I have great childhood memories eating these delicious Caramel Apples on a stick, usually at a local country fair or farmer’s market. Growing up in valley famous for growing apples, there were so many ways to enjoy apples. I remember lots of Red Candy Apples or Toffee Apples, but felt like they broke my teeth. I always hoped to find Caramel Apples.
Chewy Caramels are an American classic. I’m sure it was invented by Kraft foods, as this recipe is also known as Kraft Caramel Apples. Big companies always find ways to incorporate their products into recipes, like Caramel Rice Krispies Squares, using caramels instead of marshmallows.
Living in Australia, it’s hard to find the Kraft Caramels, so I usually use Werther’s Caramels or Werther’s Chewy Toffees. They’re basically the same thing and work well for this recipe.
It’s always best to use unwaxed apples, but if you can’t find them, wipe them with apple cider vinegar to attempt to remove the wax. Remember to rinse with water. It’s so important the apples are completely dry, so the caramel sticks to the apples.
Wax paper vs baking paper – wax paper is for cold food and baking paper is for hot foods. Wax paper is hard to find here in Australia, so if you use baking paper or parchment paper, spray the surface with cooking spray. This allows you to place the Caramel Apples with minimal sticking.
Finally, you can use any apples you like, however it seems that tart Granny Smith apples are often used to contrast the super sweet Caramel sauce on the Caramel Apples. But really use whatever apples are in season, that’s always best.
Caramel Apples are a family autumn favorite, perfect for halloween and parties. An easy fall classic the whole family will love – Kraft Caramel Apples
- 6 apples unwaxed
- 14 oz/400g Soft Caramels
- 2 tablespoons milk or whipping cream
- 6 popsicle stick or lollipop stick
Wash and wipe the apples until they are completely dry (not even a drop of moisture!). Remove the stems from each apple and insert a popsicle stick into the top of each apple.
Unwrap the caramels into a saucepan, add milk/whipping cream and place over medium-low heat. Cook until the mixture is melted, usually about 3-4 minutes, stirring constantly.
Dip the apples into the melted caramels. Use a tablespoon to spoon over extra caramels over the apples if needed. Allow excess caramel to drip off, and scrape any excess caramel from the bottom of the apples. Place on the prepared wax paper sheet.
Refrigerate the Caramel Apples for at least 30 minutes.