Caramel apples are a classic fall treat, but it can be frustrating when the caramel starts sliding off the apple. Thankfully, there are some tricks you can use to help the caramel adhere better to the apple. In this article, we’ll go over some quick tips for keeping caramel in place on caramel apples.
Use the Right Apples
The type of apple you use can make a big difference. In general, firmer, thicker-skinned apple varieties work best for caramel apples because the caramel is less likely to slide off. Good choices include:
- Granny Smith – A very firm, tart apple that holds up well to heavy caramel coating.
- Fuji – Sweeter than Granny Smith, but still very firm with thick skin.
- Honeycrisp – Crisp texture helps the caramel stick.
- Jonathan – Firm flesh and tangy flavor work well.
Softer varieties like McIntosh, Gala, and Red Delicious are prone to falling off the stick more easily. The skin on softer apples tears more easily too when you try to penetrate it with a stick.
Use Wooden Sticks
Wooden sticks hold up better to the weight of the caramel coating versus thinner plastic sticks or lollipop sticks. Thicker wooden sticks don’t bend and collapse as easily. You can find round wooden sticks in different diameters from baking supply stores or online. Use at least a 1/4 inch diameter stick for full-size apples.
Chill the Apples Before Coating
Chilling apples in the refrigerator for at least 30 minutes before coating helps the caramel stick better. The cold surface of the apples helps the caramel harden faster and adhere more tightly.
Dry the Apple Surface
Make sure apple surfaces are dry before you dip them in the melted caramel. Any moisture on the apple can prevent the caramel from adhering properly and make it more likely to slide off. Gently rub surfaces dry with a paper towel if needed.
Use a Binding Agent
Adding a little binding agent to your caramel can help it cling to the apples better. Options include:
- Corn syrup – Mix in a teaspoon or two when melting the caramel. The extra glucose molecules help with adhesion.
- Shortening – A bit of shortening makes the caramel more pliable and sticky.
- Clear vanilla – Clear vanilla extract helps caramel adhesion without altering the color.
Apply Caramel in Layers
Rather than dunking the apples in a thick layer of caramel all at once, try applying multiple thinner layers. Allow each layer to cool and harden slightly before adding the next. This helps prevent drips and provides a firmer base for each new layer of caramel.
Let Excess Caramel Drip Off
When you remove an apple from the melted caramel, let any excess drip back into the bowl for a few seconds so your layer isn’t too thick. Thinner layers are less likely to start sliding around.
Cool Upside Down
As a coated apple cools, turn it upside down and insert the stick through the stem end. Let it finish cooling and hardening upside down. Gravity helps pull any drips toward the stick instead of the bottom of the apple.
Chill Finished Apples
After coating the apples, place them on a baking sheet and refrigerate for at least 1 hour before serving. This helps the caramel layers completely harden and adhere.
Store in a Cool Place
Caramel apples taste best the day they are made. But if you need to store them, keep them refrigerated to prevent the caramel from softening and sliding. Let refrigerated apples come up to room temperature for about 30 minutes before serving for best texture and flavor.
Reheat the Caramel as Needed
If your melted caramel starts to thicken up too much as you work, reheat it in the microwave in short increments, stirring between each. Properly melted caramel will adhere the best.
Work Quickly
Don’t take too long coating the apples once you melt the caramel. The longer it sits melted and warm, the more fluid it becomes and the more likely to drip and slide.
Dip Just the Bottom
For less mess, only dip the bottom half to two-thirds of each apple in the caramel rather than fully coating the whole thing. Leave the top portion clean for handles to hold onto.
Stick in Styrofoam
Secure the sticks in a block of Styrofoam or foam board while the apples cool. The foam helps prop up the apples and prevents gravity from pulling the caramel down as it hardens.
Blot with Paper Towels
Have paper towels handy as you work. Gently blot any excess caramel off the apples right after dipping to prevent drips before it hardens.
Add Toppings
Sprinkle some chopped nuts, crushed cookies, sprinkles, or other toppings over the caramel layer right after coating. Toppings help cover up any thin spots in caramel coverage and give it more stability.
Use Lollipop Sticks
For bite-size caramel apples, insert lollipop sticks halfway through the apples before coating. The caramel helps cement the sticks in place in the smaller apples.
Double Dip
Cool coated apples for 5-10 minutes until the caramel firms up a bit, then dip again for a second layer. Two thinner layers are often better than one thick layer when it comes to stability.
Work in Batches
Only coat a few apples at a time, then pause to let them cool and harden before starting the next batch. Trying to coat too many at once can mean more slides and drips.
Squeeze the Apples
Gently squeeze or press around the inserted stick on the bottom of the apple after coating to help the caramel adhere in a thicker layer down near the stick. Just avoid squeezing so hard that you squish the apple.
Wrap the Sticks
For an extra-secure hold, wrap the top 2-3 inches of the sticks with cellophane before coating the apples. The caramel adheres very firmly to the cellophane wrap.
Use a Candy Thermometer
Heat your caramel to around 245-248°F on a candy thermometer for best consistency. Too cold and it won’t adhere well, too hot and it will drip off the apples easier.
Add Apple Pie Spice
For extra flavor in the caramel, add about 1/2 teaspoon of apple pie spice blend. Cinnamon, nutmeg, and allspice complement the apples beautifully.
Conclusion
It takes some work to get picture-perfect caramel apples that stay neat and tidy from first bite to last. But with the right techniques and a little practice, you can master the art of caramel apple making. Just be patient, work quickly, and use plenty of paper towels for the drips. The happy smiles when you hand out homemade caramel apples make it all worthwhile.