The Best Ever Homemade Caramel Apple Recipe

8 people
45 min

Growing up, my FAVORITE sweet treat was a caramel apple. My mom would take me to a place called Rocky Mountain Chocolate Factory and buy me one every so often, and to me, there was nothing better. The two years I wore braces were pure torture and the day I got my braces off, my dad had a caramel apple waiting for me. It was heavenly.

Still, to this day, Caramel apples are my favorite indulgence. This is true. It doesn't bother me in the least to take a big bite and have all those caramel apples juices run down my face. This isn't a dessert to eat with good manners. Out the window. That gooey caramel with the tartness of the apple. Might just be the best thing I ever ate.

It's only natural, knowing me, that I would set out to create a caramel apple recipe that would be even better than I remember.

I can honestly say I have achieved that!

Creating The Perfect Recipe!

I tried out a few recipes in my test kitchen, and with a few tweaks I landed on the best homemade caramel apple recipe ever.

Attaching a candy thermometer on the side of the saucepan to monitor cooking temperature is a must.

The Best Ever Homemade Caramel Apple Recipe
Recipe details
  • 8  people
  • Prep time: 10 Minutes Cook time: 35 Minutes Total time: 45 min
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  • 8 large Granny Smith Apples
  • 8 (6-inch) Wooden Skewers
  • 1 cup unsalted butter
  • 2 cups packed brown sugar
  • 1 cup light corn syrup
  • 1 (14-ounce) can sweetened condensed milk
  • 2 teaspoons vanilla

Line baking sheet with parchment paper. Set aside.
Wash each apple well, scrubbing off any wax that may be on the apples.
Insert skewer an inch or two in the bottom of the apple
Stir butter, brown sugar, corn syrup and sweetened condensed milk together in a 3 quart saucepan over medium high heat. Attach candy thermometer to the inside of the pan.
Bring to a boil, stirring constantly, and reduce heat to medium.
Cook until candy thermometer reads 248 degrees F (120 degrees C), 25-30 minutes.
Stir constantly to prevent burning. Very important!
Remove caramel from heat and stir in vanilla extract.
Moving quickly, dip each apple into the hot caramel, completely coating the apple. Place on parchment lined baking sheet to cool. Repeat with remaining apples.
Let cool completely before eating.
Can be stored in an air tight container, in the refrigerator, for up to 4 days.
  • Remember to stir the caramel constantly to prevent burning!
  • When dipping apples into caramel, work quickly and swiftly.
Farmhouse 1820
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