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Homemade caramel apple pops with chocolate and chopped nuts
Heidi

Caramel Apple Pops

Fresh apple slices dipped in homemade caramel and topped with nuts, chocolate, or your favorite toppings. These caramel apple pops are a fun and easy fall treat!
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Prep Time 25 minutes
Cook Time 15 minutes
Chill/Set Time 20 minutes
Total Time 1 hour
Servings: 21 servings
Course: Dessert
Ingredients Equipment Method Notes

Ingredients
  

For the Apple Pops
  • 8 apples Fuji, Granny Smith, or Pink Lady; chilled
  • 1 cup lemon juice
  • 1 quart water
  • Lollipop sticks
  • Toppings of choice chopped nuts, chocolate, toffee chips, sprinkles, crushed cookies, etc
For the Homemade Caramel
  • 1 cup butter
  • 1 pound light brown sugar
  • 1 14-oz can sweetened condensed milk
  • 1 cup light corn syrup
  • 1 pinch salt
  • 1 ½ teaspoon vanilla extract

Equipment

  • Candy Thermometer
  • Heavy-bottomed saucepan
  • Lollipop sticks

Method
 

Prepare the Apple Pops
  1. Wash and core the apples. Cut each apple into 8 wedges, leaving the skin on. The caramel sticks best to the apple skin.
  2. Combine the lemon juice and water. Soak the apple slices in the lemon water for 10 minutes to help prevent browning.
  3. Drain the apple slices and pat them thoroughly dry. Insert a lollipop stick into each slice.
  4. Refrigerate the apple slices until you are ready to dip them. Keeping the apples cold helps the caramel set.
Make the Homemade Caramel
  1. In a heavy-bottomed saucepan over medium heat, combine the butter, brown sugar, sweetened condensed milk, corn syrup, and salt.
  2. Bring the mixture to a boil, stirring constantly. Continue cooking until the caramel reaches 234–240°F (112–116°C), or the soft-ball stage.
  3. Cook for 2 minutes at that temperature, stirring as needed. Remove the pan from the heat and stir in the vanilla.
  4. Let the caramel cool for a few minutes before dipping the apple slices.
Dip and Decorate
  1. Line a baking sheet with parchment paper.
  2. Dip the skin side of each apple slice into the warm caramel. The caramel will not stick well to the cut flesh of the apple.
  3. If using chopped nuts, toffee chips, crushed cookies, or other chunky toppings, gently press them into the caramel while it is still soft.
  4. Place the finished apple pops on the prepared baking sheet and allow the caramel to set.
  5. If using melted chocolate, drizzle it over the pops after the caramel has set. Allow the chocolate to set before serving.

Notes

Makes about 64 caramel apple pops, or approximately 21 servings of 3 pops each.
Apple tip: Use firm, crisp apples such as Fuji, Granny Smith, or Pink Lady. Keep the apples refrigerated until you're ready to dip them.
Caramel tip: A candy thermometer makes a big difference with homemade caramel. Watch the temperature carefully and remove the caramel from the heat when directed. Overcooking can make the caramel too dark and change the texture.
Topping ideas: Try chopped nuts, toffee chips, melted white, milk, or dark chocolate, cinnamon sugar, crushed cookies, sprinkles, or crushed candy bars.