Easy Stovetop Caramel Apples are the perfect recipe to enjoy this harvest season. Make them with granny smith apples, caramel, and chocolate. Add your favorite sprinkles toppings for a yummy treat at-home.
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.
Best Apple Variety for Caramel Apples
The best apples for caramel apples are Granny Smith apples. However, to go a step further, non-waxed, freshly-picked Granny Smith apples are preferred.
Why Fresh Picked Apples are the Best type for Caramel Apples
- 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.
Stovetop Caramel Apple Tips
Use non-waxy apples.
Make sure you firmly adhere your caramel 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 11 ounce size Kraft Caramels
- 2 tbsps water
- 2 tbsps sprinkles You can also use nuts, candies, etc
- 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.
- 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 unwrap them all first, and add the water in with them.
- I used a wooden spoon to stir them constantly for about 5 solid minutes over low/medium heat. I personally prefer the stovetop method myself, but it does require your attention, and constant stirring.
- Once the caramel is fully melted remove from heat and place on a trivet on your work space.
- Dip apple in caramel and place it on a wax or parchment lined baking sheet.
- Add coatings, and repeat until each one is complete.
- Store apples in the fridge for at least 1 hour to firm them up.