Caramel Dipped Candy Apples (Print Version)

Crisp apples covered in rich caramel, sprinkled lightly with flaky sea salt for balanced flavors.

# What You Need:

→ Apples

01 - 8 small to medium crisp apples (Granny Smith or Honeycrisp), washed and dried
02 - 8 wooden popsicle sticks

→ Caramel

03 - 1 cup unsalted butter
04 - 2 cups packed light brown sugar
05 - 1 cup light corn syrup
06 - 1 can (14 oz) sweetened condensed milk
07 - 1/4 teaspoon fine sea salt
08 - 1 teaspoon pure vanilla extract

→ Topping

09 - 2-3 teaspoons flaky sea salt for sprinkling

# How To Make It:

01 - Line a baking sheet with parchment paper and lightly grease it. Insert wooden sticks firmly into each apple through the stem end. Set aside.
02 - In a large, heavy-bottomed saucepan, melt butter over medium heat. Stir in brown sugar, corn syrup, sweetened condensed milk, and fine sea salt.
03 - Stir constantly with a heatproof spatula or wooden spoon until the mixture comes to a boil.
04 - Attach a candy thermometer to the pan. Continue stirring and cook the caramel until it reaches 240°F — approximately 10-15 minutes.
05 - Remove from heat immediately. Stir in the vanilla extract.
06 - Allow caramel to cool for 2-3 minutes so it thickens slightly but remains pourable.
07 - Dip each apple into the caramel, turning to coat evenly. Let excess drip off, then place on the prepared baking sheet.
08 - While caramel is still tacky, sprinkle each apple lightly with flaky sea salt.
09 - Let apples set at room temperature for at least 30 minutes, or until caramel is firm.

# Expert Advice:

01 -
  • Perfect balance of sweet caramel and savory flaky sea salt creates an addictive flavor combination
  • Made from scratch with real butter and sweetened condensed milk for superior homemade taste
  • Impressive presentation that's perfect for fall gatherings, Halloween parties, or autumn celebrations
  • Naturally gluten-free and vegetarian, accommodating many dietary preferences
  • Customizable with various toppings like nuts or chocolate drizzle for endless variations
02 -
  • Use a heavy-bottomed saucepan to distribute heat evenly and prevent hot spots that can burn the caramel
  • Don't skip the candy thermometer—guessing the temperature often results in caramel that's too soft or too hard
  • Work quickly when dipping apples, as caramel begins to set as it cools
  • If caramel becomes too thick while dipping, briefly return the pan to low heat to restore workability
  • Store finished apples at room temperature rather than refrigerating, which can make the caramel weep and become sticky
Go Back