Looking to make the perfect caramel apples this fall? Learn the best way to prepare apples for dipping so your caramel sticks smoothly, sets up perfectly, and tastes delicious!
Why Is Preparation Key for Caramel Apples?
Caramel apples are a fall staple, but if you’ve ever had the caramel slide off or form a sticky puddle at the bottom, you’re not alone. The secret to beautiful, evenly coated caramel apples starts before the caramel hits the oven/microwave.
Here’s how to prepare apples properly, so that once your caramel is ready your apples are too!
Step 1: Choose the Right Apples
For the best results, select small to medium-sized apples that are:
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Firm and crisp
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Free from bruises or wax coatings
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Fresh and cool (room temperature or cooler)
Smaller apples are easier to dip and eat. We love using Granny Smith apples for their tart contrast to the sweet caramel. But you can use honeyscrisp, golden delicious, red delicious, or even pears if that’s what you want.
Step 2: Remove the Wax Coating
Most store-bought apples have a thin, food-safe wax coating. It’s meant to help protect the fruit and keep it from spoiling. But it also prevents caramel from sticking. Not cool! To remove it:
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Soak in warm water.
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Scrub with veggie brush or abrasive towel.
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Make sure to rotate the apple to get all sides.
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You’ll notice the skin becomes slightly dull—that's how you know the wax is gone.
Pro Tip: You can also scrub apples with baking soda or mild detergent and warm water as an alternative method.
Step 3: Dry Completely
Water is caramel’s enemy. Even a few droplets left on your apple can cause the caramel to seize or slip off.
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Pat the apples dry thoroughly with paper towels (making sure to clear water out of the stem and blossom portions as well).
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Let them air dry for 15–20 minutes.
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If possible, place them in the fridge uncovered for extra drying time while cooling.
Step 4: Insert Sticks Securely
Once your apples are completely dry:
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Remove the stems.
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Insert wooden sticks (or candy apple skewers) into the top center or bottom blossom center of each apple.(We like to do the bottom because it makes the caramel apples look more round as the caramel settles in place.)
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Push firmly until the stick feels secure but doesn’t pierce through the other side.
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Give them a good shake (like a bell) to make sure the stick is securely in place.
Note: You can wash your apples a few days ahead of time. But don’t put the sticks in until just before you are ready to dip. Now your apples are now officially "prepped for dipping"!
Step 5: Set Up a Dipping Station
With apples chilling and caramel melting, it’s time to prep your workstation:
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Line a baking sheet with parchment paper (avoid wax paper and foil—it sticks!).
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Set your chilled apples upright on the sheet, spaced apart so they won’t be touching when coated with caramel.
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If you’re using them, prep bowls with toppings (crushed nuts, sprinkles, mini marshmallows, etc.) for quick and easy coating.
Final Tips for Perfect Caramel Dipping
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Chill your apples in the fridge, but be sure to take them out about 30 minutes before dipping—slightly chilled apples will help the caramel set, but not too quickly.
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Avoid touching the caramel once it's on the apple. Simply remove the excess off the bottom with a spoon or silicone spatula to help avoid pooling, then hold it upside down for a few seconds until you can see the caramel start to gloss over. Flip it right side up and set it on the parchment and let gravity do the rest.
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If caramel still pools a lot at the foot of the apple, let it cool slightly before dipping the next one.
Find All Your Apple Dipping Supplies Here
At Gygi, we carry everything you need for making perfect caramel apples—from candy thermometers and non-stick parchment to apple skewers and other caramel tools. And most importantly, we carry the absolute best caramel for dipping, drizzling, and snacking. Be sure to grab of block of Peter’s Caramel before you check out!
Visit us in-store or shop online to get started on your fall caramel apple creations!
