Fall is the season of warm flavors, crisp air, and nostalgic treats—and few things say autumn better than a freshly made caramel apple. At Specialty Gourmet, Jeanette and her team craft these delicious confections with care, and she’s sharing her best tips so you can make them right at home.

Choosing the Right Apple

The first step is all about the apple itself. At Specialty Gourmet, Jeanette almost always uses Granny Smith apples. Their tartness perfectly balances the sweetness of caramel, and customers overwhelmingly prefer them over sweeter varieties.

When selecting apples, size matters. Jeanette uses 100-count apples (100 per case) since they’re the ideal size for dipping and pricing. Larger apples, like 80-count, require much more caramel—making them harder to work with and more expensive to produce.

Don’t worry too much about freckles or small blemishes. These aren’t bruises, just natural spots. What you want to avoid are dark, soft spots, which indicate real damage.

Preparing the Caramel

Caramel is the star of the show, and Jeanette recommends investing in good-quality caramel that comes in five-pound loaves. While a bit pricey (around $30), the results are worth it.

Pro Tip: If the caramel is soft and sticking to its plastic wrap, refrigerate it for 30–40 minutes before unwrapping. This makes it easier to peel off the plastic without losing any caramel.

To melt the caramel, use a double boiler. This gentle method keeps the caramel smooth and prevents scorching. If you’re using a microwave, heat in short intervals (about two minutes at a time) and stir often. Never let the caramel bubble or foam—this means it’s burning. The ideal temperature is between 155°F and 160°F.

For those adding chocolate, use a 1-to-5 ratio: one part white chocolate to five parts caramel. Adjust this depending on how many apples you’re making.

Preparing the Apples

Make sure your apples are at room temperature before dipping. If they’re cold or have condensation, the caramel won’t stick properly and may leave bare patches. Taking apples out of the fridge the night before works best.

Dipping and Cooling

Now for the fun part—dipping! Submerge the apple completely in the caramel, then let gravity do its work. You’ll notice extra caramel pooling at the bottom, which creates that signature thick base.

Once dipped, let the apples cool for 30 minutes at room temperature, or speed things up by refrigerating them for 10–15 minutes.

Decorating

After the caramel sets, the possibilities are endless. Drizzle with white or dark chocolate, roll in crushed nuts, sprinkle with candy pieces, or keep them classic and simple.

Enjoying Your Caramel Apples

Caramel apples are more than just a treat—they’re an experience. Whether you’re making them for a fall festival, a family gathering, or just for fun, they’re guaranteed to bring smiles.

And if you’d rather skip the work, stop by Specialty Gourmet right inside the front door near the produce section. Jeanette and her team will be happy to share their handmade caramel apples with you.

Step-by-Step Caramel Apples (Home Kitchen)

Ingredients

• 8–12 Granny Smith apples, room temperature

• 2½–5 lb caramel loaf (vacuum-packed blocks work great)

• (Optional) white coating chocolate, using a 1:5 ratio to caramel (e.g., 8 oz chocolate for 2½ lb caramel)

• Wooden apple sticks

• Toppings of choice: crushed nuts, cookie crumbs, mini chips, sprinkles, etc.

• Parchment or silicone mats

Equipment

• Double boiler (preferred) or microwave-safe bowl

• Instant-read thermometer

• Sheet pans

Before You Start

1. Unwrap easily: If the caramel sticks to the plastic, chill the sealed loaf 30–40 minutes so the wrap peels off cleanly.

2. Bring apples to temp: Take apples out of the fridge the night before so they’re room temperature and dry. Moisture = caramel that won’t stick.

Melt the Caramel

1. Double boiler (gentle heat): Add water to the bottom pot and bring to a gentle simmer. Place caramel (cut into chunks) in the top pot and melt, stirring often.

2. Microwave (low & slow): Heat caramel in 2-minute bursts, stirring between each. Never let it bubble or foam—that means it’s starting to burn.

3. Target temp: Keep melted caramel around 155–160°F—hot enough to coat smoothly, not so hot it scorches.

(Optional) Melt white coating chocolate separately if you’ll drizzle or marble later. Keep the 1:5 chocolate-to-caramel ratio in mind for flavor and flow.

Dip the Apples

1. Line trays with parchment/silicone. Insert sticks into the apples.

2. Dip & turn: Submerge each apple fully, lifting and rotating to coat evenly.

3. Let gravity help: Hold the apple over the bowl and let excess caramel flow down. Use the “mid-apple scrape” trick—lightly scrape starting about halfway up the apple so the remaining warm caramel runs back down and forms a nice base ring.

4. Set: Place on the lined tray.

Set & Decorate

1. Cool to set:

   • Room temp: ~30 minutes

   • Refrigerator: 10–15 minutes

2. Finish: Drizzle with white (or dark) chocolate and add toppings while the surface is slightly tacky so they adhere.

Tips & Troubleshooting

• Caramel sliding off? Apples are likely cold or damp. Make sure they’re dry and room temp.

• Caramel too thick? Warm gently; don’t exceed ~160°F.

• Hot spots/burning? Lower the heat or shorten microwave bursts—no bubbling.

• Uneven bottoms? Give the apple a slow spin while excess drips, then use the mid-apple scrape so the base sets neatly.

Enjoy—and if you want a pro-made version, swing by Specialty Gourmet right inside the front door near the produce!