Gluten-Free Caramel Apples on Wooden Sticks

Ingredients

Shop links on this page are for granulated sugar, heavy cream or full-fat coconut milk, pure vanilla extract. Buy the package that says gluten-free. A shared production line is the usual risk with these pantry items. As an Amazon Associate, we earn from qualifying purchases, at no extra cost to you. Confirm the product is labeled gluten-free before you buy.

• 4 medium apples (such as Gala, Fuji, or Honeycrisp)
• 1 cup granulated sugar Shop
• 0.5 cup butter, cut into cubes
• 0.25 cup heavy cream or full-fat coconut milk Shop
• 1 tsp pure vanilla extract Shop
• 0.25 tsp salt
• 4 wooden sticks

Instructions

1. 1 Prepare your apples by washing them thoroughly and drying them completely; this ensures the caramel adheres properly. Firmly insert a wooden stick into the stem end of each apple, pushing it about halfway through. Set the prepared apples aside on a parchment-lined baking sheet.
2. 2 In a medium saucepan, combine the granulated sugar, cubed butter, and heavy cream (or coconut milk). Place the saucepan over medium heat, stirring constantly until the butter has melted and the sugar begins to dissolve. Continue to cook, stirring occasionally, for about 10-15 minutes, until the mixture reaches a deep amber color and a candy thermometer registers 245°F (118°C).
3. 3 Once the caramel reaches the desired temperature and color, carefully remove the saucepan from the heat. Stir in the pure vanilla extract and salt until fully incorporated; the mixture will bubble vigorously. Allow the caramel to cool slightly for about 5 minutes, which will thicken it to a dipping consistency.
4. 4 Holding an apple by its stick, carefully dip and swirl it into the warm caramel, ensuring it is evenly coated from top to bottom. Allow any excess caramel to drip back into the saucepan for about 10-15 seconds. Place the caramel-coated apple back onto the prepared parchment-lined baking sheet.
5. 5 Repeat the dipping process with the remaining apples, working relatively quickly before the caramel hardens. Let the caramel apples sit undisturbed at room temperature for at least 20-30 minutes, or until the caramel is completely set and firm to the touch. For a firmer set, you can refrigerate them for about 15 minutes.

Nutrition (per serving)

Tips & Notes

• Store-bought apples usually have a wax coating that makes caramel slide off. Dip each apple in very hot water for a few seconds, wipe it firmly with a towel, then dry it completely before you insert the stick.
• Check your candy thermometer in boiling water before you start. It should read 212°F at sea level; if it reads a few degrees off (or you cook at altitude), adjust the 245°F target by the same amount.
• If you roll the dipped apples in toppings while the caramel is still tacky, use chopped nuts or candies labeled gluten-free. Many sprinkle mixes and crushed cookie toppings contain gluten, so check every label.

Common questions