Slow Cooker Caramel Apples
Caramel Apples are a deliciously sticky, sweet, and seasonal treat that kids and adults both love! Enjoy plain or decorate them with M&Ms, toffee, Oreos, and nuts, or dip or drizzle them with chocolate!
Servings: 4 apples
For the Caramel
- 1 cup brown sugar
- ½ cup light corn syrup
- 3 tablespoons water
- ¾ cup heavy cream
- 2 tablespoons butter
- 1 teaspoon vanilla extract
- ½ teaspoon kosher salt
Toppings & Extras
- 4 granny smith apples
- Mini chocolate chips optional
- Pecans optional
- Mini m&ms optional
- Crushed Oreos optional
Start by cleaning and drying your apples well so that the caramel properly sticks to them.
Heat a medium saucepan over medium-high heat. Add the brown sugar, corn syrup, and water. Cook the mixture until it turns golden brown and reaches 235°F (soft ball stage) on a candy thermometer. This should take about 10 minutes. Note: Don’t stir the mixture. Just swirl the pan to ensure it doesn’t burn.
Next, add the butter and heavy cream slowly. It will bubble and may splatter. Stand back! Note: Again, no need to stir. Just swirl the pan to mix.
The temperature of the caramel will drop when the cream is added. Cook the caramel again on medium-high heat until it reaches the soft-ball stage again (235°F). This should take another 5-7 minutes. Again, don’t stir the caramel, just swirl the pan as needed.
Once the mixture reaches 235°F, remove it from the heat and gently stir in the vanilla and salt. You don’t want to add bubbles to the caramel so don’t stir too vigorously.
Transfer the caramel to a slow cooker set on the “low/keep warm” setting. Stir the caramel occasionally to ensure it is warm all the way through. This caramel can be kept warm for up to two hours.
Place a popsicle stick through the center of the apple. Dip the apple in the caramel and swirl it around to coat on all sides. Before the caramel sets, add your desired toppings.
Place the apples on a parchment-lined sheet pan sprayed with nonstick spray and allow them to set before enjoying.
Store uneaten caramel apples in an airtight container in the refrigerator for up to 3 days.
- Light or dark brown sugar can be used in this recipe.
- Heavy cream must be used in this recipe. Milk will thin the caramel too much and it won’t set properly.
- Any apples can be used in this recipe, although the tartness of granny smith pairs perfectly with the sweet caramel.
- This caramel can be used as a dip for apple slices or coating entire apples.
- I recommend placing the dipped apples on a sheet of parchment paper that has been lightly sprayed with nonstick spray. I do not recommend placing it directly onto a plate/baking sheet as it will stick.
- Topping Ideas
- Turtle: Roll the apples in chopped pecans and top with chocolate drizzle.
- Snickers: Dip the set caramel apples in chocolate and then roll in chopped peanuts.
- Oreo: Roll in crushed Oreos and add a white chocolate drizzle.
- M&Ms: Use mini M&M’s for best results.
- Nutella: Dip in chocolate and roll in mini chocolate chips and chopped hazelnuts. Drizzle with warm Nutella.
- S’mores: Dip the set caramel in chocolate and then roll in dehydrated mini marshmallows and graham cracker crumbs.
- Snickerdoodle: Dip in white chocolate and roll in cinnamon sugar.
Calories: 633kcal | Carbohydrates: 113g | Protein: 2g | Fat: 23g | Saturated Fat: 14g | Cholesterol: 78mg | Sodium: 402mg | Potassium: 301mg | Fiber: 4g | Sugar: 105g | Vitamin A: 948IU | Vitamin C: 9mg | Calcium: 91mg | Iron: 1mg