Easy Stovetop Caramel Apples
Stovetop Caramel Apples are one of my favorite no-bake desserts this time of year. I guess you could say I inherited my mother’s taste buds because she loves them so much. In the summer, she will totally hit up carnivals and amusement parks just for the caramel apples. It is kind of funny, but I get it. They are just so yummy and perfectly sweet and tart.
With the fall season here in New England, we have our fair share of local apple orchards. If you have ever had the pleasure of enjoying an apple right off the tree, you know just how amazing it is. I love to use freshly picked, non-waxed apples for my Stovetop Caramel Apples.
There are a few reasons for that:
- They are typically not waxed and overly chemical-filled. I do wash them carefully at home, but can always appeciate a less processed piece of fruit.
- The caramel adheres to fresh apples much better than store bought. I have tried this recipe many time over the years, and it still holds true that freshly picked apples are better.
You could enjoy a caramel apple any time of year, but the harvest season is my favorite. I love to add chopped nuts, sprinkles (a.k.a. jimmies), and melting wafer swizzles to my caramel apples. Since Halloween is right around the corner I used orange and black sprinkles, but you can tailor this to your season/liking.
When it comes to making stovetop caramel apples here are some helpful tips:
Use non-waxy apples
Make sure you firmly adhere your candy apple sticks into the center of each apple. I used these cool branch candy sticks.
Only melt your caramel (if using the stovetop) in a thick-walled pan over low/medium heat. Stir those babies constantly.
Set out a chilled baking sheet with wax paper or parchment paper to place your apples on.
Adhere topping quickly because the caramel sets quickly.
Always place your apples in the fridge or a super chilled spot to fully firm up.
Once they are firm enjoy them, or add them to a cellophane bag and tie a bow around them as a gift.
If you are using candy wafer melts, swizzle the chocolate on after the caramel.
These harvest caramel candy apples were almost too pretty to eat!
What are your favorite caramel apples?
Stovetop Caramel Apples
- 1 bag Caramels I used 14 ounce size
- 2 tablespoons water
- sprinkles, nuts, candies, melting wafers
- Wash, and fully dry six apples. You will want to use non-waxed apples, or remove the wax using hot water. Dry them fully and remove stems. I use Jonah Gold for these and they were extra juicy. Insert sticks firmly into the middle of each.In a small, thick walled stock pot (over low/medium heat) cook caramels. You will want to make sure you un wrap them all first, and add the water in with them. I used a wooden spoon to stir them constantly for about 5 solid minutes. I personally prefer the stovetop method myself, but it does require your attention, and constant stirring. You will want to make sure the heat is right in-between low and medium too. Once the caramel is fully melted remove from heat and place on a trivet on your work space.