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Caramel apples decorated for Halloween
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5 from 10 votes

Easy Caramel Apples

Caramel Apples - easy to make caramel apples
Prep Time1 hr 15 mins
Cook Time2 mins
Total Time1 hr 17 mins
Course: Dessert
Cuisine: American Dessert
Keyword: caramel apples, Easy caramel apples, halloween caramel apples
Servings: 6 apples
Author: Rachael

Ingredients

  • 6 apples choose a tart, firm apple like a honey crisp or granny smith
  • 1 14 ounce package individually wrapped caramels, unwrapped
  • 2 tablespoons milk
  • Candy corn M&Ms, Halloween sprinkles, OREO cookie crumbs and other small candies

Other

  • Water for boiling
  • Paper Towels
  • Craft sticks or skewers
  • Wax paper lined baking sheet
  • Oil cooking spray or butter to line wax paper

Instructions

  • Bring a large pot of water to a boil. Dip apples into boiling water briefly, using a slotted spoon, and let sit in water for 20-30 seconds.
  • Remove from water, and use a paper towel to wipe off any wax that may be on the apples (or buy direct from an orchard so they are wax free).
  • Wipe apples dry, and refrigerate 1-2 hours, or overnight. If in a hurry, place in freezer for 15 minutes before dipping into the caramel so they are chilled and will help the caramel set.
  • Remove the stem from each apple and press a craft stick, fork, or sucker stick into the top.
  • Butter some wax paper, or spray it with cooking spray, and line a baking sheet with it.
  • Place caramels and milk in a microwave safe bowl, and microwave for 1 minute, stir, then microwave for another minute.
  • Stir until milk is fully incorporated and caramel is easy to stir, but not too runny or hot.
  • Allow to cool briefly, about 3-4 minutes. Especially if the caramel is too hot. As it will run off the apple if it is too hot. But don’t wait too long, as you want the caramel to be able to coat the apples. Reheat a little if you wait too long.
  • Remove apples from refrigerator or freezer, and roll in the caramel sauce.
  • Roll each apple quickly in caramel sauce until well coated. Rotate your apples while you dip, and after you get the apple covered, hold it up above your bowl and slowly rotate to allow the caramel to make an even coat, and allow the caramel to begin to set up before you place it on your prepared sheet. This will reduce puddling at the bottom of the apple.
  • If decorating your apples, set your apples in a deep dish of sprinkles, or chopped OREOs, etc. while you dip the next apple, and gently press the treats into the caramel. Don't roll it or push it into the toppings as this often pushes the caramel away from the apple and can be very messy.
  • Place on the buttered or oiled wax paper on the baking sheet, and let set up.
  • Decorate further if desired.

Notes

Apples need to have wax removed before they are dipped in caramel or the caramel won’t stick well. Do this by dipping in boiling water for a few second or just purchase non waxed from your local farmer. The idea is not to cook your apples, as they won’t be nearly as good if you do. But by taking the time to remove the wax, you get a far better experience, and even coating of caramel.
Apples should be very cold to help set the caramel. After you remove the wax, refrigerate overnight or put the apples in the freezer for 15 minutes before dipping. This will help you have a nice even coating, and not have all your caramel run off the apple onto the tray.
Have your apples ready with the stick in before you melt your caramel. You want to work quickly once the caramel is melted, which means you need to have everything else ready to go. Bowls of extras ready for use, sticks in, apples chilled.
Don’t overheat your caramels. Place caramels and milk in a microwave safe bowl, and microwave for 1 minute, stir, then microwave for another minute. But if your microwave runs hot, just pay attention, you want it to melt, but not be boiling over your bowl. Stir until you get a nice smooth consistency that is not too runny, nor too hot, but that is thin enough to dip your apples into it. Then let it cool for a couple minutes so you don’t have hot caramel running right off your apples. It is all about timing, look for caramel that is easy to stir, but not too runny or too hot. Reheat a little if you wait too long or if the first apple is difficult to dip.
Rotate your apples while you dip, and after you get the apple covered. The trick is to hold to the apple up above your bowl and slowly rotate to allow the caramel to make an even coat, and allow it to start to cool and form onto the apple so it doesn’t run off thanks to gravity when you set it down on your tray.
If decorating your apples, set your apples in a deep dish of sprinkles, or chopped OREOs, etc. while you dip the next apple, and gently press the treats into the caramel. Don't roll it or push it into the toppings as this can push the caramel away from the apple and can be very messy.
Spray the wax paper with cooking oil or spread butter over it so you don’t have to pick wax paper off the bottom of your apples. And once coated and rotated, and decorated, set on the tray.
DO NOT wrap your apples in any type of clinging wrap. Even after they've firmed up. It will stick.
Run a knife edge at the bottom of the apple to get all the excess caramel off.