We are so excited to bring you our ultimate guide to homemade caramel apples! We have tested and troubleshot to make this the only guide you will ever need to make the most perfect caramel apples. We made this as simple as possible, so you can have a stress-free experience and just enjoy the process, and of course, the end result! You can make these just because, or give them out as gifts. It’s always a good day for a caramel apple!
Apple Choices for Homemade Caramel Apples:
By far, the very best apple to use is Granny Smith. It is crisp and tart and the absolute best match for that super sweet caramel. Other good apple choices are Honey Crisp and Fuji.
How to pick the best apple:
In order to have that correct ratio of tart apple to sweet caramel, you should choose a small to medium-sized apple. None of those jumbo apples here, please. Make sure it is firm, without any holes or soft spots.
Do I have to dip a whole apple?
Absolutely not! We love the look of a whole caramel apple, but you can always dip apple slices or wedges. Simply slice or wedge your apple, and let your slices soak in cold water with a small amount of lemon juice to prevent browning while you are dipping all of your cut apples.
What kind of sticks can I use?
You have so many options on the type of stick to skewer your apples with. We love sturdiness in thick skewers, but you could always use popsicle sticks, or really any other stick option you can find!
You have a few options of caramel to use for caramel apples.
Caramel that is too hot or too cold will not stick to your apple well. Once your caramel is at the right temperature, pour it into a slow cooker and turn to the low setting. This will keep it at a consistent temperature, ready for dipping!
There are no rules to topping your caramel apples! Nuts, candy, mini chocolate chips, double-dipped in white chocolate, and crushed candy bar are just the tip of the iceberg!
Troubleshooting Tip: Why is the caramel sliding off?
If the caramel is too warm when you dip it, it will just slide right off. We found the best temperature for dipping is between 160-180 degrees Fahrenheit. Use a digital thermometer for 100% accuracy, and allow your caramel to cool back into that range before trying to dip again.
Troubleshooting Tip: Why are there bubbles in my caramel?
Over-stirring can certainly lead to bubbles in your caramel. Stirring adds air into the caramel causing the bubbles, making it impossible to correct after the fact. You can, however, use a knife to pop the bubbles on your apples before hiding those bubbles with your toppings.
Troubleshooting: Caramel is too thick
If your caramel has thickened too much and become hard, you can thin it out with a few tablespoons of milk.