally enjoyed reading this… very entertaining! I might even try the recipe, especially if I can find an “Apple-Zilla.”
I had never tried making caramel apples before – it just looked like way too much work and mess. But I made these over the weekend and they turned out GREAT!!!! Beautiful and delicious! Thank you!!
We tried this caramel tonight for caramel apples. We didn’t have all the great toppings you did, but wow! The caramel was so, so, so good, especially paired with the toasted coconut and semi-sweet dark chocolate! Oh…THANK YOU!
Using your recipe, I was able to make some WONDERFUL caramel apples. I used apples grown by the local amish, and they tasted awesome. Thank you for sharing your recipe.
Wow!!! THose look to DIE for!!! I am so making those for Halloween!! Would it work to refrigerate the caramel and use later?
Just 5 days ago I made caramel apples with sweetened condensed milk & evaporated milk. It was a success! Your recipe sounds intriguing with the molasses and dark brown sugar. I think I’m going to try yours too. I love how you drizzled the chocolate. They look scrumptious. Thanks for sharing!
For people living at high altitudes (like me) we have a test to know how long to cook candy – it is also used for calibrating recipes for a thermometer. Water boils at 212 F at sea level. It boils at 208 F on my thermometer so I subtract the difference from a sea level recipe. Hope that helps.
Revisited this recipe tonight after having great success with it last year. This year even though I followed all the directions (washing the wax off the apples, drying them, chilling them, cooking the caramel to the correct temp and then allowing it to cool to 200) the caramel started out coating nicely but almost completely slid off while the apples rested and cooled, leaving only the faintest sheen of caramel on the apples. I kept cooling the caramel a bit more and trying again, but was never able to get it to coat well. I have no idea what went wrong. It was disappointing after last years’ triumph, but at least were able to follow your other recommendation and sliced the apples and used the caramel for a dip. It sure is fantastic tasting caramel, but I’d love to know what I did wrong.
If i wanted to make these for a school fundraiser, how much would I be able to sell them for. I don’t want to charge too much or too little. Any ideas would be most appreciated… thanks
What could I substitute for the maple? I cannot STAND maple, except on pancakes, etc. and do NOT like maple-flavored candies, caramels, frostings, etc. I am dying to make these, but need something to take the place of the maple syrup. Please help!
Hi! This is probably way too late, but you don’t taste the maple at all. It just blends in with everything else and creates a rich caramel. Trust me! It’s DIVINE!
My God, this is just wonderful … too pretty to eat. What I love about it most is that there is no calories in them. The face of the boy (yours???) says it all.
Was in Victoria, BC this summer and they had a shop that was selling on those healthy apples, I could resit!!! What a wonderful post. Thank you so much!
Your apples look amazing! And holy heck! Apple-zilla is HUGE! Now that’s my kind of caramel apple =o)
I am wondering if you used 2 full sticks of butter, because in the picture they do not look that big. Help?
Yep, the recipe is correct as written and those are standard sticks of butter.
Excited to start making these, saw them on QVC but didn’t want to pay the price. Now I can make my own. Thanks for the great idea.