This Kraft caramel apple recipe turns fresh apples into glossy, sweet treats with a soft caramel coating that sets in minutes. The Kraft caramels melt smoothly without graininess and cling to the apples without dripping off the bottom.
The recipe takes 30 minutes from start to finish and makes 8 caramel apples. Success depends on dry apple skins, because moisture prevents the caramel from sticking. Store finished apples in the refrigerator for up to 5 days.
Table of contents
- Why This Kraft Caramel Apple Recipe Works
- Kraft Caramel Apple Recipe Card
- Key Ingredients and Substitutions
- How to Get Kraft Caramel Apples Right
- What Went Wrong?
- Add-Ins and Toppings for Kraft Caramel Apple Recipe
- What to Serve With Kraft Caramel Apples
- How to Store and Reheat Kraft Caramel Apples
- Kraft Caramel Apple Recipe FAQs
Why This Kraft Caramel Apple Recipe Works
- Kraft caramels contain stabilizers that keep the coating smooth as it cools, so you get a glossy finish without crystallization.
- Adding 2 tablespoons of water to the caramels creates a pourable consistency that coats evenly and sets firm in 15 minutes.
- Refrigerating the apples for 30 minutes before dipping hardens the fruit surface and helps the caramel set faster.
Kraft Caramel Apple Recipe Card
Kraft Caramel Apple Recipe
8
servings15
minutes5
minutes285
kcalThis Kraft caramel apple recipe coats fresh apples in smooth, glossy caramel that sets firm without dripping. The recipe takes 30 minutes and makes 8 apples using one bag of Kraft caramels melted with water for the perfect dipping consistency.
Keep the screen of your device on
Ingredients
8 medium Granny Smith apples
1 bag Kraft caramels
2 tablespoons water
8 wooden craft sticks
Directions
- Wash and dry the apples. Scrub each apple under warm water with a clean towel to remove the wax coating. Dry completely with paper towels. Insert a wooden stick through the stem end into the center of each apple. Refrigerate for 30 minutes.
- Prepare the baking sheet. Line a baking sheet with parchment paper. Set it near your work area so you can place the dipped apples on it immediately.
- Melt the caramels. Place the unwrapped Kraft caramels and water in a medium saucepan over low heat. Stir constantly for 5 minutes until the caramels are completely melted and the mixture is smooth. The caramel should flow off the spoon in a ribbon.
- Dip the apples. Remove the pan from heat. Hold one apple by the stick and tilt the pan. Dip the apple into the caramel at a 45 degree angle, rotating to coat all sides. Lift the apple out and hold it over the pan for 10 seconds to let excess caramel drip off. The coating should be smooth and even with no bare spots.
- Set the apples. Place each dipped apple on the prepared baking sheet, stick side up. Repeat with the remaining apples, working quickly before the caramel thickens. If the caramel becomes too thick, return the pan to low heat for 30 seconds.
- Let the caramel set. Refrigerate the apples for 15 minutes until the caramel is firm to the touch. Serve the Kraft caramel apples cold or let them sit at room temperature for 10 minutes before eating.
Notes
- Kraft caramels contain stabilizers that keep the coating smooth and glossy as it cools, so the apples have a professional finish with no crystallization.
- If the caramel slides off the apples, the skins were not dry enough. Scrub them under warm water to remove wax, dry completely, and let them sit at room temperature for 10 minutes before dipping.
- Store finished caramel apples in the refrigerator for up to 5 days, wrapped individually in wax paper. Substitute milk for water to make a creamier coating, but the caramel will be softer and take 5 minutes longer to set.
Nutrition Facts
- Serving Size: 1 g
- Total number of serves: 8
- Calories: 285kcal
- Fat: 6g
- Carbohydrates: 58g
- Fiber: 4g
- Protein: 1g
Did you make this recipe?
Tag @therecipemasterblog on Instagram and hashtag it with #therecipemaster
Like this recipe?
Follow @therecipemasterblog on Pinterest
Follow us on Facebook!
Follow The Recipe Master on Facebook
The sections below cover which apple varieties hold the caramel best, how to fix a coating that slides off, and how to store your finished Kraft caramel apples for the longest shelf life.
Key Ingredients and Substitutions
This Kraft caramel apple recipe depends on four ingredients that control texture and adhesion.
- Kraft caramels: These individually wrapped caramels melt into a smooth coating without separating. Substitute homemade caramel or another brand, but expect a thinner consistency that may require longer cooking to thicken.
- Granny Smith apples: The tart flavor balances the sweet caramel, and the firm flesh resists bruising when you press the stick in. Substitute Honeycrisp or Fuji for a sweeter result, but avoid Red Delicious because the soft texture bruises easily.
- Water: Two tablespoons thin the melted caramels just enough to coat the apples evenly. Use milk instead for a creamier flavor, but the coating will be slightly softer and take 5 minutes longer to set.
- Wooden sticks: Craft sticks or lollipop sticks push through the apple core and give a sturdy handle. Substitute skewers, but trim them to 4 inches so they do not tip over while the caramel sets.
How to Get Kraft Caramel Apples Right
Five steps control whether the caramel sticks and sets properly in this recipe.
- Wash and dry the apples completely: Scrub each apple under warm water with a clean towel to remove the wax coating. Dry them thoroughly with paper towels. Any moisture left on the skin causes the caramel to bead up and slide off.
- Refrigerate the apples for 30 minutes: Cold apples help the hot caramel set faster and reduce drips at the bottom. Skip this step only if you plan to refrigerate the dipped apples immediately.
- Melt the caramels over low heat: Stir constantly and keep the heat low to prevent scorching. The caramels are ready when the mixture is smooth and flows off the spoon in a ribbon. Apples coated with the Kraft caramel recipe maintain their glossy finish because the stabilizers prevent sugar crystallization.
- Tilt the pot and dip at an angle: Hold the apple by the stick and dip it into the caramel at a 45 degree angle, rotating as you lift it out. Let excess caramel drip back into the pot for 10 seconds before placing the apple on parchment paper.
- Work quickly once the caramel is melted: The caramel thickens as it cools, so dip all 8 apples within 5 minutes. If the caramel becomes too thick to coat smoothly, return the pot to low heat for 30 seconds and stir until it loosens.
What Went Wrong?
Why Is the Caramel Sliding Off the Apples?
The apple skin was not dry enough or still had wax on it. Moisture and wax both prevent adhesion. Scrub the apples under warm water with a towel, then dry them completely with paper towels. Let them sit at room temperature for 10 minutes to ensure no condensation forms before dipping.
Why Did the Caramel Pool at the Bottom?
The caramel was too hot or too thin when you dipped the apples. Let the melted caramel cool for 2 minutes after removing it from the heat, so it thickens slightly. Hold each apple over the pot for 15 seconds instead of 10 to let more excess drip off. Next time, use only 1.5 tablespoons of water if your kitchen is warm.
Why Is the Coating Grainy?
The caramels scorched on the bottom of the pot because the heat was too high. Kraft caramels melt smoothly over low heat, but medium or high heat causes the sugars to seize. Discard the batch and start over with fresh caramels, stirring constantly over low heat. If you see steam rising from the pot, the heat is too high.
Add-Ins and Toppings for Kraft Caramel Apple Recipe
Three popular variations change the flavor and texture of the finished apples.
Chopped Peanuts
Roll the dipped apple in 1 cup of finely chopped roasted peanuts immediately after coating, before the caramel sets. The nuts stick to the wet caramel and add crunch. Use this method with any chopped nut.
Mini Chocolate Chips
Sprinkle 2 tablespoons of mini chocolate chips over each apple right after dipping. The chips stick to the caramel and stay in place once it sets. Regular chocolate chips are too heavy and slide off.
Drizzled Chocolate
Melt 4 ounces of chocolate chips with 1 teaspoon of coconut oil, then drizzle it over the set caramel apples with a spoon. Refrigerate for 10 minutes to harden the chocolate. This adds a second layer of flavor without changing the caramel coating.
What to Serve With Kraft Caramel Apples
Kraft caramel apples work as a standalone dessert or party treat, but they pair well with other fall sweets. Serve them alongside creamy Jet Puffed marshmallow fudge for a candy table, or slice them into wedges and arrange them on a platter with pretzels and popcorn for dipping into leftover caramel.
How to Store and Reheat Kraft Caramel Apples
Kraft caramel apples keep for 5 days in the refrigerator, wrapped individually in wax paper or plastic wrap. The caramel stays firm and does not weep. Do not freeze caramel apples, because thawing makes the apple flesh mushy and causes the caramel to separate from the skin. Apples are best eaten cold or at room temperature. Let refrigerated apples sit out for 10 minutes before serving so the caramel softens slightly and is easier to bite.
Make the apples up to 2 days ahead for a party. Store them upright in a single layer on a parchment lined tray, covered loosely with plastic wrap. Apples provide fiber and vitamin C, though the caramel coating adds sugar and calories to the fruit.
Kraft Caramel Apple Recipe FAQs
You need one 11 ounce bag of Kraft caramels for 8 medium apples. This equals about 30 individual caramels. Each apple gets a thin, even coating.
Yes. Unwrap the caramels and place them in a microwave safe bowl with 2 tablespoons of water. Microwave on high for 1 minute, stir, then heat in 30 second intervals until smooth.
Granny Smith apples work best because the tart flavor balances the sweet caramel and the firm flesh holds the stick without splitting. Honeycrisp and Fuji also work well.
Yes. Caramel apples keep for 5 days in the refrigerator, wrapped individually. The caramel stays firm and the apple stays fresh. Room temperature storage causes the apple to spoil faster.
Leave a Reply