Caramel Apples

As we are getting settled into our new home, I am loving breaking in my new kitchen with plenty of fall treats!

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If you read my posts over the past couple of weeks, you know that my favorite fall flavor is Pumpkin! Well, caramel is a close second!!

Making caramel apples is extremely easy!! You just need the right tools to get started.

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You will need apple sticks (or popsicle sticks), apples, caramel, a cookie sheet topped with wax paper and sprayed with Pam, and toppings. You may have also noticed the unusual container on the left. I will talk a little bit more about that down below.

Apple Sticks- Popsicle sticks work great, or you can use apple sticks.

Apples- I used Honeycrisp, but the beauty of making these yourself is that you can use your favorite kind of apple!

Caramel- Kraft makes a wonderful caramel for apples, Kraft Caramel Bits are small and unwrapped so they are perfect for easy melting.

Toppings- There are so many possible toppings, I used chopped walnuts, mini chocolate chips, and Halloween sprinkles. You could also use chopped peanuts (or any nut) or even mini M&M’s.

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This awesome container is a treat dipper. It is specifically meant for dipping apples, and makes this whole process so much easier. THIS IS NOT A REQUIREMENT, but will definitely simplify the process.

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An important part of making caramel apples is being prepared, and getting everything ready BEFORE starting the caramel.

This means you will need to wash the apples with warm water, and dry them. This will help to remove the wax coat on the apples so the caramel will stick. Remove the stem of the apple, and insert the apple stick. If you would like, you can gently pound in the apple stick. Or, if you are using the pointy apple sticks, you should just be able to use the force from your thumb.

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Caramel is sticky….and messy. You will want to put a piece of wax paper on a cookie sheet, and spray it with Pam. This will give you somewhere to put the apples, and ensure that they don’t stick once they have dried.

I suggest that you have your apples, caramel, toppings, and cookie sheet all close together to limit possible dripping.

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As the caramel package states, you will want to melt it on medium-low, along with 2 tablespoons of water. Caramel melts fast (and again is very sticky), so it is best to stay close to the caramel, stirring frequently. Once the caramel is melted, pour it into the treat dipper (if you are using it). You can then very easily dip the apples. When pulling them out of the caramel, hold the apple over the caramel for a moment to let it drip. Then roll the apple in your topping of choice, being careful not to smear the caramel, and place on the cookie sheet.

Place the cookie sheet in the refrigerator so that the caramel can harden. Keep apples refrigerated. Take out of the fridge 10 or 15 minutes before eating.

Keep in mind that caramel hardens quickly. Even if you are planning to do a larger batch of apples, I would suggest doing them in batches of 5, so that your caramel does not harden while you are still dipping them.

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I did 3 batches of caramel apples, and above are some of my results.

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This is such a festive treat, enjoy!

Caramel Apples 

  • 5 Apples (use your favorite type)
  • 11 oz bag of Kraft Caramel Bits
  • 2 T of Water
  • Apple Sticks
  • Toppings of your Choice (walnuts, peanuts, chocolate chips, sprinkles, M&M’s, etc.)
  1. Wash the apples with warm water, dry. Remove the stems of the apples, and either gently pound in the apple stick or use the pressure from your thumb.
  2. Set out the toppings you will be using. Place a piece of wax paper on a cookie sheet, spray with Pam.
  3. Pour the caramel bits and water into a saucepan, and melt on medium-low. Stay close to the caramel, stirring frequently. If using a treat dipper, pour the melted caramel into it. Dip apples in caramel, allow to drip for a moment over the caramel. Gently roll apples in toppings. Be careful not to smear the caramel. Place on cookie sheet.
  4. Once all apples are dipped and rolled, place the cookie sheet in refrigerator to harden the caramel. Keep apples refrigerated, remove from refrigerator 10-15 minutes before serving.

I welcome your feedback, please let me know what you think!