Desserts · Halloween, Thanksgiving
Caramel Apples, Without the Candy Thermometer
Easy caramel apples made with soft caramels and small apples, so you get the classic Halloween or fall treat without a candy thermometer or a kitchen science project.
- Prep
- 20 min
- Cook
- 10 min
- Total
- 30 min
- Serves
- 6 small apples
The recipe card
Caramel Apples, Without the Candy Thermometer
- Prep
- 20 min
- Cook
- 10 min
- Total
- 30 min
- Serves
- 6 small apples
Ingredients
- 6 small firm apples
- 11 oz (312 g) soft caramels, unwrapped
- 2 tbsp milk, or the amount directed on the caramel package
- 6 sturdy food-safe apple sticks
Method
- Wash and dry apples thoroughly. Remove stems and insert sticks. Line a tray with parchment.
- An adult melts caramels with milk over low heat, stirring until smooth; follow package melting directions if they differ.
- Let caramel cool slightly until it coats rather than runs. Carefully dip each apple, turning to coat. Let excess drip back into the pan.
- Place on the tray and refrigerate until set, about 30–60 minutes. Keep refrigerated until serving; cut into manageable pieces for younger children.
Make Ahead
Dip up to 1 day ahead. Keep refrigerated, as the recipe says, until serving. Wash and fully dry the apples before dipping so the caramel sticks.
Storage and Reheating
Storage: Refrigerate, loosely covered, and eat within 1 to 2 days. Do not store at room temperature once the stick is in.
Reheating: Not reheated. Let them sit out a few minutes so the caramel softens for easier biting.
Make It a Meal
Goes well with:
