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Apple Pie Caramel Apple with Homemade Caramel

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Close up photo of an Apple Pie Caramel Apple

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Tart firm Granny Smith apples dipped in a rich creamy homemade caramel, then in smooth white chocolate, and sprinkled with cinnamon sugar to create a wonderful Fall treat…Apple Pie Caramel Apples! 

This nest has new Fall Treat! For years we’ve made our traditional Double Caramel Apples, but this year we wanted to try something new. Don’t get me wrong…our traditional caramel apples are amazing! We just wanted to kick things up a bit.

My daughter and I had been hearing the raves of Apple Pie Caramel Apples from friends. A copy cat of the favorite treat from Disney. They looked so good we just had to try our hand at making them.

We had heard over and over that the secret for these amazing apples was in the caramel! “Don’t use those hard plastic wrapped caramels! You HAVE to make homemade caramel!”  That sounded like a lot of work to me. 

Well…after a lot of soul searching…I decided if we were going to to make this treat I’d go to the extra effort of making the caramel…plus my daughter was here to help and she could be the official “Stirrer of the pot”! (I’d hold the the grand baby…it a dirty job, but someone has to do it!)

Let’s just say, that as far as decision making goes…deciding to make the caramel from scratch…was the right choice! Oh my goodness I may never use another caramel for caramel apples than this delicious Homemade Caramel! It’s AMAZING! Let’s get busy making this fun and delicious treat!

How To Make Apple Pie Caramel Apples

What Kind of Apple Should I use?

You can use any firm tart apple that you prefer, but since they are “Apple Pie” caramel apples I went with my favorite Apple Pie apple. Granny Smith’s! Plus our tree out back had a bumper crop this year of big beautiful Granny Smith’s! 

You’ll need 10-12 large granny smith apples, washed and dried. Stems removed. Place a popsicle stick or dowel in the center of each apple.

TIP: I use my meat tenderizer to help pound the dowels into each apple. Just be careful not to pound them through the bottom of the apple.

Place the prepared apples on a large baking sheet, lined with parchment paper, and chill until ready to dip.

TIP: If using store bought apples be sure to wash them in warm water, lightly scrubbing them to remove the thin “wax” coating that commercial growers use to preserve the life span of the apples. This is why the caramel always “runs” off the apples when making Caramel Apples. You can also use vinegar in your wash water to help remove the wax residue. 1 Tablespoon vinegar per gallon of water.

Apples, washed, dried, and sticks placed in the center on a parchment lined baking sheet.

How To Make Homemade Caramel

Melt 1 cup of butter in a medium size sauce pan over medium high heat.  Add 2 cups packed brown sugar, 1 cup light corn syrup, and 1 can sweetened condensed milk.

TIP: You can use light or dark brown sugar. For a richer caramel I recommend dark brown sugar, which is what I used for this recipe.

Sauce pan with melted butter, brown sugar, and corn syrup

Mix until well combined. Continue stirring over medium-high heat.

Caramel being made in large pan

Mixture will begin to boil. Carefully continue to stir the caramel for 14 minutes or until mixture reaches 235° – 240°. If you don’t own a candy thermometer the 14 minute cook time will work just fine.

Turn heat off and remove pot from the stove.  Add 1 teaspoon of vanilla.

Allow caramel to cool slightly, about 10 minutes, before beginning to dip the apples. PLEASE be extremely careful, this is NOT a recipe to have small children help you with. The Caramel is scalding HOT! 

NOTE: The caramel will thicken slightly as it cools. Stir the caramel a few times while it is cooling.

Caramel boiling in the pot

Remove the apples from the refrigerator. Wipe each apple off to remove an moisture from the outside of each apple.

Holding the pot with one hand, carefully dip the apple with the other. Swirl the apple to even coated it with caramel.

Dipping the Apples into the warm caramel

Allow the excess caramel to drip off back into the pan. Turn the apple upside down to let the caramel adhere to the apple for a smooth finish.

TIP: Use a butter knife to scrape off any excess caramel from the bottom of the apple.

Caramel dripping off the apple into the pan

Place the dipped apples back on the parchment lined baking sheet and place them back in the refrigerator while you prepare the white chocolate for dipping. You can chill the apples, once dipped, in the fridge for up to an hour to allow the caramel to set up firm. 

NOTE: The hot caramel may create bubbles on the outside of the apples. The bubbles generally pop once the caramel cools, but you can use a pin to release the air. 

Apples dipped in caramel and placed back on a lined baking sheet.

To prepare the white chocolate for dipping, place two 12 ounce bags of real white chocolate chips in a microwave safe bowl. For this recipe I recommend you use real white chocolate chips and not the white “melties”, they just taste better.

Add 1 Tablespoon butter. Place bowl in the center of microwave and set the power to 50% for 3 minutes. Carefully remove bowl using hot pads, and stir chocolate until smooth. 

TIP: It’s okay if not every chip is melted when you remove it from the microwave. The heat from your microwave safe bowl will continue to melt the chips.

White chocolate chips in microwave safe bowl melted.

Okay before we begin dipping in all that creamy melted white chocolate, let’s talk about how many hands you need for this next part!

All Mom’s need four hands right…this recipe is no exception…or…you need to be able to work like The “Flash”! Once you dip the apples in the chocolate you’ll have to immediately sprinkle with the cinnamon sugar, so it will adhere to the chocolate before it dries. 

This is where my recipe differs from some. Most recommend that you “spread” the white chocolate over the caramel as the apples are cold and will cool the chocolate too quickly!

I did not find this to be the case. I found the chocolate to be too warm and run off the caramel when I tried spreading it. Plus using a knife to spead the chocolate is just messy! UGH!

Dipping the entire apple into the warm chocolate helped it adhere much better and bring the chocolate to the desired temperature. It also creates the perfect apple…but you do you!

Dipping apples in melted white chocolate

Now use those two other hands you have…lol…and sprinkle each apple with cinnamon sugar. To make the cinnamon sugar mix 1/2 cup of sugar with 1-1/2 teaspoons cinnamon sugar. Place the apples back on the lined baking sheet. Chill until ready to serve.

Sprinkling the dipped apples with cinnamon sugar.

That’s it! You’ve made a beautiful batch of Apple Pie Caramel Apples! Aren’t the pretty! 

That caramel is seriously Soooooo Good! Combine it with the creamy white chocolate and subtle hints of cinnamon sugar and you have a Fall Treat that will have you swooning!

Close up of Apple Pie Caramel Apple

Tips for Eating Caramel Apples

  • Allow apples to sit out 15 minutes before serving. This helps soften the caramel.
  • To easily serve the caramel apple, use a sharp knife to cut the apple away from the core making 8 slices.
  • If the caramel on the apple is still firm after setting out, you can microwave the apple for 20-30 seconds before cutting. This softens the caramel slightly without melting the chocolate, making cutting a breeze.

These apples cost a small fortune in the stores and our favorite amusement park…but at home they run about $1.50 each. They also make a beautiful gift for neighbors and friends. I wrapped mine in cellophane and tied them with a bow.

Such a fun festive treat! You can even include a note that sharing is NOT mandatory! All your Mom friends will love and adore you!

Not a fan of white chocolate? That’s okay too! Mr. Nest isn’t a fan of white chocolate. He LOVES dark chocolate. So I drizzled several of the caramel apples with semi-sweet chocolate, topping them with chopped pecans.

Caramel apple drizzled with dark chocolate and chopped pecans.

Place 1/2 cup semi-sweet chocolate chips in a microwave safe bowl with 1/2 Tablespoon vegetable oil. DO NOT USE BUTTER for semi-sweet chocolate…you’ll make fudge. Set the power for 50% and the cook time for 2 – 3 minutes. Stir until smooth. Drizzle over the top of each caramel dipped apple and sprinkle with chopped nuts. Chill till set.

Mr. Nest loved these apples and raved about that caramel! I’m telling you…that caramel was the best decision ever. Especially when you can hold a baby and someone else has to stir. lol 

Dark Chocolate Dipped Caramel Apples


Other Favorite Fall Treat Recipes


Thanks  so much for stopping by my Nest today! I hope you start a new tradition like we have and make these delicious Apple Pie Caramel Apples for your Halloween week treat! 

Happy Nesting!

Photo of Norine with her signature

Yield: 10 apples

Apple Pie Caramel Apple with Homemade Caramel

Apple Pie Caramel Apples with fall decor

Tart plump Granny Smith apples dipped in a rich creamy homemade caramel, then in smooth white chocolate, and sprinkled with cinnamon sugar to create a wonderful Fall treat...Apple Pie Caramel Apples! 

Prep Time 10 minutes
Cook Time 30 minutes
Additional Time 1 hour
Total Time 1 hour 40 minutes


  • 1 cup butter
  • 2 cups packed brown sugar, light or dark
  • 1 cup corn syrup
  • 1 can sweetened condensed milk
  • 1 teaspoon vanilla extract
  • 10-12 Granny Smith Apples
  • popsicle sticks

White Chocolate Layer:

  • 2 - 12 ounce bags white chocolate chips
  • 1 Tablespoon butter

Cinnamon Sugar Layer:

  • 1/2 cup sugar
  • 1-1/2 teaspoon cinnamon


  1. Wash and dry apples. Remove stems. Poke popsicles stick into the top of each apple. Place the apples on a parchment lined large baking sheet. Chill while making the homemad caramel.
  2. In a medium size sauce pan melt butter over medium-high heat. Add brown sugar, corn syrup, and condensed sweetened milk. Stir to combine ingredients. Cook caramel over medium-high heat, stirring constantly for 14 minutes or until the temperature reaches 235° on a chandy thermometer (soft ball stage). If you do not have a thermometer just go with the recommended cook time.
  3. Carefully remove the pan from the stove top and stir in the vanilla. Pease note the caramel is extremely hot so use caution!
  4. Remove your pan of chilled apples from the refrigerator. Wipe the apples with a dry towel to remove an excess mositure from the outside of the apple. Dip each apple into the warm caramel. Swirling to coat. Allow the excess caramel to drip back into the sauce pan, scrapping the bottom with a butter knife to remove any additional excess caramel. Set the dipped apples back onto the parchment line baking sheet. Chill while you prepare the white chocolate for dipping.
  5. Add white chocolate chips to a microwave safe bowl. Add butter. Set microwave power to 50% and cook time to 3 minutes. Microwave chocolate. Carefully remove bowl from the microwave with oven mits. Stir the chocolate until smooth and creamy.
  6. In a small bowl combine sugar and cinnamon. Mix until well combined.
  7. Remove caramel dipped apples from the refrigerator. Dip in melted white chocolate, quickly sprinkle with cinnamon sugar before chocolate sets. Return apples to parchment lined baking sheet and chill until ready to serve.
  8. Remove apples 15 minutes before serving. Apples can be warmed in the microwave for 20-30 seconds before serving to soften the caramel for easy serving.

Nutrition Information:


10 apples

Serving Size:

1 apple

Amount Per Serving: Calories: 902Total Fat: 41gSaturated Fat: 25gTrans Fat: 1gUnsaturated Fat: 13gCholesterol: 65mgSodium: 248mgCarbohydrates: 134gFiber: 4gSugar: 127gProtein: 5g







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