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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!!! 


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Apple Trees

This picture above is of an apple tree on my parents’ farm. The apples will slowly turn red in color as they ripen. 

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

Delicious Recipes

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

Homemade Caramel Sauce

First, place 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.

NOTE: Some people find that heating the caramel sauce to 235 degrees F is better than allowing the mixture to reach a “hardball stage” of 248 degrees F.  Therefore, please do whichever temp works best for you. 

Old Fashioned Double Dipped Caramel Apples 3

Add Vanilla

Now 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

Dipping

Now comes the fun part! Dip and swirl the apples in the caramel sauce! 

Old Fashioned Double Dipped Caramel Apples 5

Excess Sauce

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

Refrigerate the apples for 1 to 2 hours.

Old Fashioned Double Dipped Caramel Apples 6

Double-Dip

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

Garnish

While the caramel is still hot, roll the apples in chopped nuts candy sprinkles, crushed cookies or graham crackers, miniature marshmallows, shredded coconut and 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
Yield: 5 Double Dipped or 10 Single Dipped Apples

Old-Fashioned Double Dipped Caramel Apples

Prep Time: 20 minutes
Cook Time: 40 minutes
Additional Time: 2 hours
Total Time: 3 hours

Simple, yet delicious good-old-fashioned caramel apples.

Ingredients

  • 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

Instructions

FIRST LAYER

  1. Wash and dry apples and insert a wooden stick into each apple.
  2. In a large heavy saucepan, combine butter, brown sugar, corn syrup, and salt. Cook and stir over medium heat until mixture comes to a low boil (approx. 10 - 12 minutes).
  3. Stir in condensed milk and continue cooking and stirring until a candy thermometer reaches a hardball stage of 248 degrees F. NOTE: for a chewier caramel apple use a lower temp of 235 degrees F instead of allowing the mixture to reach the hardball stage of 248 degrees F.
  4. Remove mixture from the heat; stir in vanilla. Note: stand back when adding the vanilla because it steams and bubbles until it is well incorporated into the mixtures.
  5. Dip apples into hot caramel sauce and turn until evenly coated. Scrape excess caramel from the bottom of the apples. Place on a parchment-lined cookie sheet.
  6. Refrigerate 1 - 2 hours.

SECOND LAYER

  1. Reheat remaining caramel and repeat dipping directions.
  2. While the caramel is still hot, garnish with chopped nuts, candies, mini chocolate chips, shredded coconut, crushed cookies, etc... as desired.
  3. Store decorated apples in the refrigerator. Let stand at room temperature 15 minutes before serving to allow caramel to soften.
old-fashioned-double-dipped-caramel-apples

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. 

Enjoy!

Linda

More great ideas:

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simple-pumpkin-muffins

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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