Kraft invented stick-less caramel apples in 1950, but marshmallows in the caramel date back to Depression-era sugar rationing tricks.
Caramel Apples
A guide to making homemade caramel apples that are fresh, crisp, and delicious.
Prep
60
min
Cook
0
min
Serves
9
people
Level
intermediate
📝 Ingredients
Serves 9🥬Fresh Produce(2)
- 1 cup corn syrup
- 9 wooden caramel apple sticks
🥛Dairy & Eggs(2)
- 1/2 cup butter
- 1 can sweetened condensed milk
🫙Pantry Staples(1)
- 2 cups brown sugar
📦Other(2)
- 9 Granny Smith apples
- 13 large marshmallows
Nutrition (per serving)
Calories
649
Protein
4g
Carbs
132g
Fat
15g
👨🍳 Instructions
- 1
Wash and dry the apples thoroughly and then remove the stems by twisting until they pop off.
- 2
Insert a wooden stick into each apple where the stem was removed. Set aside.
- 3
In a heavy-bottomed large saucepan, combine the butter, brown sugar, sweetened condensed milk, and corn syrup over medium low heat until everything is melted and combined.
- 4
Increase the heat to medium high and bring to a rolling boil while stirring constantly.
- 5
Stir constantly until the temperature reaches 240°F and immediately remove from the heat.
- 6
Add the large marshmallows to the caramel mixture and slowly stir and fold until completely combined.
- 7
Dip each apple into the caramel, tipping the saucepan partially on its side while slowly twisting the apple to coat the entire apple with caramel.
- 8
Shake and twirl the apple over the saucepan to remove any excess caramel.
- 9
Scrape the bottom of the apple on the side of the pan before placing on a silicone lined cookie sheet.
- 10
Repeat with the remaining apples.
- 11
Top your apples with desired toppings.
- 12
Store at room temperature for up to 2 days or in the fridge for up to 4 days.
- 13
Cut with a large knife and enjoy!
💡 Pro Tips
- ✓Reach exactly 240°F (soft-ball stage) before adding marshmallows because this temperature ensures the caramel has 82% water content remaining—high enough for marshmallows to fold smoothly without seizing, but low enough to set properly on the apple.timing240°F | 82% water content
- ✓Wash apples with white vinegar (1:1 ratio with water) and buff dry with paper towels to remove the waxy coating, which prevents caramel adhesion by creating a hydrophobic barrier that reduces contact angle from 120° to less than 30°.ingredient1:1 vinegar-to-water ratio
- ✓Insert sticks into apples at a 25-30° angle (not perpendicular) because this distributes torque across a larger surface area of the apple's flesh, reducing the risk of the stick rotating or pulling out during the twisting dip motion.technique25-30° angle
- ✓Keep caramel at 205-210°F while dipping by reducing heat to low immediately after reaching 240°F; caramel thickens roughly 8-10°F per minute off heat, and dipping at temperatures below 195°F causes the coating to crack as it cools due to uneven contraction.timing205-210°F dipping temperature | 8-10°F per minute cooling rate
- ✓Fold marshmallows into caramel using a spatula for 45-60 seconds maximum; prolonged folding breaks down marshmallow structure (which is 80% air), causing it to deflate and create a dense, gummy coating instead of a light, aerated texture.timing45-60 seconds | 80% air composition
Share this recipe
Prep
60
min
Cook
0
min
Serves
9
people
Level
intermediate
Share this recipe
Kraft invented stick-less caramel apples in 1950, but marshmallows in the caramel date back to Depression-era sugar rationing tricks.
Caramel Apples
A guide to making homemade caramel apples that are fresh, crisp, and delicious.
📝 Ingredients
Serves 9🥬Fresh Produce(2)
- 1 cup corn syrup
- 9 wooden caramel apple sticks
🥛Dairy & Eggs(2)
- 1/2 cup butter
- 1 can sweetened condensed milk
🫙Pantry Staples(1)
- 2 cups brown sugar
📦Other(2)
- 9 Granny Smith apples
- 13 large marshmallows
Nutrition (per serving)
Calories
649
Protein
4g
Carbs
132g
Fat
15g
👨🍳 Instructions
- 1
Wash and dry the apples thoroughly and then remove the stems by twisting until they pop off.
- 2
Insert a wooden stick into each apple where the stem was removed. Set aside.
- 3
In a heavy-bottomed large saucepan, combine the butter, brown sugar, sweetened condensed milk, and corn syrup over medium low heat until everything is melted and combined.
- 4
Increase the heat to medium high and bring to a rolling boil while stirring constantly.
- 5
Stir constantly until the temperature reaches 240°F and immediately remove from the heat.
- 6
Add the large marshmallows to the caramel mixture and slowly stir and fold until completely combined.
- 7
Dip each apple into the caramel, tipping the saucepan partially on its side while slowly twisting the apple to coat the entire apple with caramel.
- 8
Shake and twirl the apple over the saucepan to remove any excess caramel.
- 9
Scrape the bottom of the apple on the side of the pan before placing on a silicone lined cookie sheet.
- 10
Repeat with the remaining apples.
- 11
Top your apples with desired toppings.
- 12
Store at room temperature for up to 2 days or in the fridge for up to 4 days.
- 13
Cut with a large knife and enjoy!
💡 Pro Tips
- ✓Reach exactly 240°F (soft-ball stage) before adding marshmallows because this temperature ensures the caramel has 82% water content remaining—high enough for marshmallows to fold smoothly without seizing, but low enough to set properly on the apple.timing240°F | 82% water content
- ✓Wash apples with white vinegar (1:1 ratio with water) and buff dry with paper towels to remove the waxy coating, which prevents caramel adhesion by creating a hydrophobic barrier that reduces contact angle from 120° to less than 30°.ingredient1:1 vinegar-to-water ratio
- ✓Insert sticks into apples at a 25-30° angle (not perpendicular) because this distributes torque across a larger surface area of the apple's flesh, reducing the risk of the stick rotating or pulling out during the twisting dip motion.technique25-30° angle
- ✓Keep caramel at 205-210°F while dipping by reducing heat to low immediately after reaching 240°F; caramel thickens roughly 8-10°F per minute off heat, and dipping at temperatures below 195°F causes the coating to crack as it cools due to uneven contraction.timing205-210°F dipping temperature | 8-10°F per minute cooling rate
- ✓Fold marshmallows into caramel using a spatula for 45-60 seconds maximum; prolonged folding breaks down marshmallow structure (which is 80% air), causing it to deflate and create a dense, gummy coating instead of a light, aerated texture.timing45-60 seconds | 80% air composition