Best Caramel Apple Recipe -Caramel that sticks!

Caramel Apples|


Units Scale

6 medium Gala apples, wax removed

1 cup butter + 4 tablespoons

1 cup granulated sugar

1 1/4 cup dark brown sugar, packed

1 cup corn syrup

114 oz sweetened condensed milk

1 teaspoon maple syrup or vanilla

Chopsticks or craft sticks


Diced peanuts, walnuts, pecans, mini m & m’s, white bark, chocolate morsels


  1. Prepare apple toppings and place in bowls, set aside.
  2. With 4 tablespoons of butter grease parchment paper or wax paper, set aside.Remove wax on apples by placing apples in boiling water for 40 seconds, remove and rinse.
  3. Dry apples, remove apple stems and add sticks.  Place apples in refrigerator to chill while you make the caramel.  (You will thoroughly dry apples with a towel before dipping in caramel.)

Make Caramel

  1. In large saucepan on medium heat, melt butter, sugars and corn syrup until smooth, but not boiling.
  2. Add condensed milk and stir with wooden spoon until candy thermometer reaches 178 degrees.  Remove from heat and add syrup or vanilla, let caramel cool for 3-4 minutes before dipping apples.

Dipping Apples

  1. To dip apples; make sure apples are completely dry.  Dip apple in caramel and allow caramel to drop off the bottom so it will not pool,  roll apple in desired toppings, place on buttered wax or parchment paper to set.
  2. Melt white bark and chocolate chips in separate containers and place in individual disposable piping bags.  Pipe  white bark and chocolate around tops of apples in a drizzle design.
  3. Keep apples refrigerated.  Apples will last up to two days.


Apples must be completely dry before dipping.

Apples should be at room temperature to dip.

Caramel hardens quick, so have apples prepared ahead and ready to dip. If caramel gets to thick, add small amount of cream and stir over low heat to correct dipping consistency.