Tips for Making Caramel & Candy Apples

How to Prep Caramel & Candy Apples

Nothing gives the nostalgia of fall like a classic caramel or candy apple. This seasonal special is a treat that many customers look forward to experiencing year after year. Whether you're operating a concession stand at a state fair or planning a fall festival for your school, caramel and candy apples make the perfect fall menu item.

How can you make yours deliciously memorable? We’ve collected some helpful hints that will guide you to properly prepping your apples.

Helpful Hints for Making Caramel & Candy Apples

• How to Pick the Best Apples – Granny Smith or other tart varieties are the preferred types of apples to pair with the sweetness of the toppings. You want them to be fresh and firm. Customers will also be attracted to the larger-sized apples.

• ABC (Apple Basic Cleaning) – Clean thoroughly to remove the waxy protective film from your apples. We recommend using apple cider vinegar. Be sure to rinse and dry the apples afterward.
• Get to the Point – Inserting the stick into the apple can be a challenge. To make it far simpler (and safer), use a Stick Setter.
• Tips on Temperature – It’s important to keep the apple at room temperature. If it is cold, it can cause moisture drops, which will make the caramel run. The proper temp for heating caramel apple dip is 175–185 degrees F. Candy apple dip should be heated at 295–300 degrees F.
• Watch for “Feet” – Caramel feet can develop when excess caramel pools at the bottom of the apple. You can help reduce this occurrence by spinning the apple when you remove it from the dip. Or you can easily fold it under or remove it entirely.
• Fully Dip – For the best visual appeal, dip your apples fully, so that the coating covers the stick.
• Add Flavor with Toppings – Here are some coating suggestions: granulated peanuts, melted marshmallows, candy sprinkles, candy bar pieces, melted flavor wafers, or frosting.
• Shelf Life – The best way to store apples is in the Apple Bubble Trays. This packaging can keep them fresh for up to a week. Store in refrigerator to ensure extended shelf life.
• Small Batches – If you are preparing a smaller batch, use caramel blocks instead of canned caramel. You can cut it into smaller pieces to melt faster.
• How to Thin Caramel – If the caramel is too thick for your liking, you can thin/lighten it using condensed/evaporated milk (4-6 oz. #10 can).
• Try Apple Chips – An alternative to traditional caramel apples is apple chips. Here you use the Apple Hacker to slice the apple into eight wedges. Arrange them in a bowl and top with quick-serve caramel, granulated peanuts, and whipped cream.

Caramel & Candy Apple Recipes

For more detailed instructions, visit our Recipes section for caramel and candy apples.

Want to make caramel or candy apples your signature item? Gold Medal is your source for cookers, warmers, and the finest apple dip. Our concession pros are ready to help you have an unforgettable season. Just call us at 800-543-0862 or send an email to [email protected].