Easy Caramel Apples

Easy caramel apples on a white plate with a candy stick.

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5 from 1 vote

These easy caramel apples are easy to whip up and have the most amazing soft caramel coating!

Prep Time20

Cook Time0

Cool Time30

Total Time50

Servings: apples

Author: Miranda Couse

Ingredients

4 Granny Smith apples
8 cups very hot water don’t use boiling water
2 tablespoons baking soda
46 Werther’s chewy caramels 10 ounce bag
1 tablespoon plus 1 teaspoon heavy cream

Instructions

In a bowl, combine8 cups very hot water and 2 tablespoons baking soda. Stir to combine.
Dip the 4 Granny Smith apples in the hot water mix and rub with a clean hand towel or paper towel dry off. Allow the apples to dry overnight to avoid any water still being on the apples when you dip them in the caramel sauce.
Stick a wooden candy apple stick in each apple.
Place the 46 Werther’s chewy caramels and 1 tablespoon plus 1 teaspoon heavy cream in a microwave-safe bowl. Microwave in 30-second intervals and stir after each interval until the caramel is smooth and creamy.
Dip the apples in the caramel mixture. Tilt the bowl and turn the apple to get up the sides. Allow the caramel to drip off and gently give the bottom a scrape on the side of the bowl.
Roll the apples in any toppings such as nuts or candies while the caramel is still tacky but not dripping off.
Place the apples on a parchment lined baking tray.
Repeat with the rest of the apples.
Quickly place in the fridge to set up to prevent the caramel from puddling too much at the bottom of the apple.

Notes

Storage: Once your caramel apples are completely set, wrap them in plastic wrap or place them in an airtight container. Plastic wrap will stick to the caramel but it will also peel off very easily.

Store the wrapped caramel apples in the fridge for up to a week. When you’re ready to have one, let it sit out at room temperature for about an hour before eating it. This will help soften the caramel a little and make the apple easier to eat.

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