Caramel Dipped Candy Apples (Printable Version)

Crisp apples coated in buttery caramel and finished with flaky sea salt for a perfect sweet and salty treat.

# What You'll Need:

→ Apples

01 - 8 small to medium crisp apples (Granny Smith or Honeycrisp), washed and dried
02 - 8 sturdy wooden popsicle sticks

→ Caramel

03 - 1 cup unsalted butter
04 - 2 cups packed light brown sugar
05 - 1 cup light corn syrup
06 - 1 can (14 oz) sweetened condensed milk
07 - 1/4 teaspoon fine sea salt
08 - 1 teaspoon pure vanilla extract

→ Topping

09 - 2 to 3 teaspoons flaky sea salt for sprinkling

# Directions:

01 - Line a baking sheet with parchment paper and lightly grease it. Insert wooden sticks firmly into apples through the stem end and set aside.
02 - In a large heavy-bottomed saucepan, melt butter over medium heat. Stir in brown sugar, corn syrup, sweetened condensed milk, and fine sea salt.
03 - Stir constantly with a heatproof spatula or wooden spoon until the mixture comes to a boil.
04 - Attach a candy thermometer to the pan. Continue stirring and cook the caramel until it reaches 240°F (soft-ball stage), approximately 10 to 15 minutes.
05 - Remove from heat immediately and stir in vanilla extract.
06 - Allow caramel to cool for 2 to 3 minutes until it thickens slightly but remains pourable.
07 - Dip each apple into the caramel, turning to coat evenly. Let excess drip off, then place on the prepared baking sheet.
08 - While caramel is still tacky, sprinkle each apple lightly with flaky sea salt.
09 - Let apples set at room temperature for at least 30 minutes until caramel is completely firm.

# Additional Tips::

01 -
  • Perfect balance of sweet caramel and salty finish creates an irresistible flavor combination
  • Made with simple, wholesome ingredients you likely already have in your pantry
  • Beautiful presentation makes them ideal for gifts, parties, or special autumn celebrations
  • Customizable with your favorite toppings like nuts or chocolate drizzle
  • Medium difficulty level means home cooks can achieve professional-looking results
  • Naturally gluten-free and vegetarian-friendly dessert option
02 -
  • Choose apples without wax coating for best caramel adhesion—organic apples often work perfectly
  • Make sure apples are completely dry before dipping to prevent the caramel from sliding off
  • Use a heavy-bottomed saucepan to distribute heat evenly and prevent burning
  • Stir constantly while cooking to avoid hot spots and ensure smooth caramel
  • Let the caramel cool for 2-3 minutes before dipping—this prevents the coating from being too thin
  • Work quickly once you start dipping, as caramel will continue to thicken as it cools
  • Apply sea salt immediately after dipping while the caramel is still tacky for best adhesion
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