Homemade Caramel Apples

For 14 caramel apples, Homemade Caramel Apples keeps the list centered on recipe homemade caramel OR 2 to 3 pounds store bought caramel, apples and White. Set aside about 160 minutes.

• Yield 14 caramel apples
• Ready in 160 minutes
• Prep 120 minutes
• Cook 40 minutes

Ingredients

• 1 recipe homemade caramel OR 2 to 3 pounds store bought caramel
• 12-14 medium apples (I prefer Granny Smith or Honey Crisp)
• 12-14 (6-inch) lollipop sticks or wooden sticks
• White, milk, or semisweet chocolate or candy coating for dipping
• Crushed Oreos, graham cracker crumbs, toffee bits, chopped candy bars, etc for decorating

Instructions

1. Remove stems from the apples. Soak the apples in hot tap water (can add 1 tablespoon lemon juice or vinegar) for 1-2 minutes (if the water is too hot, the apples can cook/soften, so just give them a good, quick soak).
2. Scrub the apples very thoroughly with soap (or a fruit wash) and hot water to completely remove the wax from the apples. This step is extremely important! Dry the apples completely. Again, this is an important step so the caramel will stick to the apples.
3. Press a stick into the top of the apple and using a meat mallet or hammer, lightly pound in the stick until it's about halfway into the apple.
4. Make homemade caramel (per the recipe linked in the notes or using your favorite homemade caramel recipe) and let cool to 180-190 degrees F (or warm up store bought caramel to the same temperature). Make sure not to stir the caramel vigorously - it will create air bubbles and those bubbles can pop on the surface of the caramel apples.
5. Dip one side of the apple in the caramel and slowly lift all the way out of the caramel (this helps any air bubbles pop as the apple is gently lifted out). Give the apple a quarter turn and dip back into the caramel.
6. Use the flat edge of a knife to scrape off any excess caramel on the bottom of the apple. Place the apple on a parchment-lined baking sheet and refrigerate until the caramel is set and completely cooled. Repeat with the rest of the apples and caramel.
7. To decorate, dip the sides of the caramel apples in melted chocolate and sprinkle with toppings of choice (lots of options in the post). Refrigerate until set. Package in cellophane bags tied with twine.

Let the center settle before you cut it, or the slices will slump.