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Homemade Caramel Apple Dip

This caramel is intentionally much thicker than a caramel sauce. Once it cools slightly, it should cling to the apples rather than immediately running off.
Prep Time10 minutes
Cook Time20 minutes
Keyword: caramel apple recipes, caramel apples, caramel for cakes, easy caramel recipe
Servings: 6 apples

Equipment

Ingredients

  • 1 cup 2 sticks unsalted butter
  • 2 cups packed light brown sugar
  • 1 cup light corn syrup
  • 1 can 14 ounces sweetened condensed milk
  • 1/4 teaspoon salt
  • 2 teaspoons vanilla extract

Instructions

  • Wash the apples and dry them extremely well. Any moisture or wax on the outside can prevent the caramel from sticking. Insert a food-safe stick firmly into the top of each apple.
  • Line a baking sheet or plate with parchment paper and lightly grease the parchment.
  • In a heavy-bottomed saucepan, combine the butter, brown sugar, corn syrup, sweetened condensed milk and salt.
  • Cook over medium heat, stirring frequently, until the butter has melted and everything is completely combined.
  • Continue cooking, stirring constantly to prevent scorching, until the caramel reaches 235–240°F on a candy thermometer. For a soft caramel coating, I would begin checking its consistency around 235°F rather than automatically taking it all the way to 240°F.
  • Remove the saucepan from the heat and carefully stir in the vanilla.
  • Let the caramel sit for about 5 minutes, or until it has thickened slightly but is still fluid enough for dipping.
  • Tilt the saucepan and dip each apple into the caramel, rotating it until coated. Allow the excess caramel to drip back into the pan, then place the apple onto your prepared parchment.
  • Let the caramel apples cool and set completely before putting them on the cake.

Notes

A Note About Caramel Temperature

A candy thermometer is really helpful for this recipe. The hotter you cook caramel, the firmer it becomes once cooled.
You want this caramel thick enough to stay on the apples but not so firm that it's difficult to bite into. Start testing around 235°F. You can drop a tiny amount into cold water—it should form a soft, pliable ball rather than dissolving or becoming hard.
If you're at higher elevation, candy temperatures can also need adjustment because water boils at a lower temperature.