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Caramel Apples

Saura Kline
The perfect homemade caramel apple recipe
5 from 1 vote


  • 172 grams water
  • 382 grams sugar
  • 1 1/2 tsp salt
  • 382 grams cream
  • 6-8 apples
  • skewers


  • Skewer apples and chill them for a few hours. Caramel sets better to the apple when it’s cold.
    In a heavy bottom pot, heat water, sugar and salt together on medium high heat. Boil and cook down until you reach a caramel-amber color. Remove from heat and carefully whisk in cream. The mixture will bubble up rapidly so be careful. Return caramel to low heat and cook until a candy thermometer reaches 250 degrees F.
    Carefully transfer caramel to a heat proof small bowl. Dip apples one by one into caramel, then place onto a sheet tray lined with parchment paper to dry. Let apples set for 10 minutes and serve.