14 Caramel Apples So Pretty They Look Like They Came From a Candy Shop Window

Remember the first caramel apple you ever had at a fall fair? Sticky fingers, a big crunchy bite, and caramel on your chin. Homemade caramel apples bring that feeling right back, and this year everyone wants to make them in their own kitchen instead of buying them. Here are the prettiest versions we know, from sliced bites to spooky monster apples, each with a simple recipe you can follow tonight..

Classic Homemade Caramel Apples From Scratch

This is where it all starts. Real caramel made in a pot, crisp cold apples, and a little patience while it all sets. Once you make the caramel yourself, the store kits will never taste the same again. The trick is a candy thermometer and clean, dry apples, so the caramel grabs on and stays put. Which topping would you pick first: (A) pecans, (B) chocolate chips, (C) sprinkles or (D) crushed pretzels?

You will need: 6 small tart apples, 6 wooden sticks, 1 cup butter, 2 cups packed brown sugar, 1 cup light corn syrup, 1 can (14 oz) sweetened condensed milk, 1 teaspoon vanilla, pinch of salt.

How to make it: Wash apples in hot water to remove the wax, dry well and chill. Push a stick into each top. Melt butter, sugar, corn syrup and condensed milk over medium heat, stirring, until it reaches 235 to 240 F. Take off the heat, stir in vanilla and salt, and cool 5 minutes. Dip, twirl, let the extra drip off and set on buttered parchment. Add toppings while warm.

Sliced Caramel Apples Everyone Can Share

Big whole caramel apples are hard to eat, and kids end up with caramel in their hair. Sliced caramel apples fix that. You cut the apple into thick rounds, dip or spoon caramel over each one, and add toppings. They look like little cookies and they disappear fast at parties. This is one of the most searched ways to make caramel apples this fall, and it is easy to see why.

You will need: 2 large crisp apples, 1 cup soft caramel (homemade or melted caramel squares with 1 tablespoon cream), lemon juice, toppings like mini chips, nuts or sprinkles.

How to make it: Core the apples and slice into rounds about 1/2 inch thick. Brush with lemon juice and pat very dry. Lay on parchment. Spoon warm caramel over the top of each round. Add toppings right away. Chill 15 minutes, then serve.

Build Your Own Caramel Apple Bar for Halloween

Want the easiest party idea ever? Set out a caramel apple bar and let guests make their own. Everyone gets a dipped apple, then walks down a line of toppings and goes wild. Kids love it, grown ups secretly love it more, and you do almost no work after the dipping. Put small spoons in each bowl and set a tray of parchment at the end for the finished apples.

You will need: 12 apples on sticks dipped in caramel, bowls of toppings: crushed cookies, mini marshmallows, chopped nuts, sprinkles, toffee bits, coconut, melted chocolate for drizzling.

How to make it: Dip all apples about 30 minutes before guests arrive and keep them on parchment. Fill small bowls with toppings and line them up. Put melted chocolate in squeeze bottles. Let guests roll and drizzle. Add name tags on the sticks so nobody loses theirs.

Slow Cooker Caramel for Dipping Apples

No thermometer? No stress. Your slow cooker can make a thick, soft caramel that stays warm for hours. It is perfect for dipping whole apples or for a fondue style bowl next to apple slices. Set it up in the morning and the house smells amazing all day. Do you like your caramel (A) soft and gooey or (B) firm and chewy?

You will need: 2 bags (11 oz each) caramel squares, unwrapped, 1/3 cup heavy cream, 1 teaspoon vanilla, pinch of sea salt.

How to make it: Put caramels and cream in a small slow cooker. Cook on low 1 to 2 hours, stirring every 20 minutes, until smooth. Stir in vanilla and salt. Switch to warm. Dip apples or slices straight from the pot and keep the lid on between dips.

Pecan Turtle Caramel Apples

These taste just like turtle candies from a gift box. Caramel, a thick coat of toasted pecans, and a drizzle of dark chocolate on top. Toasting the pecans first makes a huge difference, so do not skip it. These caramel apples are rich, so a small apple is plenty for one person.

You will need: 6 caramel dipped apples (still warm), 1 1/2 cups chopped pecans, 1/2 cup dark chocolate chips, 1 teaspoon coconut oil.

How to make it: Toast the pecans in a dry pan for 4 minutes and let them cool. Roll each warm caramel apple in pecans and press gently. Melt chocolate with coconut oil in short bursts in the microwave. Drizzle over the apples with a spoon. Chill 20 minutes.

Salty Pretzel Crunch Caramel Apples

Sweet and salty is a love story that never gets old. Crushed pretzels give these caramel apples a crunch with every bite, and a little milk chocolate ties it all together. Crush the pretzels in a bag with a rolling pin, but leave some bigger pieces so you can see them.

You will need: 6 caramel dipped apples, 2 cups mini pretzels, 1/2 cup milk chocolate chips, flaky salt.

How to make it: Crush pretzels into small and medium pieces. While the caramel is still soft, press pretzels around the bottom half of each apple. Melt chocolate and drizzle over the top. Add a tiny pinch of flaky salt. Set on parchment until firm.

White Chocolate Drizzle Caramel Apples

If you want caramel apples that look like a candy shop window, this is the one. A smooth caramel coat with thin zig zag lines of white chocolate makes them look fancy with almost no skill needed. Tip: put the melted chocolate in a sandwich bag, snip a tiny corner, and move fast in one direction.

You will need: 6 caramel dipped apples (set and cool), 1 cup white chocolate chips, 1 teaspoon coconut oil, optional cinnamon.

How to make it: Melt white chocolate and coconut oil in 20 second bursts, stirring each time. Spoon into a zip bag and snip a tiny corner. Pipe quick lines back and forth over each apple. Dust with a little cinnamon if you like. Chill 10 minutes.

Halloween Mummy and Monster Caramel Apples

Here is where kids take over. Dip apples in caramel, then turn them into mummies with white chocolate stripes or green monsters with candy eyes. They do not need to be perfect. In fact, the messier the mummy, the better it looks. Which one would your family make: (A) mummy, (B) monster, (C) pumpkin or (D) all of them?

You will need: 6 caramel dipped apples, 1 cup white chocolate, 1 cup green candy melts, candy eyes, orange and black sprinkles.

How to make it: For mummies, pipe messy lines of white chocolate across the caramel and stick on two candy eyes. For monsters, dip the caramel apple halfway in green candy melts and add lots of eyes. Add sprinkles for pumpkins. Let set 15 minutes.

Cinnamon Sugar Churro Caramel Apples

Picture a warm churro at the fair, then picture it wrapped around an apple. That is this one. You roll the caramel in cinnamon sugar while it is still a bit soft, and it makes a sparkly, crunchy shell. They smell like fall and taste like dessert at a carnival.

You will need: 6 caramel dipped apples (slightly warm), 1/2 cup sugar, 1 tablespoon cinnamon, 1/4 cup white chocolate for drizzle.

How to make it: Mix sugar and cinnamon in a shallow bowl. Roll each warm caramel apple in the mix until coated. Set on parchment. Drizzle with a little melted white chocolate. Let firm up for 15 minutes before serving.

Salted Caramel Apples With Sea Salt Flakes

Sometimes simple wins. A deep amber caramel and a sprinkle of flaky sea salt is all you need. The salt makes the caramel taste richer and less sweet, so grown ups go crazy for these caramel apples. Use a tart green apple for the best contrast.

You will need: 6 Granny Smith apples, 1 batch homemade caramel (see the first slide), 1 to 2 teaspoons flaky sea salt.

How to make it: Make the caramel and cook it to 240 F for a slightly darker, deeper flavor. Cool 5 minutes. Dip the cold, dry apples and let the extra drip off. Set on buttered parchment. Sprinkle a few salt flakes on top right away so they stick.

Shiny Red Candy Apples the Old Fashioned Way

Candy apples are the cousin of caramel apples, with a hard, glassy red shell that cracks when you bite it. They are pure nostalgia. You need a thermometer for this one, because the sugar must reach hard crack stage. Please keep kids away from the hot pot, since sugar syrup is very hot.

You will need: 8 small apples, 8 sticks, 2 cups sugar, 3/4 cup water, 1/2 cup light corn syrup, 1 teaspoon red gel food coloring.

How to make it: Wash, dry and stick the apples. Boil sugar, water and corn syrup without stirring until it reaches 300 to 310 F. Turn off the heat and stir in the color. Tilt the pan and dip each apple, twirling. Set on greased parchment and let harden 15 minutes.

Caramel Apple Nachos for Movie Night

This is the lazy way to get all the caramel apple flavor in five minutes. Slice apples onto a platter, drizzle with caramel and chocolate, and throw on toppings. Everyone grabs from the middle. Want more gooey fall ideas? Try our caramel desserts so gooey they should come with a warning.

You will need: 3 apples, lemon juice, 1/2 cup caramel sauce, 1/4 cup peanut butter (optional), 1/4 cup mini chocolate chips, 2 tablespoons chopped peanuts, mini marshmallows.

How to make it: Slice the apples thin and toss with a little lemon juice. Spread on a big plate. Warm the caramel and peanut butter and drizzle over. Scatter chips, peanuts and marshmallows. Serve right away with napkins.

Mini Caramel Apple Bites Made With a Melon Baller

Small, cute and perfect for a party tray. You scoop little apple balls with a melon baller, put each on a lollipop stick, and dip in caramel. They are one bite, so there is no mess, and you can make three flavors on one plate. Would you rather (A) one big caramel apple or (B) ten tiny ones?

You will need: 3 large firm apples, 24 short lollipop sticks, 1 cup melted caramel, toppings: sprinkles, crushed nuts, mini chips.

How to make it: Scoop apple balls with a melon baller. Pat each one very dry with paper towels, this is important. Insert a stick. Dip in warm caramel, then in a topping. Stand them up in a block of foam or set on parchment. Chill 10 minutes.

Best Apples and Tips So the Caramel Never Slides Off

Ever made caramel apples and watched the caramel slide into a puddle? It happens to everyone. The waxy coat on store apples is the main problem. Wash the apples in hot water with a little vinegar, dry them well, and chill them. Firm, tart apples like Granny Smith, Honeycrisp and Pink Lady hold up best. Which apple is your favorite?

You will need: Apples, hot water, 1 tablespoon white vinegar, clean towels, fine sandpaper or a rough sponge (optional), a candy thermometer.

How to make it: Dip apples in hot water with vinegar for 10 seconds and rub off the wax. Dry fully. Lightly scuff the skin with a rough sponge so caramel can grip. Chill apples before dipping. Cool caramel to about 200 F so it is thick. Scrape the bottom on the pot edge.