Craving a sweet fall treat without the additives? These homemade caramel apples without corn syrup are made with simple, natural ingredients for a deliciously nostalgic dessert everyone will love.

Ingredients you’ll need:

Granny Smith or honey crisp apples
water
maple syrup
granulated cane sugar
heavy cream
salt
vanilla
craft sticks

What type of apples are best for caramel apples?

Tart apples like Granny Smith are the most popular because their acidity balances out the sweetness of the caramel. However, you can also use sweeter apples like Fuji or Honeycrisp, depending on your preference.

How do I make sure the caramel sticks to the apples?

Wash the apples thoroughly and dry them completely to remove any wax coating. You can also dip the apples in hot water for a few seconds to help remove the wax. Skewer the apples with a stick or popsicle stick and allow them to cool before dipping in caramel. Make sure the caramel is at the right consistency—not too thick or too runny.

How to Store Caramel Apples?

Storing caramel apples properly is key to keeping them fresh and ensuring the caramel doesn’t get too sticky or melt off.

Let them cool completely.
Store in a cool, dry place away from direct sunlight or heat.
Wrap in parchment paper then store in a plastic bag on the counter for 1-2 days, then the refrigerate for up to 3 days.

Bake with me!

Homemade Caramel Apples (without Corn Syrup)

5 from 1 vote

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Prep Time20

Cook Time20

Total Time40

Servings: apples

Ingredients

4 large Granny Smith Apples or honey crisp
1 cup Granulated Cane Sugar
1/2 cup Water
1/4 cup Maple Syrup
1 cup Heavy Cream
Pinch of Salt
1 tsp. Vanilla Extract
Craft Sticks

Instructions

Wash the apple and pat dry with a paper towel. Stick the craft sticks halfway through the apples so you have a firm grip. Set aside. Prep any toppings to be used in shallow bowls, as well. Line a baking pan with parchment paper.
In a 3-4 quart saucepan over medium high heat, combine the sugar, water, and maple syrup. Stir until the sugar dissolves.
Bring to a boil, then reduce to medium heat to simmer until an amber color, about 5-10 minutes.
Gradually pour in the heavy cream as you stir with a spatula or wooden spoon. It will rise double in size and then come back down.
Stirring occasionally to prevent any burning on the bottom, continue cooking over medium heat until the caramel reaches 250F, about 15-20 minutes.
Remove from heat to stir in the pinch of salt and vanilla extract.
Dip the apples in the caramel, scarping the very bottoms gently against teh saucepan to help remove any excess caramel dripping. Place on the parchment paper lined baking pan.
Dip in any toppings, if using.
Let cool at least 15 minutes before slicing to enjoy!

I truly hope you all enjoy this treasured recipe that has nestled its way into our hearts here in the ABM kitchen! ’till next time… xxL

“For I know the plans I have for you,” declares the Lord, “plans to prosper you and not to harm you, plans to give you hope and a future.” ~ Jeremiah 29:11 NIV

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