The Perfect Caramel Apple, continued


Since making this discovery, I’ve gotten some great tips about making beautiful caramel apples that I thought you’d like to hear. I think this weekend is going to call for another batch of caramel. (You can get my tried and true recipe here.)

“As someone who makes chocolate/caramel apples for a living, I can tell you that to keep your caramel from slipping and sliding, make sure you have washed your apple thoroughly in very warm water. This both slightly cooks the skin of your apple and removes all the wax from the apple. The wax is part of what makes the caramel slide off. Also, your technique of using slightly cool caramel is actually what most of the pros do!” —Nora

Thank you, Nora! And thanks also to Holly, who pointed me to this tutorial, which has some great tips for making the caramel apples I’m drooling over in the picture. Also love this great tutorial at One Charming Party.

{ 16 comments… read them below or add one }

celeste November 5, 2010 at 6:55 pm

oh, yum. i haven’t made these in forever, but you talked me into it!


Jenn Erickson/Rook No. 17 November 7, 2010 at 5:35 pm

I love making caramel apples, but have always wondered why the caramel slides off sometimes. I am so thrilled to have picked up this new trick! Thank you.


Christy November 8, 2010 at 3:24 pm

Oh my! That looks so yummy and festive!


Tausha Brinton October 12, 2011 at 10:04 pm

Hello! It sounds like you have some experience with caramel apples. Can I ask you a question? Today when I made my apples the chocolate I dipped them in started sliding off in sheets. I had already dipped them in caramel and milk chocolate, but then the white chocolate would not stay on at all. What happened? It was like it was setting too fast and getting to heavy to stick on the apple. So wierd, any suggestions?


AmberLee October 13, 2011 at 7:10 am

Wow, Tausha, That is a great question. I haven’t had that experience, that is so strange that that would happen, especially between milk chocolate and white chocolate. How dissapointing!

Does anyone else have an answer for Tausha?


greg bell October 22, 2011 at 11:11 pm

This trick didn’t work for me. Plus, I believe its the butter/oil content of the caramel that makes it slide off the apples. Go ahead and feel the surface of the apple after the caramel slides off and it’ll feel greasy.

The only thing I found that worked was to spoon it onto the top of the apple (rather than roll it in the caramel). It dripped down the sides fairly nicely, and didn’t slide since there wasn’t much force involved…


mary March 30, 2012 at 10:01 pm

I’ve been trying to make some caramel apples for my friends birthday which ois mext month but just can’t get it right! I tried twice alrealdy but I’m having a very hard time keeping the caramel temperature at 235F, which resulted the best caramel apples so far! I tried reducing the heat by giving the pan a temperatire shock but it won’t help, and neither will cooking the caramel beyong 240F… My question is: how can I keep the caramel at the same temperature? Thanks in advance for anybody who can help me!! And I apologize if I wrote something which was weird but I hope u can understand that, english is not my mother tongue :)


Barry November 22, 2012 at 1:26 pm

Mary, try a heat diffuser like the SimmerMat. It acts as sort of a heat sink so that the temperature of what your cooking moves a bit slower.


Beanie April 3, 2012 at 12:32 pm

What type of caramel do you use?


andrea April 4, 2012 at 11:16 am

i found that the caramel stays on the apple better by using a soft sand papper on the apples skin


Lori September 27, 2012 at 7:27 am

Hey all,
Last year I made Caramel Apples, and to prevent caramel ‘slippage’ I used a new (out of the package) scrubbing sponge and used only warm-hot water to “wash” the apples. Tried and true and we had no loss of the caramel at all!!! Good luck to all.


AmberLee September 27, 2012 at 8:16 am

Thanks, Lori!! This is super helpful!


kayla hart October 2, 2012 at 10:12 am

This recipe sounds delicious! would it be okay to dip the apples a day before serving?


AmberLee October 2, 2012 at 1:13 pm

Hi Kayla,
The apples should be fine dipped a day in advance. Unless your caramel is super soft, you shouldn’t have any problems. Good luck!!


Rachel October 7, 2012 at 3:39 pm

Thanks for the tip about scrubbing the wax off the apples so the caramel doesn’t slide off. That’s been my problem when trying to make caramel apples.


Shelley Prelusky November 5, 2012 at 5:24 pm

I used apples off my tree…do they have a natural wax? I also scrubbed them with a nail brush and soap, rinse well, and the caramel still slid down after about 8 hours. Had to put them in the fridge. Also cutting out a worm hole didn’t help…really ran at that spot…just wondering if you scrub an apple with sandpaper, will it make the skin leak…but I guess more gentle is the way to go. :))
I’ll try the hot water and vinegar next time.



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