Caramel Apple Tutorial

NOTE- Thanks, everyone, but I need to clarify something- this is a technique I SAW Cat Cora do on Iron Chef America, and the written recipe is just me transcribing what I did as I fumbled along in imitation.


So the idea is hers, but the words are mine :) No doubt she could have done it better than I.


Thanks! Just didn't want any misunderstanding.



1) Wash and peel a large, fairly tart apple. I used a Pink Lady here, but as you can see it's a little dark and mealy. Next time I'll go with a good old Granny Smith. Using a melon baller, extract balls of apple. A large apple will yield about 6 balls (plus scraps for you to snack on). Place in a bowl and sprinkle with lemon juice.


2) Prepare a dipping station. I'm using mini-cupcake papers and shortened bamboo skewers (cut with kitchen shears- the remnants are great for stirring and whatnot). I also have a bowl of crushed nuts (peanuts in this case) and a bowl of warmed caramel apple dip.


3) Carefully spear each ball of apple through the ROUND end. Keep the flat end on the bottom, so they stand upright. Using a paper towel, blot off the excess lemon juice. This is important- if the apple has too much juice left on it, the caramel won't stick.


4) Dip the apple in the caramel, using a twirling motion to coat it evenly.


5) Transfer the apple to the nuts and roll, using a gentler twirling motion.


6) Stand the apples upright in the cups and let them chill in the fridge to solidify. Cute and addictive!

Ren, Nadirah6 and 186 more people faved this
  • berlin101 7y

    cute - thanks!
  • plastic bird 7y

    Great idea! I may do this with my teens at work, so thanks for the tutorial.
  • Tricia 7y

    you Rock! These are so awesome thank you so much for sharing.
  • Erika 7y

    I love these!
  • lawdymizzclawdy 7y

    I can't wait to try and make these!!
    Thanks for posting this!!!
  • Sillie Smile 7y

    this is awesome and so pretty (for presentations sake). thanks for sharing!
  • Michelle 7y

    that's so cute!
  • Shellie 7y

    I tried this recipe, but also had the pooling, we still ate them but I was hoping for a better result for a party. I am not sure I have the patience to try it again...

    thanks for the recipe, great idea.
  • Ani 7y

    I CAN NOT wait to make these around Halloween!!! Thanks for transcribing CC's creativity!
  • sloopy hang on 7y

    I love these. I totally failed at reading the directions (used melted caramels instead of dip, and had a tough time keeping them soft enough for dipping) but they're super adorable and very tasty!
  • jasmine yuyutsu 7y

  • smtownfun/domestica 7y

    do they still have those caramel wraps? It's a little more work, but I'm wondering if the results won't be worth it. I really, really wan to make caramel from scratch, but I really, really don't want it to be a wash.
  • 7y

  • Anna Timm 7y

    i saw this in a family fun magazine recently, and they used butterscotch flavored chocolate chips for theirs; i would think any type of chocolate chips (white, peanut butter, semi sweet, milk, etc) would taste great and it would harden easily and stay hard at room temperature.
  • seizo92630 7y

    Those are perfect appetizers, wow
  • Sarah Trover 6y

    I did the same thing, and had pooling with both caramel (homemade) and candy at the hard crack stage. Both got watery and pooled and then turned to straight liquid! It was so puzzling!

    Although I left them on the counter to solidify, never made it to the fridge?
  • Sakurako Kitsa 6y

    I'm really sorry that so many people have been having problems. I don't know if I was just working with the precisely right atmospheric conditions at the time, or what. I'm not even 100% sure what those conditions would be, to duplicate them.

    All I can tell you is that when I did mine, I dried the apple pieces very, very well before dipping them in caramel. The first one that I tried wasn't all the way dry, and the caramel -did- slide off of that one. Other than that, I'm not sure.
  • Darcy777 6y

    I just read a tip where the person making caramel apples wraps each apple in a paper towel (I'm sure a cheese cloth would work fine too) and puts them all in a freezer bag and then places them in the freezer for 1 hour. The person claimed this helped the caramel stick better and reduced pooling. I just read this about 2 mintues ago so I've not tried it yet myself.
  • Mathew Sargent 6y

    this looks to me to be the perfect amount of caramel apple. i will try this for any future potlucks/bbqs/parties i go to.

    fipi lele says thank you
  • Becca Olson 5y

    I have to throw in my two cents.

    Day 3 on the mini carmel apple experiment. Today success! What we discovered. Do not add as much water as the carmel package says. Cover the entire apple in carmel. Not just the part with no skin.Last but not least the little muffin tin cups are perfect for holding them after they have been dipped into carmel then sprinkles. It also keeps the carmel from completely melting off. Looks pretty cute too!
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Taken on September 26, 2007
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