Caramel Dipped Candy Apples (Print Version)

Crisp apples coated in rich caramel with a touch of flaky sea salt for a sweet and salty finish.

# What You'll Need:

→ Apples

01 - 8 small to medium crisp apples (Granny Smith or Honeycrisp), washed and dried
02 - 8 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 ounces) 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

# How to Make It:

01 - Line a baking sheet with parchment paper and lightly grease. Insert wooden sticks firmly into apples through the stem end. 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 reaches a rolling boil.
04 - Attach a candy thermometer to the pan. Continue stirring and cook until the caramel reaches 240°F, 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 and 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 sweet-salty balance with flaky sea salt cutting through rich caramel
  • Made with real butter and sweetened condensed milk for authentic, buttery flavor
  • Beautiful presentation that impresses at parties and gatherings
  • Naturally gluten-free and vegetarian-friendly
  • Classic fall tradition you can make at home with simple ingredients
  • Customizable with nuts, chocolate, or other toppings
02 -
  • Use a candy thermometer for precise temperature control—accuracy is crucial
  • Remove any wax coating from apples by dipping briefly in boiling water and drying completely
  • Cool the caramel for 2–3 minutes before dipping so it coats thickly without sliding off
  • Sprinkle sea salt while caramel is still tacky for best adhesion
  • Work quickly when dipping but allow excess caramel to drip back into the pan
  • Store finished apples at room temperature, not in the refrigerator
  • If caramel becomes too thick while working, gently rewarm over low heat
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