Homemade Caramel Apples
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Memories of those trips to the mall back in the day flood your mind when you take that first bite into these Rocky Mountain Chocolate Factory Caramel Apples! Homemade caramel-dipped Granny Smith Apples on a stick. Enjoy them just as they are, or roll them into your favorite candies or nuts, or give them a dip in some melted chocolate.
Making your own gourmet apples at home isn’t as hard as you’d think. With just a few tricks, some basic ingredients like heavy cream, evaporated milk, corn syrup and sugar, you can be dipping those Granny Smith apples!
Caramel apples are one of my most favorite treats when fall rolls around, and I have always wanted to post a recipe for them. So today is the day!!
Rocky Mountain Chocolate Factory Caramel Apples
I spent a whole bunch of time at the mall when I was younger. I worked at a Berman’s Leather store during high school. But there wasn’t a Rocky Mountain Chocolate Factory.
It wasn’t until years later when I had kids of my own, and I would load them up in the stroller and we’d head to the mall to get out of the house, that I had my first caramel apple from the new Rocky Mountain Chocolate Factory. I was in heaven. If memory serves me right, it was a Snickers one, caramel apples and my favorite candy bar in one? Heck yea!
I love Copy Cat Recipes! Here are two more restaurant copy cat treats to enjoy: Copycat Crumbl Chocolate Chip Cookie Recipe & Dairy Queen’s Buster Bars.
Removing Wax from the Apples before Dipping
Did you know that that shiny finish on apples is actually wax? Well, if you have ever wondered why you made caramel apples and the caramel didn’t stick, it might be because the wax wasn’t removed.
How to remove the wax? Well, a simple dipping of the apples in boiling water and drying them with a towel will do it. Just remember that you will want to cool the apples before you dip them in caramel. Even chilling them in the fridge will give you a successful drip-free dip!
Ingredients in Homemade Caramel Apples
As I mentioned before, making old fashioned caramel apples isn’t difficult, it just takes a little bit of time, and the effort, I promise is so worth it!
- large Granny Smith apples, are the best apples for making caramel apples. Of course, you can use red apples, but if you do, reach for the tart ones.
- evaporated milk
- heavy whipping cream
- butter
- corn syrup (light or dark)
- brown sugar, granulated sugar can also be used
- salt
- vanilla extract, if you don’t buy the pure vanilla extract, I encourage you to do so. It makes a huge difference!
Find the measurements and instructions at the bottom of this post in the printable recipe card.
Caramel Apple Toppings
There are all sorts of additional toppings you can add to the apples once they are dipped in the caramel. Some ideas for toppings can include:
- dark and white chocolate
- chocolate chips, butterscotch chips, peanut butter chips
- M&M’s
- crushed candy bars
- nuts
- sprinkles
- coconut
- graham cracker crumbs
Tip: If you want to roll the caramel apple thrugh the toppings, do that immediately. If you want to dip the apples in melted chocolate, let the caramel set up first.
How to make the perfect caramel apples
Clean the apples thoroughly by bringing a large pan of water to a boil. Using a slotted spoon, dip apples in boiling water for a few seconds, then dry with paper towels to remove any wax from the peel.
Insert a wooden stick firmly into the bottom of each apple for a handle. Set apples aside until completely cool.
What are the best sticks for caramel apples? You can purchase Caramel Apple Sticks, or use craft sticks or even cut off bamboo skewers to the height you want.
Line a baking sheet with parchment paper.
In a large saucepan, combine milk, whipping cream, butter, corn syrup, sugar, and salt, stirring over medium-high heat. Bring the mixture to a boil, stirring constantly, then reduce heat to medium.
Cook until a candy thermometer reads 248 degrees F (120 degrees C), this will take at least 30 minutes, maybe even longer. Be patient. Stir constantly to prevent burning.
Tip: To test drop a teaspoon of the syrup, into a glass of cold water, it should form a firm ball when it’s ready.
Remove caramel from heat and stir in vanilla extract.
Working quickly, dip each apple into the hot caramel to completely coat the apple and about 1/2 inch of the wooden handle.
Transfer to the parchment-lined cookie sheet to set if leaving them as is. If you are rolling them into nuts or candies work quickly and do that now.
If you want to dip the apples in melted chocolate, make sure that you let the caramel set up well. Melt the chocolate, and cool it down a bit. Otherwise, it’ll heat up the caramel and it’ll all slide right off.
Love it? Pin it!
Love this recipe? Pin it to your favorite recipe board before you go!
For the LOVE of Apples!
If you are like us, you are always up for another apple recipe! Here are some of my favorites:
- Copy Cat Dairy Queen Apple Pie Blizzard (pictured above)
- Apple Chicken Salad
- Apple Upside Down Cake
- Halloween Apple “Donut” Monsters
- Apple Pie Oatmeal Cookies
- The BEST Apple Crisp Recipe
- Apple Cider Mimosa
- Caramel Apple Mini Cheesecakes
Let’s make some old fashioned caramel apples with this Copy Cat Rocky Mountain Chocolate Factory recipe! 
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Copy Cat Rocky Mountain Chocolate Factory Apples
Ingredients
- 8 large Granny Smith apples
- 1 can of evaporated milk
- ¼ cup whipping cream
- ¼ pound butter 1 stick
- 1 ¼ cups corn syrup light or dark
- 1 ¼ cups brown sugar
- 1 teaspoon salt
- 1 teaspoon pure vanilla extract
- Ideas for Toppings: dark and white chocolate chocolate chips, M&M’s, crushed candy bars, nuts, sprinkles, coconut
Instructions
- Clean the apples thoroughly by bringing a large pan of water to a boil. Using a slotted spoon, dip apples in boiling water for a few seconds, then dry with paper towels to remove any wax from the peel.
- Set apples aside until completely cool. Insert a wooden stick firmly into the bottom of each apple for a handle.
- Line a baking sheet with parchment paper.
- In a large saucepan, combine milk, whipping cream, butter, corn syrup, sugar, and salt, stirring over medium-high heat. Bring the mixture to a boil, stirring constantly, then reduce heat to medium.
- Cook until a candy thermometer reads 248 degrees F (120 degrees C), this will take about 25 to 30 minutes; stir constantly to prevent burning. To test: drop a teaspoon of the syrup, into a glass of cold water, it should form a firm ball when it’s ready.
- Remove caramel from heat and stir in vanilla extract.
- Working quickly, dip each apple into the hot caramel to completely coat the apple and about 1/2 inch of the wooden handle.
- Sprinkle apples with any desired toppings while still hot. Or dip them into melted chocolates.
Love how many variations can be made with these delicious candy apples! My kids loved making these for an afternoon treat; perfect for fall!
wow, these caramelized apples are so sweet
wow, these caramelized apples are so sweet
I’m SO excited to have an authentic caramel apple recipe … one that doesn’t start with “unwrap and melt some caramels”. Now all I need is some good crunchy apples.
These look so cute and creative. The caramel coating will surely go well with the Tanginess of these apples. Yum
Oh I loved these as a kid. I will definitely be giving these a try this Halloween.
I hope I dont have to share these, making them today and hiding them! 🙂 delicious and my fall favorite of all time!
I loved the variety you provided for the caramel apples. You know it is fall when you see caramel apples.
This is such a fun recipe! I love the combination of juicy and tart Granny Smith apples with sweet caramel and chocolate!
When it says ‘one can of evaporated milk’ how much is that? I’m from australia and we have a 375ml can….. and I want to make these…. But need to know if the can size of different.
Thank you
It’s a 12 ounce can. 🙂
I tried your recipe this Christmas (I’m not much of a cook.) The apples turned out well but I had two issues.
1. I doubled the recipe (16) apples. After cooking for 30 minutes, it didn’t seem ready so I cooked for 60 minutes. Does that sound right?
2. The mix never got to 248F. The hottest I reached was about 225F. Why do you think that is?
I saved the recipe because I like to make these for our family at Christmas. Any advice would be appreciated.
Thank you!
It takes a long while to get to the temperature. I am wondering if maybe you should make a single batch next time, and do it twice instead of doubling the caramel. Perhaps it wouldn’t take quite so long?
I know this is a year old but maybe it will be helpful if you try again this year. If you are at altitude, you won’t hit the temp. For every 1000 feet above sea level, decrease the recipe temp by 2 degrees.
I appreciate you sharing that with me – I have never called myself a high altitude baker – I live in the plains where it is SUPER FLAT! 😉 Thanks for sharing your tips!