Caramel Apples Recipe – Only 2 Ingredients!
Tart apples covered in sticky sweet caramel make for the perfect fall treat! Perfecting a flawless Caramel Apples Recipe takes some practice, but this recipe calls for only 2 ingredients making it quick and easy!
This time of year when fall is just around the corner and the temperatures are beginning to dip, is officially apple season. There is no better way to celebrate than with some classic Caramel Apples!
If you’ve ever attempted to make caramel apples before and been faced with caramel that didn’t stick or maybe clumped too much, you may be tempted to give up on them altogether… but I promise caramel apples aren’t as complicated as they seem!
In fact, you can make this picture perfect Caramel Apple Recipe with just two ingredients: Apples and Chewy Caramels.
With the right prep, you’ll have no problem dipping your apples, cooling your caramel and enjoying a treat reminiscent of fall carnivals and good times!
Why Make This Recipe
- Only Two Ingredients: Let’s not overcomplicate things. You really just have to carefully melted chewy caramel for the perfect dipping caramel. You can also make your caramel from scratch, but this recipe shows how to do this the EASY way!
- Easy to Make: Making caramel apples is a great activity for all ages to do together. You can get the whole family involved and let them choose their own additional toppings. Caramel apples are made for good times! And with no homemade caramel in this recipe, you’ll be able to make this recipe in no time.
- Inexpensive: I know caramel apples are pricey when you buy them from a candy store or a carnival, so you may be shocked by how affordable they are to make at home. You can make a dozen caramel apples for what you might pay someone else to make just one!
Ingredients for this Caramel Apple Recipe
Here is a visual overview of the ingredients in the recipe. Scroll down to the recipe at the bottom for quantities.
- Granny Smith Apples: You can use any apples you choose but Granny Smith apples have the perfect crunch and tart flavor that just pairs so perfectly with caramel and candy.
- Chewy Caramel Pieces: You can use Kraft, Werthers, Brachs or any other brand you prefer. Just make sure you choose a soft caramel.
- White Vinegar: Vinegar is used to prep your apples. It’s optional, but it really helps the caramel stick!
Tools
- Kebab Sticks (6”) with Pointed Ends: The pointed ends make it much easier to stick into your apples, but you could also use popsicle sticks. I bought mine online!
How to Prepare Your Apples
Most apples from the grocery store are covered in wax to keep them fresh. You want to remove this wax to give your caramel a clean surface to stick to. Follow the instructions below:
Waxed Apples
- Wash your Apples: For best results, you can boil water and ¼ cup of white vinegar in a large pot, then add the apples for 10 seconds at a time. Remove the apples from the water and scrub them with a cloth or paper towel to remove the wax.
- Do not boil your apples for longer than 10 seconds or you may accidentally make them mushy. Just a quick dip in the boiling water will remove the wax without cooking your apple.
- Make sure to completely dry the apples before dipping them in caramel.
Unwaxed Apples
You can also find unwaxed apples if you pick them yourself or shop at a farmer’s market. You’ll know they are unwaxed if they are not shiny but have more of a slightly matte exterior. Here’s how to use them:
- If you use unwaxed apples, simply clean them with water and use a paper towel to dry them completely.
- Make sure the apples are completely dry before you try to dip them.
How to Melt The Caramel
You can melt the caramel on the stovetop or in the microwave. Most chewy caramels have directions on how to do this on the packaging.
- On the Stovetop: Unwrap your caramels and place them in a pot on the stove over medium-low heat along with a tablespoon of water. Mix gently until the pieces melt.
- In the Microwave: Unwrap your candies and place them in a microwave safe bowl with a tablespoon of water. Heat the caramels in 30-second intervals, mixing between each interval, until all the candies melt.
How to Make This Recipe
Step 1: Briefly boil and wipe down the apples to remove the wax. Remove the stems and place Kebab sticks in the apples.
Step 2: Melt the caramels according to the package instructions
Step 3: Dip the apples in the caramel, placing them on a cookie sheet afterwards. Dip your apples in peanuts, candy, or sprinkles at this point if desired.
Step 4: Place the Caramel Apples in the fridge until the caramel is set. Enjoy!
Expert Tips
- Do not place your caramel apples on wax or parchment paper. The caramel causes them to stick, and it is a mess trying to get them off of the paper. You can spray a bit of nonstick spray on your cookie sheet to prevent sticking–but then you end up with a little nonstick spray on your finished apple. I prefer to let them cool on the cookie sheet or a silicone mat, then use a spatula to separate the caramel apple from the cookie sheet later.
- The best way to keep your caramel warm and melted if you plan to make a large batch of caramel apples is to keep it warm in a slow cooker. Set the slow cooker to warm and give it a good stir frequently.
- If you plan to dip your caramel apples in nuts or candies, make sure you have those ready to dip right away before your caramel sets.
Optional Toppings
Caramel apples are so fun to make at home because you can personalize them any way you choose! If you want to add extra toppings to your creation, be sure they are ready to go! I love to dip caramel apples in:
- Crushed Oreos
- Cookie crumbs
- Milk Chocolate
- Dark chocolate
- White Chocolate
- Shredded coconut
- Chopped nuts
- Graham crackers
- Sprinkles
- Mini chocolate chips
- Peanut butter chips
- Sea salt
Recipe FAQs
When it comes to choosing the best apples, you want ones that are firm and free from any bruising. I love to use big apples (because that means more yummy slices!)
Granny Smith apples are the most traditional choice for a caramel apple recipe, but you could also use fuji, honeycrisp or crispins.
Once your caramel apples have cooled completely, you can store them in the fridge for up to a week. Try to keep them covered to keep the apples from browning.
Caramel apples also make great gifts! You can place them on plates and then wrap with saran wrap or wrap each one in cellophane.
Did you enjoy this Caramel Apple Recipe? If so, make sure to check out these other recipes I picked out just for you:
- Applesauce Cookies with Brown Butter Cream Cheese Frosting
- Apple Cider Donut Bread Pudding
- Stuffed Apples
If you tried this Caramel Apple Recipe or any other recipe on my website, please leave a 🌟 star rating and let me know how it went in the 📝 comments below!
Caramel Apples (with 2 Ingredients)
Equipment
- 5 Kebab Sticks (6”) with Pointed Ends
Ingredients
- 5 Granny Smith Apples
- 11 oz Chewy Caramel Pieces
- ¼ cup white vinegar, optional
Instructions
- Wash the apples to remove the wax on the outside. For best results, you can boil water and ¼ cup of white vinegar in a large pot, then add the apples for 10 seconds at a time. Remove the apples from the water and scrub them with a cloth to remove the wax.
- Remove the stem from the apples. Place your kebab sticks where the stem was, going about ½ of the way down in the apple.
- Place your apples in the freezer while you melt your caramel. The cold exterior will help the caramel stay on for longer.
- In a small/medium pot, melt the caramel pieces according to the package instructions (my package instructed me to add the caramel into the pot alongside 2 Tbsp of water and mix until melted).
- Remove the apples from the freezer and dip in the caramel, placing the coated caramel apples on a cookie sheet afterwards. Dip your apples in peanuts, candy, or sprinkles at this point if desired.
- Place the caramel apples in the fridge until the caramel is set. Serve and enjoy!
Notes
- Granny Smith Apples: You can use any apples you choose but Granny Smith apples have the perfect crunch and tart flavor that just pairs so perfectly with caramel and candy.
- Chewy Caramel Pieces: You can use Kraft, Werthers, Brachs or any other brand you prefer. Just make sure you choose a soft caramel.
- White Vinegar: Vinegar is used to prep your apples. It’s optional, but it really helps the caramel stick!
- Do not place your caramel apples on wax or parchment paper. The caramel causes them to stick, and it is a mess trying to get them off of the paper. You can spray a bit of nonstick spray on your cookie sheet to prevent sticking–but then you end up with a little nonstick spray on your finished apple. I prefer to let them cool on the cookie sheet or a silicone mat, then use a spatula to separate the caramel apple from the cookie sheet later.
- The best way to keep your caramel warm and melted if you plan to make a large batch of caramel apples is to keep it warm in a slow cooker. Set the slow cooker to warm and give it a good stir frequently.
- If you plan to dip your caramel apples in nuts or candies, make sure you have those ready to dip right away before your caramel sets.
