Apple Pie Caramel Apples start with tart Granny Smith apples that are dipped in fabulous homemade caramel then covered in white chocolate and finished off with a hefty sprinkling of cinnamon sugar. They’re my favorite caramel apple ever!
I distinctly remember the first time I tasted an Apple Pie Caramel Apple, it was probably 25+ years ago. My friend’s sister was getting married and these caramel apples were given out at her wedding reception.
I honestly thought it was an odd flavor combination for a caramel apple and wasn’t sure it would be any good. Boy was I completely wrong! I fell in love with them and to this day they are my favorite flavor of caramel apples ever!
Me, lover of any and all things chocolate would pick this apple pie flavored caramel apple over one dipped in milk and/or dark chocolate and rolled in crushed candy bars or Oreos.
Can you even believe it?
These apples really are simple to make, but do a few steps with waiting time in between.
You can buy store bought caramels (like Kraft) or a brick of caramel (like Peter’s caramel), but homemade caramel is soooo much better and it’s not hard to make.
WHAT ARE THE BEST APPLES FOR CARAMEL APPLES?
My favorite apples to use are Granny Smith apples because they’re tart, which pairs perfectly with the sweetness of the caramel and white chocolate. Another good choice would be honeycrisp.
A few helpful hints:
- Make sure your apples are really cold because it definitely helps the hot caramel to set faster and adhere to the apple when you go dip them.
- The best technique for dipping the cold apples is to plunge the apple in and out quickly, rolling it around if necessary to coat all the sides and letting the excess caramel drip off before placing it on the lined cookie sheet. If you let the apple linger in the hot caramel because this will make the apple start to warm up and then the caramel tends to slump down the sides of the apple.
- Use the same technique when dipping the apples into the melted white chocolate. I like to melt mine in a glass pyrex measuring cup or something that is deeper than it is wide. (Sorry, forgot photos of me dipping them in the white chocolate.)
- Immediately after doing dipping the apples into the white chocolate, generously sprinkle the apples with the cinnamon sugar mixture. I have a shaker jar that is always filled with cinnamon sugar that I use for this. You can pour the cinnamon sugar mixture into a shallow dish and roll the apples in it, but I prefer sprinkling it on.
- Keep these stored in the refrigerator, but pull them out of the fridge about 30 minutes before you’re ready to slice and eat them.
- Get creative! Go ahead and dip these in whatever kind of chocolate and toppings you want or you can leave them just plain. They are delicious anyway!
Look at that decadent, beautiful, homemade caramel. . . give me a spoon and I’ll be just fine.
I like to cut them into sections once the apples are set. It’s so much easier to eat them in segments. Doesn’t mean I don’t end up eating the whole apple (lol).
Here’s how I like to cut them:
Use a large, sharp knife to slice the apple on each side of the stick, being careful to avoid the core. Then rotate the apple a quarter turn and slice on either side of the stick again to cut the apple into 8 pieces.
No mine aren’t perfect looking like the ones you buy in the chocolate/candy stores, but they taste every bit as good, if not better.
Yes, sometimes they turn out prettier than others, just depends on how careful I’m being and how much time I have to make them. No matter how good or bad they look, they are incredibly delicious and I legit could eat these every. single. day.
I love to leave the “pool” of caramel on the bottom of the apples, it’s my favorite part!
That “pool” of caramel will sometimes it will continue to spread on the cookie sheet even after I’ve let the excess caramel and white chocolate drip really well and scraped the bottom. If you want to “clean up” your apples, you can always use a knife to “trim”around the bottom of the apples after they’ve set up and then use your fingers to smooth it out. Do whatever you like, but I love it and leave it!
Just remember that old saying practice makes perfect and no matter how yours look, they’re going to taste incredible.
If you have any questions, feel free to email me or DM on Instagram and I’d be happy to help.
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Apple Pie Caramel Apples
- Total Time: 9 minute
- Yield: 8 apples 1x
Description
Tart apples, sweet homemade caramel, melted white chocolate and cinnamon sugar make for an incredible, decadent caramel apple. ♡
Ingredients
- 5 to 6 Granny Smith apples, washed and dried
- Sticks – popsicle, sucker, skewers, etc.
Caramel:
- 1 3/4 cups granulated sugar
- 1 cup light corn syrup
- 1/4 teaspoon salt
- 2 cups heavy cream, divided
- 1 teaspoon vanilla
- 1 to 1 1/2 lbs white chocolate melts (I use Guittard melts)
Cinnamon & Sugar
- 1/2 cup granulated sugar
- 1/2 to 1 teaspoon cinnamon
Instructions
Apple prep:
- Line a large baking sheet with parchment paper or a silicone baking mat.
- Make sure apples are clean, dry and cold.
- Insert the wooden stick through the top of each apple, about one inch deep. Keep them in the fridge or freezer until caramel is ready.
Caramel:
- In a heavy-bottomed 3 quart saucepan, mix sugar, light corn syrup, salt and 1 cup of the heavy cream. Cook over medium heat and stir continuously with a wooden spoon until the temperature reaches 235-240 degrees F (softball stage) on a candy thermometer.
- Add 1/2 cup of the remaining heavy cream. Continue to cook and stir until the temperature again reaches 235- 240 degrees F. Add the last 1/2 cup of heavy cream and again continue to cook and stir until the temperature reaches 235 – 240 degrees F. (*See notes). Remove the pan from the heat and stir in the vanilla. Let caramel cool for about 5 to 10 minutes.
- Dip each apple into the caramel and roll to coat the sides. Once you have coated the apple, lift the apple straight up out of the caramel and let the excess drip off or use a rubber spatula and scrape the excess off. Flip it upside down for a moment (30-45 seconds) as it cools, before setting down. Place the apple on a cookie sheet lined with parchment paper or a silpat liner. Repeat until all apples are dipped in the caramel, then refrigerate for about 10 to 15 minutes or until caramel is set.
- Meanwhile melt the white chocolate in microwave for 1 minute and then stir well. Continue cooking in 30 second increments at 50% power, stirring after each time and repeating until completely melted and smooth.
- Dip the apple into the white chocolate shaking off excess and then immediately sprinkle generously with cinnamon sugar. Returned to the prepared pan and place in the fridge until set. Store in the refrigerator.
Notes
- Reaching this temperature should take about 15 – 20 minutes, (don’t be worried if your caramel takes longer, just use the candy thermometer as your guide). The temperature will heat up slowly, then move quicker than you think, so keep your eye on it. Once it reaches 235°F – 240°F, remove caramel from heat and stir in the vanilla. Allow caramel to cool for about 5 to 10 minutes.
- Prep Time: 20 mins
- Cook Time: 15-20 mins
Recipe Source: 5 Boys Baker
New to your site, it’s great!
I’m curious tho… why do the apples need to be kept in the refrigerator?
Can’t wait to make them!
I have Apple pie spice that I’m thinking on sprinkling on one or two to see how it is!!I
I made your slow cooker gnocchi soup, we loved it!!!
Thank you!
Hi Pat, welcome! So happy you found my site. The apples need to be cold when you make these because it helps the caramel set faster and stick better. After they are made, the apples will stay fresher longer if you keep them in the fridge. That soup is delicious, so happy you loved it! Look forward to hearing about other things you make. Take care.