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Sheet Pan Caramel Apples

Easy sheet pan method for making multiple caramel apples at once with perfect glossy coating and customizable toppings.
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Prep Time 20 minutes
Cook Time 25 minutes
Total Time 45 minutes
Servings: 12 caramel apples
Course: Dessert, Snack
Cuisine: American, Fall
Calories: 320
Ingredients Equipment Method Notes

Ingredients
  

Apples & Coating
  • 12 medium apples Granny Smith or Honeycrisp
  • 12 wooden sticks
  • 2 cups granulated sugar
  • 0.5 cup light corn syrup
  • 0.5 cup heavy cream
  • 0.5 cup unsalted butter
  • 1 tsp vanilla extract
  • 0.5 tsp fine sea salt
Optional Toppings
  • chopped nuts optional
  • mini chocolate chips optional
  • crushed cookies optional
  • sprinkles optional

Equipment

  • Sheet pan
  • Heavy-bottomed saucepan
  • Candy thermometer
  • Wooden sticks

Method
 

  1. Wash and thoroughly dry apples, removing wax coating. Insert sticks and arrange on parchment-lined sheet pan.
  2. Combine sugar, corn syrup, cream, and butter in heavy saucepan over medium heat until butter melts.
  3. Attach candy thermometer and bring to boil without stirring. Cook to 248°F (firm-ball stage).
  4. Remove from heat and stir in vanilla and salt carefully.
  5. Let caramel cool 2-3 minutes until bubbling subsides slightly.
  6. Dip each apple in caramel, rotating for even coverage, allowing excess to drip off.
  7. Place coated apples on sheet pan, add toppings if desired while caramel is warm.
  8. Cool completely at room temperature for 30 minutes before serving or wrapping.

Notes

For best results, use room temperature apples and work quickly once caramel is ready. Store wrapped apples in refrigerator up to one week.