Homemade Apple Pie Caramel Apples are a must this time of year!

Apple Pie Caramel Apples – step by step recipe along with all the tips and tricks to get them right.
Have you ever had an Apple Pie Caramel Apple? If not, you must! They really are a taste sensation. I’m so excited to share with you the recipe along with all tips to make them at home just like the kind you can buy in the candy store. Did you know that in stores, these pretty apples sell around six dollars each?! But did you know that you can make them at home for only $1 each?! …and the best part is that your friends and family will think you are ah-mazing when you deliver one of these babies!

*This is one of those recipes we recommend reading through a couple of times before starting…lots of little tips to make sure they turn out right.

Time: 2-3 hours
Apple Pie Caramel Apples
Ingredients:
For the Homemade Caramel:
1 cup butter
2 cup brown sugar
1 cup corn syrup
1 can sweetened condensed milk
1 teaspoon vanilla extract
Apples:
15 – 18 apples (we used granny smith)
popsicle sticks (you can buy them cheaper in the craft section of most stores)
White Chocolate Layer:
2 12 ounce bags white chocolate chips (we used Guittard…it’s the best!)
1 teaspoon butter
Cinnamon Sugar Layer:
1/2 cup sugar
1 1/2 teaspoon cinnamon
Directions:
Wash and dry all your apples really well. Remove all the apple sticker and stems. This recipe makes about 15 medium sized caramel apples, but you can always buy a couple more apples because often the caramel goes a little further. We’ve tried using other apples, but Granny Smith Apples taste the best for this recipe. When you wash them, don’t be afraid to use a little dish soap to help wash them if you need to. Drying them really well before starting is also very important.
Poke a popsicle stick into the top of each apple. You can use a heavy drinking glass to help hammer the stick into the apple if you need to. Place all the apples on a pan and put them in the freezer while you make the homemade caramel.

To make the homemade caramel:
Melt the butter in a medium sized sauce pan over medium high heat. Add the brown sugar, corn syrup and sweetened condensed milk. Stir it all together with a wooden spoon. Cook the caramel over medium high heat, stirring constantly. The temperature of the caramel should read 235-240 on a candy thermometer (soft ball stage) when it’s ready. It should take about 14 minutes. If you don’t have a candy thermometer, you can just go with the recommended amount of time to cook the caramel and it should work well. Remove the pan from the heat and stir in the vanilla.

Take your pan of apples out of the freezer, set the apples aside and line the pan with tin foil and spray it with cooking spray. OR if you have a silicone mat to place the apples on, I would use it here.

When you take the apples out of the freezer, use a dry towel to wipe the apples dry again. This will help the caramel to stick to the apples better. Don’t forget to let the excess caramel drip off back into the bowl and also turn the apple upside down to let the caramel really adhere to the apple for a smooth finish. Set all the dipped apples on the cold, lined pan and place it in your fridge.

Once all the apples are dipped in caramel, place them on the tray in the fridge while you melt the white chocolate. You can leave the apples in the fridge for up to an hour to give the caramel a chance to really set.
Use real white chocolate chips rather than the melties for this recipe… it will taste so much better. Using a double boiler, to melt the white chocolate chips and the shortening (rather than using a microwave). It will help the white chocolate have a smoother texture.

Using a spatula knife, spread (don’t dip!) the apples into the melted white chocolate. If you dip them into the white chocolate, it will put too much chocolate on the apple causing the chocolate to droop, which will look like a big mess. We would recommend using a small spatula knife spreading the white chocolate quickly around the apple, this way you don’t put too much on. You need to work quite quickly when doing this step as the cold apples make the chocolate set really fast. Have the bowl of cinnamon/sugar mix right next to the bowl of melted chocolate for quick application.

Here’s a tip for eating them with ease. Cut them into 8 pieces just like this. It’s a great way to share one too!

After adding everything up, you can make about 15 caramel apples for around 15 dollars! These sell at Rocky Mountain Chocolate Factory for about 6 dollars each. These would also make great gifts wrapped up in cellophane with a big bow!
Have you ever made these at home? I’d love to hear how it worked!

Apple Pie Caramel Apples

Author Kami - NoBiggie.net

Ingredients

For the Homemade Caramel:

1 cup butter
2 cup brown sugar
1 cup corn syrup
1 can sweetened condensed milk
1 teaspoon vanilla extract
15 - 18 Granny Smith apples
popsicle sticks

White Chocolate Layer:

2 12 ounce bags white chocolate chips we used Guittard...it's the best!
1 teaspoon butter

Cinnamon Sugar Layer:

1/2 cup sugar
1 1/2 teaspoons cinnamon

Instructions

Wash and dry all your apples really well. Remove all the apple sticker and stems. This recipe makes about 15 medium sized caramel apples, but you can always buy a couple more apples because often the caramel goes a little further. We've tried using other apples, but Granny Smith Apples taste the best for this recipe. When you wash them, don’t be afraid to use a little dish soap to help wash them if you need to. Drying them really well before starting is also very important.
Poke a popsicle stick into the top of each apple. You can use a heavy drinking glass to help hammer the stick into the apple if you need to. Place all the apples on a pan and put them in the freezer while you make the homemade caramel.

Make the Homemade Caramel:

Melt the butter in a medium sized sauce pan over medium high heat. Add the brown sugar, corn syrup and sweetened condensed milk. Stir it all together with a wooden spoon. Cook the caramel over medium high heat, stirring constantly. The temperature of the caramel should read 235-240 on a candy thermometer (soft ball stage) when it's ready. It should take about 14 minutes. If you don’t have a candy thermometer, you can just go with the recommended amount of time to cook the caramel and it should work well. Remove the pan from the heat and stir in the vanilla.
Take your pan of apples out of the freezer, set the apples aside and line the pan with tin foil and spray it with cooking spray. OR if you have a silicone mat to place the apples on, I would use it here.
When you take the apples out of the freezer, use a dry towel to wipe the apples dry again. This will help the caramel to stick to the apples better. Don’t forget to let the excess caramel drip off back into the bowl and also turn the apple upside down to let the caramel really adhere to the apple for a smooth finish. Set all the dipped apples on the cold, lined pan and place it in your fridge.
Once all the apples are dipped in caramel, place them on the tray in the fridge while you melt the white chocolate. You can leave the apples in the fridge for up to an hour to give the caramel a chance to really set.
Use real white chocolate chips rather than the melties for this recipe... it will taste so much better. Use a double boiler, to melt the white chocolate chips and the butter (rather than using a microwave). It will help the white chocolate have a smoother texture.
Using a spatula knife, spread (don’t dip!) the apples into the melted white chocolate. If you dip them into the white chocolate, it will put too much chocolate on the apple causing the chocolate to droop, which will look like a big mess. We would recommend using a small spatula knife spreading the white chocolate quickly around the apple, this way you don’t put too much on. You need to work quite quickly when doing this step as the cold apples make the chocolate set really fast. Have the bowl of cinnamon/sugar mix right next to the bowl of melted chocolate for quick application.