Homemade Caramel Apples
Fall has always been my favorite season. Growing up in Michigan, autumn felt like something straight out of a movie. As soon as the weather started to cool down, my family would make our annual trips to Bayne’s Apple Farm for fresh caramel apples, warm apple cider, and those irresistible cinnamon-sugar doughnuts that somehow tasted even better on a crisp fall day.
We also spent many weekends exploring Northern Michigan, where apple orchards, pumpkin patches, and fall festivals seem to be around every corner. Looking back, those trips created some of my favorite childhood memories. There was something magical about biting into a freshly picked apple, seeing the leaves turn brilliant shades of red and gold, and finally pulling out my boots and sweaters after a long summer.
Now that I live in sunny Southern California, I find myself getting a little homesick every October. While I certainly don’t miss Michigan winters, I do miss the feeling of a true Midwest fall. Since I can’t always hop on a plane and head back home, I try to bring a little bit of that autumn magic into my own kitchen. And for me, nothing says fall quite like homemade caramel apples.
I love making my caramel from scratch because the flavor is so much richer than store-bought versions. If you’re feeling adventurous, be sure to try my homemade caramel recipe, which is made without corn syrup. It may sound intimidating, but it’s surprisingly simple with the help of a candy thermometer.
One trend I’ve been seeing lately is caramel apples coated in popcorn, and I knew I had to give it a try. The combination of sweet caramel, tart apple, and salty popcorn is absolutely delicious. I make my popcorn on the stovetop so I can control exactly how much butter and salt goes into it, but the fun part is that you can customize these apples however you’d like. Chopped peanuts, mini chocolate chips, sprinkles, or popcorn all make wonderful toppings.
These caramel apples are a little taste of the Midwest and one of my favorite ways to celebrate fall, no matter where
How to Dip Caramel Apples
Prepare the Apples
Wash and thoroughly dry your apples. This step is important because any moisture on the apples can prevent the caramel from sticking properly. Remove the stems and insert wooden sticks into the tops of the apples. Place them on a parchment-lined baking sheet (wax paper works too).
Let the Caramel Cool Slightly
After making the caramel, allow it to cool for a minute or two. If the caramel is too hot, it will slide right off the apples. You want it warm and thick enough to cling to the fruit.
Dip the Apples
Hold the apple by the stick and dip it into the caramel, tilting the saucepan if necessary. Rotate the apple slowly until it is completely coated, leaving a small section near the stick uncovered if desired.
Lift the apple out of the caramel and gently twist it to allow any excess caramel to drip back into the pan. You can also scrape the bottom of the apple along the edge of the saucepan to prevent a large pool of caramel from forming at the base.
Add Toppings
While the caramel is still soft, immediately roll or sprinkle the apples with your desired toppings. Some of my favorites include:
- Fresh stovetop popcorn
- Chopped peanuts
- Mini chocolate chips
- Crushed pretzels
- Sprinkles
- Toasted coconut
Gently press the toppings into the caramel to help them stick.
Let Set
Place the finished apples on the parchment-lined baking sheet and allow them to cool completely. You can leave them at room temperature or refrigerate them for about 15 to 20 minutes to help the caramel firm up more quickly.
Serve
Once set, the apples are ready to enjoy. For the cleanest slices, chill the apples slightly before cutting and use a sharp knife.
Maria’s Tip
If your caramel starts to thicken too much while dipping, place it over very low heat for a minute or two and stir until smooth again. Working with warm caramel makes the dipping process much easier.
Ingredients
4-6 apples; or however many you are wanting to make
1 cup
or store bought caramels; this will depend on how many apples you are going to dip
whatever toppings you like; chopped peanuts, mini chocolate chips,
wax paper
How To
*Prepare 6-8 small apples by washing and drying them well
*Let the apples sit out until the are room temperature
*Melt the caramel over a double boiler; do this by placing a bowl over a pot of simmering water making sure that the water is not touching the bowl itself
*Remove the stems of the apples and insert a stick of your choice; this time I used a kabob skewer but you can also use lollipop sticks too
*Once the caramel is melted simply dip the apples by spinning them around in the caramel
*I like to use a spatula to remove any excess caramel from the bottom of the apple
*Coat the caramel dipped apple in the toppings you choose and then place on the wax paper to set up
*Enjoy!!!
