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Caramel Apple on a cookie sheet with a pool of caramel around the bottom.

Caramel Apples (with 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!
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Course: Dessert
Cuisine: American
Prep Time: 10 minutes
Total Time: 10 minutes
Servings: 5 apples
Calories: 335kcal
Author: Alexandria Ulmer

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

Recipe copyright The Domestic Spoon. For educational or personal use only. 
  1. 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.
  2. Chewy Caramel Pieces: You can use Kraft, Werthers, Brachs or any other brand you prefer. Just make sure you choose a soft caramel.
  3. White Vinegar: Vinegar is used to prep your apples. It’s optional, but it really helps the caramel stick!
  4. 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. 
  5. 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.
  6. 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.

Nutrition

Serving: 1apple | Calories: 335kcal | Carbohydrates: 73g | Protein: 3g | Fat: 5g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 1g | Cholesterol: 4mg | Sodium: 155mg | Potassium: 328mg | Fiber: 4g | Sugar: 60g | Vitamin A: 124IU | Vitamin C: 9mg | Calcium: 98mg | Iron: 0.3mg
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