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Old Fashioned Double Dipped Caramel Apples

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It’s fall and that means it’s apple season!!! Yay! Double Yay!! So, therefore, it seems like the perfect time to make scrumptious Old Fashioned Double Dipped Caramel Apples!!! 

green apples

An apple tree on my parents farm. The apples will eventually turn red in color.

Growing up on a farm meant my family always had an abundance of organic apples in the fall. Naturally, that meant we also enjoyed all kinds of recipes that included apples. Rather than buying prebaked goods, we made our own goodies. Homemade Apple pie with a scoop of vanilla bean ice cream is a favorite as well as Old Fashioned Praline Apple Bread and Mini Flax’n Apple Muffin Cakes (just to mention a few). 

Basket with red apples on the grass

While we enjoyed all kinds of delicious homemade apple bread, pie, cakes, and applesauce, we also enjoyed making homemade apple cider.

Old Fashioned Double Dipped Caramel Apples are yet another fabulous treat. If you have never made homemade caramel apples before you are really missing out on some fun! Maybe they’ll become a favorite recipe for you too. 

TIP: Usually, most apples purchased in the store are coated with a waxy film to prevent spoilage. This film often prevents the caramel from sticking to the surface of the apple. Therefore organic apples work best, although you can use a rough cloth and vigorously rub the skins of waxed apples before dipping them in caramel.

Okay, let’s start making caramel apples! 

Old Fashioned Double Dipped Caramel Apples 2

The caramel sauce begins by placing butter, brown sugar, light corn syrup and a pinch of salt into a saucepan. A can of condensed milk is then added once the mixture reaches a boiling point. The cooking process continues until the mixture is a caramel color and the temperature reaches 248 degrees F. Using a candy thermometer is the easiest way to make sure the caramel sauce is ready.

Old Fashioned Double Dipped Caramel Apples 3Now that the caramel sauce has finished cooking it’s time to add vanilla. NOTE: If you add the vanilla during the cooking process the flavor will cook out and as a result, the caramel sauce will not be as flavorful.

Old Fashioned Double Dipped Caramel Apples 4

Now comes the fun part! Dipping and swirling the apples in the caramel sauce! 

Old Fashioned Double Dipped Caramel Apples 5

Allow the excess caramel to drip off the apples before placing them onto a baking sheet lined with parchment paper.

Old Fashioned Double Dipped Caramel Apples 6

Refrigerate the apples for 1 to 2 hours.

Old Fashioned Double Dipped Caramel Apples 6

In order to double-dip the apples, reheat the remaining caramel sauce and repeat the dipping process again. 

Old Fashioned Double Dipped Caramel Apples 7

While the caramel is still hot, roll the apples in chopped nuts, candies, crushed cookies or graham crackers, miniature marshmallows, shredded coconut and much more.

Old Fashioned Double Dipped Caramel Apples 9

The picture above is a caramel apple rolled in chopped pecans, crush Heath Bits and candy sprinkles. 

Old Fashioned Double Dipped Caramel Apples

Yields 5 double-dipped or 10 single dipped caramel apples

A simple and good old fashioned caramel apple recipe.

20 minPrep Time

40 minCook Time

1 hrTotal Time

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  • 4 - 5 medium apples (for double dipped recipe, or 10 - 12 medium apples for single dipped apples)
  • Wooden sticks - one per apple
  • 1/2 cup butter
  • 2 cups packed brown sugar
  • 1 cup light corn syrup
  • Dash salt
  • 1 can (14 ounces) sweetened condensed milk (I use a gluten-free brand)
  • 1 teaspoon pure vanilla extract


  2. Wash and dry apples; insert stick into apples.
  3. In a large heavy saucepan, combine butter, brown sugar, corn syrup and salt.
  4. Cook and stir over medium heat until mixture comes to a low boil (approx. 10 to 12 minutes)
  5. Stir in condensed milk, continue cooking and stirring until a candy thermometer reads 248° F.
  6. Remove from the heat; stir in vanilla.
  7. Dip apples into hot caramel sauce, turn until evenly coated.
  8. Scrape excess caramel off bottom of apples.
  9. Place on cookie sheet lined with parchment paper.
  10. Refrigerate 1 to 2 hours.
  12. Reheat remaining caramel and repeat dipping directions.
  13. While the caramel is still hot, garnish with chopped nuts, candies, mini chocolate chips, shredded coconut, crushed cookies, etc... as desired.
  14. Store decorated apples in refrigerator.
  15. Let stand at room temperature 15 minutes before serving to allow caramel to soften.



Anna and I are always looking for ways to spend quality time with family. Because it is so important to make memories as a family, consider taking some time to make these Old Fashioned Double Dipped Caramel Apples with your children and other friends and family. Most of all, they will love doing a fun activity with you. 



More great ideas:

healthy smoothie


Mulled Apple Cider


Thanks for sharing!

{ 8 comments… add one }
  • maria alicia December 16, 2017, 3:06 pm
    Hi everyone - I would love to make these, quick question - do these keep in a fridge for a couple of days if I make them in advance ?
    • Blessed Beyond Crazy December 16, 2017, 8:43 pm
      Hi Maria, Sure, try it. I have never kept them in the refrigerator that long but I think they should be fine. Linda
  • Tamara October 31, 2017, 12:25 am
    Just made these this afternoon. Recipe is delicious but there may be a typo in the instructions. 248 is hard ball stage and the caramel is too hard - really a pain to eat. I think 235 would have been much better. Trying to figure out how to use the jaw breaker leftover caramel. 🙁
    • Blessed Beyond Crazy October 31, 2017, 9:31 am
      Hi Tamara, I'm so sorry to hear that your recipe didn't turn out good. I'm not sure exactly what to tell you because this recipe works well for me. However, having said that, if you find that the 235-degree temp works better for you then I would just stick with that. If you are interested, here are a couple links from Taste of Home and Ree Drummond where they also mention heating their homemade caramel to 245 - 248 (hard ball) stage. https://www.tasteofhome.com/recipes/monster-caramel-apples https://www.tasteofhome.com/recipes/caramel-apples https://www.tasteofhome.com/recipes/carnival-caramel-apples https://www.tasteofhome.com/recipes/ultimate-caramel-apples http://www.foodnetwork.com/recipes/ree-drummond/caramel-apples-2268802 Thanks for stopping by and leaving a message. I wonder if using a double boiler would soften the caramel again? It might be worth a try. Linda
  • Donna October 8, 2017, 11:02 am
    These are by far the best I have ever made, and I have made many. This young ladies directions and you will not fail. Thank you so much for this wonderful recipe.
    • Blessed Beyond Crazy October 8, 2017, 8:46 pm
      Hi Donna, Glad you enjoyed the recipe and thanks for stopping by and leaving such a nice note. Linda

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