Caramel apples are fall’s sweetest indulgence—but doing them well takes more than just dipping and hoping for the best. At Gygi, we’ve made hundreds of caramel apples, tested caramel brands (Peter's Caramel is the best!), played with toppings, and learned what works (and what really doesn’t). Here are our top 5 hacks to level up your caramel apple game.
1. Pick & Prep Apples
Start with a good foundation. You want a delicious apple that is going to hold up. Only making two or three apples? Get larger-sized apples. Doing a caramel apple party for friends? Get the smaller sizes so your caramel and toppings can go farther.
Choose tart, firm apples—Granny Smith is the favorite. The tartness cuts through the sweetness of the caramel, and the crisp texture holds up well. You can feel free to play with other apple flavors, but ultimately we land on Granny Smith every time.
Wash off wax coating—Many apples come coated in wax (for shine/freshness in the grocery store). Use warm water (a mild soap or a bit of vinegar helps) and scrub gently. Dry thoroughly. Moisture or wax can block the caramel from adhering properly.
Insert sticks securely & time it well—After removing the stems, insert skewers or apple sticks firmly. If the apple moves around, dipping will be messy and you will lose many apples in the caramel. Also, don’t insert the sticks until you’re ready to go so you don’t get excess moisture or apple juices leaking.
2. Melt & Handle Caramel Carefully
We have two main ways to melt Peter’s Caramel, which give us those flawless results. Follow these instructions:
Low and slow in a heavy pot works wonders—Using something like a French oven, heat the caramel at ~200°F in the oven for about 2 hours until its working temperature (about 170‑180°F). Minimal stirring helps prevent bubbles and keeps the caramel smooth.
Microwave method if you need fast—Melt in increments, checking and stirring in between. Start with high power briefly, then reduce to avoid overheating. Overheating leads to graininess, burning, or caramel that slides off apples. We always melt in our silicone bowls!
3. Dip & Coat for the Best Finish
When preparing your caramel, err more on the hands-off side. You don’t want to stir too much and get all those pesky bubbles. Otherwise, once you melt you are ready to dip.
Dip at the right temperature—If the caramel is too hot, it may not stick well; too cold, and it may set before a good coat. Hitting that sweet spot indicated on the box gives you good adhesion plus a nice even coat.
Let excess drip & hold upright—After dipping, lift the apple straight up, let the extra caramel drip off while gently rotating, and scrape excess caramel from the bottom. Then flip briefly to give the caramel time to set a bit before placing it down. If you watch closely, you can see when the apples are ready to set.
4. Know When & How to Add Toppings & Chocolate
Are your toppings chunky or fine? Are you using chocolate? Here’s where process matters!
If you’re adding toppings directly to the caramel (nuts, candies, bigger pieces), do it while the caramel is still warm—just not scorching. The warmth helps them stick. Bulky toppings won't stick to the chocolate coating.
For chocolate coatings or drizzles: let the caramel cool and set sufficiently first. If you try to cover it with chocolate too soon, it can slip or melt off. A chilled apple (or at least cooled caramel) gives you a better surface. It will take some trial and error to find the best results.
Use parchment paper (not wax paper) under the apples while setting—caramel will stick to wax paper and ruin the coating. Yeah, we've made that mistake.
5. Storage, Timing & Presentation Hacks
Now for packaging and presentation. Here’s where you can make a regular caramel apple a real show stopper.
Cool in the right environment—Once dipped and decorated, chilling in the fridge helps set toppings/chocolate faster and keeps things from sliding. But avoid drastic temperature changes which might cause condensation.
Package in clear cellophane bags—As soon as the apples are set, you can package them up and tie with a bow. The large C4 cellophane bags are the perfect size for caramel apples.
Don’t cut too soon—If you’ve refrigerated the apples, let them come back toward room temperature before slicing. Cut through the toppings first, then through the apple—this helps prevent the toppings from just falling right off.
Shelf‑life tips—Apples held in the fridge will last up to a week. At room temperature, closer to 3‑5 days depending on heat, humidity, etc.
Wrapping‑Up
Caramel apples are a delightful treat, and with these Gygi‑backed hacks, you can make them look pro, taste amazing, and last longer. Whether you're making them for fall, parties, gifts, or just because—use these tips and your caramel apple game will be seriously bumped up.
