Easy Caramel Apples

For some odd reason, kids aren’t big on apples. I get it; they’re not very exciting. But caramel apples — now that’s something worth getting excited about!

Just 2 simple steps to make these Easy Caramel Apples treats! They are the best fall treats out there!

This super-fun autumn treat is the perfect way to bring your kids around to the idea that apples can be delicious. And all you need are two simple ingredients.

So good, and kid-approved.

Scroll to bottom for printable recipe card.

Why Do We Love Caramel Apples?

When the beautiful green skin of a juicy apple slowly melts into the caramel sauce, it’s magic! It’s a perfect balance of sweet and salty, sticky and smooth. That’s why my family (and I) are gaga for this easy caramel apples recipe.

And, of course, it’s super easy to make. Only thirty minutes, a few crunchy apples, and lots of caramel love!

Can I Use Any Other Kind of Apples?

I love Granny Smith apples. Their acidic tang and bright, tart taste work like magic with caramel sauce. Plus, the skin is really crisp. So, every bite has a nice crunch to it. But if you want options, Honeycrisp is naturally sweet with a hint of pear flavor, and Pippin apples have a kick of tartness and mild citrusy notes. So, choose what you like, my friend.

Can I Make My Own Caramel Sauce?

For me, simple and short is a “winner” method. So, I pick my caramel from the store. But if you’re in the mood for cooking, make your own. I’m sure it’ll be just as tasty.

How to Melt Caramel Sauce?

I do it the double-boiler way. Place the caramels, butter, and water in a heat-safe bowl (Pyrex works like a charm). Place the bowl over a pot of boiling water and stir until everything melts well. The consistency should be like honey. Don’t overcook, or it’ll burn!

You can also use a saucepan on the stovetop method. Use heavy cream and melt over low heat.

Can I Use Toppings?

Of course! Anything and everything! Chocolate chips, crushed nuts, and sprinkles are some of my family’s favorites. You can also try crushed Oreos, mini M&M’s, or shredded coconuts. Yum yum yum!

Ingredients for Easy Caramel Apples:

• Granny Smith Apples
• Caramel sauce

How To Make Easy Caramel Apples:

Step 1. Cut each apple in half lengthwise.

Use a spoon to core the apple and scoop out a hole in the middle of it.

Step 2. Pour the caramel sauce into the apple. You can place the apples on an upside-down muffin or donut pan to hold them steady until the caramel sauce hardens if needed.

Warm the caramel sauce up to make it easy to pour if desired.

Step 3. Chill the apples until the caramel has hardened.

Slice each caramel apple half into wedges and serve.

Made this? Let us know how it went in the comments below!

Easy Caramel Apples

Prep Time: 15 minutes minutes

Total Time: 15 minutes minutes

Servings: 6

For some odd reason, kids aren't big on apples. I get it; they're not very exciting. But caramel apples — now that's something worth getting excited about! Just 2 simple steps to make these Easy Caramel Apples treats! They are the best fall treats out there!

4.50 from 4 votes

Review Recipe

Ingredients 

• 3 Granny Smith Apples
• Caramel sauce

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Instructions

• Cut each apple in half lengthwise. Use a spoon to core the apple and scoop out a hole in the middle of it.
• Pour the caramel sauce into the apple. You can place the apples on an upside down muffin or donut pan to hold them steady until the caramel sauce hardens if needed. Warm the caramel sauce up to make it easy to pour if desired.
• Chill the apples until the caramel has hardened. Slice each caramel apple half into
  wedges and serve.

Nutrition

Serving: 1g | Calories: 46kcal | Carbohydrates: 11g | Sodium: 24mg | Fiber: 2g | Sugar: 9g

Author: Marta

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Can I Make a Double Batch of Caramel?

You can if you have a lot of eager apple lovers waiting for their share! But I don’t recommend it. The caramel sauce keeps setting, and you’ll have to reheat it every time before pouring. It’s just an additional task.

How to Serve Caramel Apples?

CHILLED! Once you’ve filled your fresh apples with the sauce, pop them in the fridge and let them cool really well. Trust me; they’ll be gone in minutes!