How to Make Caramel Apples with Bulk Peter's Caramel - Quick and Easy  Recipe

How to Make Caramel Apples with Bulk Peter's Caramel - Quick and Easy Recipe

Caramel Apples - Quick and Easy Recipe

Caramel Apple began their roots back in the 1950s and have since become an established and time-honored tradition during the fall holidays. The very first caramel apple was created when a Kraft Foods employee named Dan Walker melted down some of the company’s large stock of soft caramels left over after Halloween, and dipped apples into the mixture as a healthier and crunchier treat. For years after their invention, caramel apples were dipped by hand until 1960 when the first caramel apple dipping machine was invented by Chicago candy shop worker Vito Raimondi. The rest is history!

If you’re making a lot of homemade caramel apples this fall season, say about 2 dozen or more, using Peter’s Caramel 5 pound loaves with help save the day! Also, if you are only making a dozen Caramel Apples, half a loaf is enough too! Next we’ll share this cost effective and time saving way to make them.

Caramel Apples with Peter’s Caramel Recipe

Just follow the below instructions and tips to start creating amazing Caramel Apples using Peter’s Caramel.

Great apples to use for Caramel Apples are: Honeycrisp, Red Delicious, Pink Lady or Granny Smith.

  1. Wash apples in warm water to remove any wax.

Dry thoroughly.Allow apples to get to room temperature (68°-70°F)

When apples are dry, place sticks in the center of the apple.

  1. Melt the caramel.

Microwave: Cook on high for 1 minute. Stir.

Cook on 50% power for 1 minute. Stir again.

Repeat at 50% until thoroughly melted, being careful to avoid scorching.

Temperature of caramel should reach 180°-190°F for full melt.

Oven: You can also use your oven to melt caramel. Unwrap the Peter’s Caramel and cut into large chunks. Place in a large, heavy oven-proof pan with a lid.

Turn the oven to 200 degrees and place the oven rack in the center of oven. Place the pan of caramel in the oven with lid on pan. Set timer for 2 hours. When the caramel is melted, remove from oven and set on stove or counter with a hot pad underneath pan.

Maintain caramel in the 160°-180° range, stirring sparingly to minimize air bubbles.

  1. Dip the apples. Completely coat the apple with caramel, including pierce point, to obtain maximum shelf life. Allow excess to drip back into the bowl.

Once you have coated the apple, scrape the excess off the bottom. Flip the apple upside down for a moment to help cool.

Place the apple, stick up, on parchment paper.

  1. Decorating:

If not dipping in chocolate: Leave as-is or coat with preferred toppings immediately. Then place in the fridge for 5-10 minutes to help the apples set. Do not store apples in the fridge.

If dipping in chocolate: Let caramel completely set before dipping in chocolate. Melt the chocolate according to package directions. Then either dip the apples in chocolate or drizzle over the top. Then add desired toppings immediately and let set.

Tip: For fastest setup and to minimize “feet”, refrigerate apples after dipping for 10-15 minutes. Avoid prolonged refrigeration to prevent condensation.

Great Toppings for Caramel Apples:

Sea salt

Drizzled chocolate

Chopped nuts

Mini M&M’s or mini chocolate chips

Reese’s pieces or chopped peanut butter cups

Crushed Oreo’s


Crushed Butterfingers

Cinnamon sugar

Crushed toffee

Crushed pretzels

Chopped Snickers

Candy corn

Flaked coconut

Graham cracker crumb

So buy some Peter’s Caramel today and begin your journey of creating your own delicious and unique Caramel Apples today!


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