Apple Pie Caramel Apple

Amethyst · October 13, 2025, 10:25pm

Apple Pie Caramel Apple

Prep Time: 20 minutes
Cook Time: 0 minutes
Total Time: 20 minutes
Servings: 5 apples

Ingredients:

5 Granny Smith Apples
11 oz Chewy Caramel Pieces
¼ cup Brown sugar
¼ cup Granulated Sugar
½ tsp Cinnamon
½ cup Graham Crackers Crumbs, about 9 graham crackers
11 oz White Chocolate Chips
1 Tbsp vegetable oil, optional, but helpful

Tools:

5 (6”) kebab sticks with pointed ends: These sticks are the most sturdy and easiest to use for caramel apples, but you could use a popsicle stick in a pinch

Directions:

Wash the apples to remove the wax on the outside. For best results, you can boil water and ¼ cup of white vinegar in a large pot, then add the apples for 10 seconds at a time. Remove the apples from the water and scrub them with a cloth to remove the wax.
Remove the stems from the apples. Place your kebab sticks where the stem was, going about ½ of the way down in the apple.
Place your apples in the freezer while you melt your caramel. The cold exterior will help the caramel stay on better.
In a small/medium pot, melt the caramel pieces according to the package instructions (my package instructed me to add the caramel into the pot alongside 2 Tbsp of water and mix until melted).
Remove the apples from the freezer and dip in the caramel, placing the coated caramel apples on a cookie sheet afterwards. Dip your apples in peanuts, candy, or sprinkles at this point if desired.
Place the caramel apples in the fridge until the caramel is set.
In a small bowl, mix the brown sugar, granulated sugar, and cinnamon. Stir to combine. Add the graham cracker crumbs to another bowl.
Create a double boiler and melt the white chocolate chips with the vegetable oil. Dip a caramel apple in the white chocolate, coating the whole thing. Immediately after, dip the bottom half of the caramel apple in the graham cracker crumbs. Then roll the entire chocolate-coated apple in the cinnamon sugar combination.
Allow the apples to cool on the cookie sheet in the fridge until the chocolate hardens.
Serve and enjoy!

Notes:

Recipe Copyright The Domestic Spoon. For educational or personal use only.

Granny Smith Apples: Granny Smith apples are the most traditional choice, but you could also use Fuji apples or Honeycrisp.

Chewy Caramel Pieces: There are several different brands that will work for this recipe. You can use Werthers, Brachs, or Kraft, but be sure and select the soft and chewy caramels, not the hard ones!

Graham Crackers Crumbs: Graham cracker crumbs are necessary to mimic the pie crust flavor. If you prefer, you could also use a cooked and crushed pie crust.

White Chocolate Chips: For the best results, use a high-quality white chocolate or white chocolate melts. A tablespoon of vegetable oil will help it melt much smoothly.

Caramel will stick to parchment paper or wax paper. A better option is to use a silicone mat or spray your parchment paper with a little bit of nonstick spray. You can also just place your caramel apples directly onto a cookie sheet and carefully remove them later with a spatula.

You can keep your caramel or chocolate ready to dip with the help of a hot plate, heat pad, or slow cooker. Turn it to low or warm heat and place your bowl on top. This is helpful if you plan to make several caramel apples.

Caramel will stick to parchment paper or wax paper. A better option is to use a silicone mat or spray your parchment paper with a little bit of nonstick spray. You can also just place your caramel apples directly onto a cookie sheet and carefully remove them later with a spatula.

You can keep your caramel or chocolate ready to dip with the help of a hot plate, heat pad, or slow cooker. Turn it to low or warm heat and place your bowl on top. This is helpful if you plan to make several caramel apples.

How to Make a Double Boiler:

White chocolate can be tricky to melt just right. In the microwave, it easily seizes up, creating clumpy chocolate that you can’t use.

The best way to melt your chocolate is with a double boiler. A double boiler will give you the gentle heat you need to melt your chocolate without burning it.

To create a double boiler, follow these steps:

Choose a small pot and add an inch or two of water. Choose a heat-safe bowl that fits snugly over the top of your pot. You don’t want the water to touch your bowl.
Let the water come to a simmer or gentle boil. You want gentle heat, not a rolling boil.
Place your chocolate in the bowl and place it on top of the pot. Stir gently until your chocolate is melted.

Recipe FAQs:

Can I Use Homemade Caramel?

You can absolutely use homemade caramel if you have a go-to recipe. I will say homemade caramel has incredible flavor, but it requires a candy thermometer and a lot of patience to master. If it’s a skill you’ve got, then go for it!

How to Store Apple Pie Caramel Apples:

Caramel apples keep well at room temperature for up to seven days. They make great gifts when you wrap them in cellophane.

You can also store your caramel apples in the refrigerator for up to two weeks. It’s best to store the apples in the fridge since the hole for the stick will expose them.

Why Does My Caramel Pool at the Bottom of the Apple?

This is called a candy foot. It’s perfectly normal for some of the caramel to pool at the bottom of the apple.

You can’t totally prevent the candy foot from happening, but you can make it smaller by scraping off excess caramel on the edge of your bowl before you set it down. You can also trim it off before you dip the apple in chocolate.

How Do I Keep the Caramel From Sliding Off the Apple?

Seeing caramel slide off your apple is the biggest headache when making caramel apples! You can prevent the caramel from sliding by washing and drying your apples very well. Make sure you use a paper towel to dry them completely and remove any wax.

Freezing your apples for a few minutes before you dip them also helps the caramel to harden on the apple and stick to the skin. Just place the apple in the freezer for five minutes. You don’t want it to be frozen all the way through.

Nutritional Facts:

Recipe courtesy of The Domestic Spoon.com