Easy Homemade Candy Recipes - Tastes Better From Scratch

Chocolate Fudge

Lauren Allen — Sat, 09 Dec 2023 12:00:00 +0000

This EASY Chocolate Fudge recipe is simple to make using chocolate chips and marshmallows. Plus, we have flavor variation ideas and tips for freezing fudge and making it ahead of time.

Looking for more candy recipes? Try my Homemade Caramels, Homemade Chocolate Turtles, or Chocolate Covered Pretzel Rods.

Why this is the BEST fudge recipe:

Quick – With just 7 ingredients and 15 minute cook time, this is one of the fastest candy recipes to make.
Versatile – It’s easy to adapt this fudge recipe to make other flavors or add-ins. Check out my variation suggestions below.
Make Ahead – You can make fudge weeks ahead of time and store it in the fridge or freezer. I like to make a big batch and include it on plates of goodies to friends and neighbors.

How to make Fudge:

Add evaporated milk, sugar, and marshmallows to a saucepan. In a separate bowl, add chocolate chips, butter and vanilla.

Boil: Stir the mixture in the saucepan then bring to a boil for about 10 minutes.

Combine: Pour hot mixture on top of the chocolate chips, vanilla, and butter in the separate bowl. Use an electric mixture to combine until smooth.

Chill: Pour mixture into parchment lined pan and chill in the refrigerator, then cut in squares and enjoy or give as gifts.

Storage, Make Ahead and Freezing Instructions:

Store fudge in an airtight container at room temperature for 2 weeks or in the refrigerator for about a month.

Make Ahead and Freezing Instructions: Prepare chocolate fudge as instructed and, once cooled, wrap bricks of fudge in plastic wrap, and then aluminum foil. Store in the fridge for a few weeks, or in the freezer for 3-6 months.

Possible Recipe Variations:

Peanut Butter Chocolate Fudge: Once chocolate is melted, stir in a few tablespoons of peanut butter until smooth.
Peppermint Fudge: Replace the vanilla with a teaspoon of peppermint extract.
Rocky Road Fudge: At the end, stir in 1 cup mini-marshmallows and a handful of your favorite nuts.
Marbled Fudge: Use half white chocolate chips and divide the butter and vanilla evenly between two separate bowls (one with white chocolate and one with regular chocolate chips. Divide the hot mixture from the sauce between the two bowls, mixing bowl until the chips are melted and smooth. Add the regular chocolate to prepared pan, and pour the white chocolate mixture over the top. Use a bitter knife to swirl them together.
Add Nuts: At the end, stir in 1 cup walnuts, pecans, or your favorite kind of nuts.

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Chocolate Fudge

This perfect Chocolate Fudge recipe is simple to make using chocolate chips and marshmallows, and great to make ahead or freeze, for the holidays!

Course Dessert

Cuisine American

Prep Time 15

Cook Time 25

Total Time 40

Servings

Calories 156kcal

Author Lauren Allen

Cost 5

Ingredients

1 cup butter (2 sticks)
1 1/4 cups milk chocolate chips*
1 1/4 cups semi-sweet chocolate chips*
1 teaspoon vanilla extract
1 12-ounce can evaporated milk
4 cups granulated sugar
2 1/4 cups mini marshmallows

US Customary – Metric

Instructions

Add the butter, both types of chocolate chips, and vanilla to an extra large mixing bowl. Set aside.
Line a 9×13'' pan with parchment paper and set aside.
In a very large heavy-bottom saucepan combine the evaporated milk, sugar, and marshmallows. Cook over medium heat, stirring frequently until the mixture comes to a boil. Keep the heat on medium and stir constantly, being cautious to constantly scrape down the sides of the pan and along the bottom of the pan as you stir (this will help the sugar dissolve and not be grainy, and keep anything from burning to the bottom or sides of the pan.)
Boil for about 10 minutes*. The fudge should be light golden brown in color. (If using a candy thermometer you will want to cook it to around 235-240 degrees F. Temperature will vary depending on altitude, humidity etc., but watch the clock and make sure it boils for about 10 minutes).
Pour the hot mixture into the bowl with the chocolate chips and use an electric mixer to gently combine everything until melted and smooth. Pour fudge into prepared pan.
Chill completely in the refrigerator. Once cooled you can pull up on the edges of the parchment to lift the entire slab of fudge out of the pan.
Cut into small squares, or I like to cut it into a few "bricks", wrap in plastic warp and then aluminum foil. Store fudge wrapped tightly in the fridge so it doesn't dry out.

Video

Notes

Chocolate Chips: Use high quality brand, like Guittard or Ghirardelli, for best flavor and melting quality.

Variations:

Peanut Butter Fudge: Once chocolate is melted, stir in a few tablespoons of peanut butter until smooth.
Peppermint Fudge: Replace the vanilla with a teaspoon of peppermint extract.
Rocky Road Fudge: stir in 1 cup mini-marshmallows and a handful of your favorite nuts, at the end, just before adding to the pan.
Marbled Fudge: Use half white chocolate chips and divide the butter and vanilla evenly between two separate bowls (one with white chocolate and one with regular chocolate chips. Divide the hot mixture from the sauce between the two bowls, mixing bowl until the chips are melted and smooth. Add the regular chocolate to prepared pan, and pour the white chocolate mixture over the top. Use a bitter knife to swirl them together.
Add Nuts: stir in 1 cup walnuts, pecans, or your favorite kind of nuts, at the end, just before adding to the pan.

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I originally shared this recipe November 2016. Updated December 2019, December 2021 and December 2023.

Chocolate Truffles

Lauren Allen — Tue, 05 Dec 2023 12:00:00 +0000

This easy Chocolate Truffles recipe only requires 4 ingredients and is simple enough for anyone to make. They have a smooth, creamy texture and are our favorite homemade candy.

Nothing beats holiday recipes! I love these Homemade Caramels, Gingersnap Cookies, Rocky Road, and Christmas Crack!

Why I love this recipe:

Impressive – They’re beautiful and impressive looking with little effort. They also make a ton, so they are perfect for gifting to neighbors, teachers, and friends!
Easy – Only three main ingredients and whatever toppings you want to roll them in.
Delicious – Smooth, creamy, and completely addicting! I like to keep some in the freezer around the holidays to bring out when I need to take someone a treat, or when we have company over.

The FOUR Ingredients you’ll need:

Semi-Sweet Chocolate Bars: It’s important to use high quality chocolate, like Ghirardelli or Bakers brand chocolate bars.
Heavy Cream
Pure Vanilla Extract
Desired Coating: Unsweetened cocoa powder, crushed nuts, or sprinkles.

How to Make Chocolate Truffles:

Prepare Chocolate: High quality chocolate is essential (like Baker’s or Ghirardelli brand). Finely chop it into uniform pieces to melt evenly and smoothly, then place chocolate in a large bowl.

Melt Chocolate: Place cream in a saucepan over medium heat and cook for 2-3 minutes, or until cream is simmering. Pour cream over chocolate and allow the mixture to rest for 3-5 minutes. Pour in vanilla extract and stir until the chocolate has completely melted.

Refrigerate: Place a piece of plastic wrap directly on the surface (to avoid condensation) and refrigerate for one hour, or until firm.

Form Balls: Scoop homemade chocolate truffles into tablespoon-sized mounds. Roll each into balls. If the chocolate gets too soft to easily roll you can chill it again in the fridge of freezer until it becomes easier to work with.

Add Toppings: Roll each truffle ball into desired toppings (sifted cocoa powder, nuts, sprinkles, etc). Chill in the fridge on a parchment lined sheet pan until firm.

Store or Serve: Store the best chocolate truffles in an airtight container in the refrigerator. Remove them to come to room temperature about 20 minutes before serving (they should be served at room temperature). Make sure to try my Oreo Balls and Brownie Truffles too!

Truffle Variations and Toppings:

Dairy Free Truffles– Substitute cream for canned coconut milk.
Vegan Truffles– Use vegan dark chocolate and coconut milk.
Raspberry Truffles– Substitute ½ teaspoon raspberry extract for vanilla extract.
Coconut Truffles– Substitute ½ teaspoon coconut extract for vanilla extract.
Peppermint Truffles– Substitute ½ teaspoon peppermint extract for vanilla extract.

Make Ahead, Storage, and Freezing Instructions:

To Make Ahead: Prepare the truffle mixture through step 3. The mixture must chill in the refrigerator for 1-2 hours, but it can be left in the refrigerator for up to 3 days.

To Store: Keep your homemade truffles in an airtight container in the refrigerator. Remove them to come to room temperature about 20 minutes before serving (they should be served at room temperature).

To Freeze: Chocolate truffles can be frozen in a freezer safe container for up to 3 months. Thaw truffles overnight in the refrigerator.

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Easy Chocolate Truffles

This easy Chocolate Truffles recipe only requires 4 ingredients and is simple enough for anyone to make! They have a smooth, creamy texture and are the perfect homemade candy!

Course Dessert

Cuisine American

Prep Time 10

Cook Time 5

Refrigeration 1

Total Time 1 15

Servings

Calories 14kcal

Author Lauren Allen

Ingredients

2 4 oz semi-sweet chocolate bars* , finely chopped
2/3 cup heavy cream *
1/2 teaspoon vanilla extract
Coating: unsweetened cocoa powder, crushed nuts, sprinkles

US Customary – Metric

Instructions

Place the chocolate in a heat-proof bowl. Set aside.
Place the cream in a saucepan over medium heat (or you can heat it to simmering, in the microwave). Cook for 2-3 minutes or until cream is simmering.
Pour the cream over the chopped chocolate and allow mixture to rest for 3-5 minutes.
Add the vanilla extract then stir until the chocolate has completely melted. Place a piece of plastic wrap directly on the surface (to avoid condensation) and refrigerate for one hour, or until firm.
Scoop the mixture into 1 tablespoon-sized mounds. Roll each into balls.
If the chocolate gets too soft and starts to melt, you can chill it until it becomes easier to work with again. This gets a little sticky, so see my tips above.
Roll each into toppings, if desired. Place them on a sheet pan lined with parchment and chill until firm. After the truffles are firm, you can transfer them to an airtight container.
Store your truffles in an airtight container in the refrigerator. Remove them to come to room temperature about 20 minutes before serving (they taste best served at room temperature.).

Video

Notes

Chocolate: High quality chocolate is essential. Baker’s or Ghirardelli brands. Finely chop it into uniform pieces to melt evenly and smoothly.

Cream: If you need a dairy-free substitute, canned coconut milk would work.

To Make Ahead: Prepare the truffle mixture through step 3. The mixture must chill in the refrigerator for 1-2 hours, but it can be left in the refrigerator for up to 3 days.

To Store: Keep truffles in an airtight container in the refrigerator. Remove them to come to room temperature about 20 minutes before serving (they taste best served at room temperature).

To Freeze: Chocolate truffles can be frozen in a freezer safe container for up to 3 months. Thaw truffles overnight in the refrigerator.

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I originally shared this recipe December 2019. Updated May 2020 and December 2023.

Homemade Chocolate Turtles

Lauren Allen — Fri, 01 Dec 2023 12:00:00 +0000

This homemade Chocolate Turtles recipe has clusters of homemade microwave caramel and toasted pecans dipped in chocolate. They are soft, chewy, and so EASY to make.

Christmas candies and desserts are so much fun! Chocolate turtles make a great Christmas gift, and so do Homemade Caramels, Easy Truffles, and Chocolate Pretzel Rods.

Why I LOVE this treat:

Quick homemade caramel: Most recipes for chocolate turtles use melted store-bought caramels, but this recipe is a winner with a homemade microwave caramel recipe that is just as easy and tastes amazing!
Great for gifting: You can double or even triple this recipe to make homemade candy for friends and neighbors during the holidays!
Chewy: These have the perfect soft, chewy texture you want and the right ratio of caramel to pecan and chocolate. They will WOW any friends and family!

How to make Homemade Chocolate Turtles:

Toast Pecans: Use the oven or a skillet to toast the pecans. Chop them and set aside.

Make Microwave Caramel: Melt butter in microwave then stir in brown sugar, granulated sugar, sweetened condensed milk, corn syrup, and butter. Return bowl to microwave and cook for 6-8 minutes, or until about 235 degrees F. Test caramel to see if it’s done (see instructions in recipe card). Stir in vanilla and chopped pecans.

Drop caramel pecan clusters onto parchment paper. Drop spoonfuls of the pecan clusters onto a parchment lined baking sheet to create individual mounds of caramel candy. (I usually get about 20, but you can make them as small or large as you like). Refrigerate. Cool until set, about 20 minutes.

Dip in Chocolate: Melt almond bark or chocolate in a double boiler or in the microwave in a heat proof bowl, stirring every 20 seconds until melted and smooth. Drop a cluster into the melted chocolate then use a fork to coat it all over. Lift cluster up with a fork and tap it several times to allow excess chocolate to fall through the tines of the fork, into the bowl. Place dipped pecan clusters on the parchment paper to set up.

Storing and Freezing Instructions:

To Store: Keep the best chocolate turtles in an airtight container at room temperature or in the refrigerator for up to 3 weeks.

To Freeze: Place on a cookie sheet with parchment paper and place in the freezer for one hour. After this point, you can store them in a freezer Ziploc bag for 2-3 months.

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Homemade Chocolate Turtles

This homemade Chocolate Turtles recipe has clusters of homemade microwave caramel and toasted pecans dipped in chocolate. They are soft, chewy, and so EASY to make.

Course Dessert

Cuisine American

Prep Time 20

Cook Time 25

Total Time 45

Servings

Calories 317kcal

Author Lauren Allen

Cost 10

Ingredients

6 tablespoons salted butter
1/2 cup light brown sugar , packed
1/2 cup granulated sugar
1/2 cup sweetened condensed milk
1/2 cup light corn syrup
1/2 tsp vanilla extract
2 cups pecan halves
16 oz almond bark or high quality chocolate*

US Customary – Metric

Instructions

Preheat oven to 350 degrees F.
Toast and chop pecans: spread pecans out onto a baking sheet and bake for 5-10 minutes, stirring once, until toasted and fragrant (but not burned!). (Alternately, you can heat them in a hot skillet stirring constantly until they are fragrant, about 5 minutes). Once cooled, roughly chop the pecans and set aside.
Line a baking sheet with parchment paper or a silpat liner. Set aside.
Microwave Caramel: Place butter in a large microwave safe bowl and heat in microwave until melted. Add brown sugar, granulated sugar, sweetened condensed milk, and corn syrup and stir well to combine. Return bowl to microwave and cook mixture on HIGH power for about 6-8 minutes, or until it reaches about 235 degrees on an instant read thermometer, or use the ice water bath test.
(For Ice bath test, spoon a small spoonful of the caramel into a cup of ice water. Use your fingers to pinch the caramel—it should come together into a soft ball. If it won't come together to form a ball in your fingers, return it to the microwave for an additional 30 seconds, and test again.)
Use hot pads to carefully remove the bowl from the microwave. Stir vanilla into hot caramel. Stir in chopped pecans.
Form Turtles: Drop large spoonfuls of the mixture onto the parchment paper lined baking sheet to create individual mounds of caramel candy. (I usually get about 20, but you can make the candies as small or large as you like). Refrigerate until set, about 20 minutes.
Melt almond bark or chocolate in microwave )or use a double boiler), stirring every 30 seconds, until melted and smooth.
Dip: Drop a pecan cluster into the melted chocolate and use a fork to coat it all over. Lift the cluster up with a fork, and tap it several times to allow excess chocolate to fall through the tines of the fork, into the bowl. Place dipped clusters on the parchment paper to set up.
Store turtles in an airtight container at room temperature or in the fridge for 2-3 weeks.

Video

Notes

Microwave Caramel: My caramel takes about 7 minutes in the microwave, but time may vary depending on the wattage of your microwave.

Chocolate: I prefer Almond Bark because it sets up really well at room temperature (and still tastes great). If using pure chocolate, make sure it’s high quality so it will melt well, like Bakers chocolate bars or Ghirardelli brand chocolate chips.

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I originally shared this recipe December 2019. Updated December 2023.

Homemade Caramels

Lauren Allen — Sun, 26 Nov 2023 12:00:00 +0000

These Homemade Caramels are perfectly soft and chewy and easy to make with a few pantry ingredients. We love to gift them to friends and family.

Want more candy recipes? I love this Buckeye Recipe, Homemade Almond Joys, Chocolate Fudge, and Rocky Road!

Why I love these caramels:

Family Tradition – This is my Mom’s homemade caramel recipe we’ve been making at Christmas time for decades. They were always our food gift for friends and neighbors during the holidays.
Perfect – They really are soft, chewy, melt-in-your mouth delicious caramels! They truly couldn’t be any better! This is a treasured family recipe.
Easy – This easy caramel recipe only uses pantry ingredients and the steps are simple. But the magic is in the cooking process – it’s important to not rush these! Read my tips below for the best caramels every time.

How to make Homemade Caramels:

Combine: Add butter, sugar, and karo syrup to a large heavy-bottom saucepan then stir over medium heat until mixture begins to boil, about 5-10 minutes.

Add Evaporated Milk: Gradually add the evaporated milk, one can at a time, taking about 12-15 minutes PER CAN, while stirring constantly. Make sure the mixture maintains a constant boil, otherwise your caramels can curdle.

Caramelize: Stir the mixture constantly, scraping the sides occasionally, until it reaches a firm ball stage. I don’t rely on a candy thermometer. I use the ice water test: Drop a spoonful of the hot caramel into a cup of ice water then mold the caramel with your fingers into a ball. You will know the caramels are ready when they feel pretty firm and pliable. Remove from heat then stir in vanilla.

Cool: Pour caramels into prepared pan then refrigerate until cooled and hardened. (Best if you refrigerate them overnight, or for several hours. They will be easier to cut and wrap).

Cut: I like to use a stainless steel scraper to get perfectly even lines.

Wrap: The caramel will seem hard in the fridge after they’re set, but they should be soft at room temperature. Cut soft caramels into small pieces then wrap like a tootsie roll in wax paper, if desired.

Tips for Perfect Caramels Every Time:

SLOWLY stir in evaporated milk: This should take about 15 minutes per can, pouring in a little bit at a time (or warm your evaporated milk a little, to make the process faster). The caramel must maintain a constant boil the entire time.
Maintain steady heat: Keep your burner/stove on medium heat to avoid any changes of temperature. Maintaining heat the same is why the milk gets added so slowly.
Candy Thermometer vs Ice Water Test: I personally don’t trust candy thermometers. Unless you take the time to calibrate yours, they can often be “off”. And depending on your location (altitude and humidity) 238°F may not be the perfect temperature for you. The best (and easiest) way I’ve found is using the ice water method. Drop a spoonful of the hot caramel into a cup of ice water then mold the caramel with your fingers into a ball. You will know the caramel candy recipe is ready when they feel pretty firm and pliable.
Wrap them cold – I like to make them 24 hours ahead of time so they can get nice and cold in the fridge, making them easier to cut and wrap.

Make Ahead Instructions:

To Make Ahead: These easy homemade caramels will keep well in the fridge for several weeks. Take them out to come to room temperature for them to be soft and chewy.

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Homemade Caramels

Homemade caramels are perfectly soft and chewy and so easy to make!

Course Dessert

Cuisine American

Prep Time 10

Cook Time 1

Total Time 1 10

Servings caramels

Calories 94kcal

Author Lauren Allen

Ingredients

1 cup butter (2 sticks)
4 cups granulated sugar
2 cups light corn syrup
24 ounces evaporated milk* (2 cans)
1 teaspoon vanilla extract

US Customary – Metric

Instructions

Line a 9×13” pan or jelly roll pan with parchment paper. (If you don’t have parchment paper you can generously butter the pan.) Either size pan will work–9×13” will yield thicker caramels.
Add 2 sticks butter, sugar, and karo syrup to a large heavy-bottom saucepan over medium heat. Stir over medium heat until mixture begins to boil, about 5-10 minutes.
Gradually add the evaporated milk, one can at a time, taking about 12-15 minutes PER CAN to slowly add it, while stirring constantly. You want to make sure the mixture maintains a steady heat and constant boil (no drastic changes in temperature) otherwise your caramels can curdle.
Stir the mixture constantly, scraping the sides occasionally until it reaches a firm ball stage (about 240-245 degrees F on a candy thermometer). It takes patience and time, but it's sooo worth it! (Also, I don't really trust or rely on a candy thermometer–I like to test it the old fashioned way. Drop a spoonful of hot caramel sauce into a cup of ice water and mold it with your fingers into a ball. When ready it will feel pretty firm and pliable, but still slightly sticky.)
Once you reach 240-245 degrees F / or the firm ball stage, remove from heat. Stir in vanilla.
Pour caramels into prepared pan. Refrigerate until cooled and hardened. (Best if you refrigerate them overnight, or for several hours. They will be easier to cut and wrap).
The caramel will seem hard in the fridge after they're set, but they should be soft at room temperature. Cut caramel into small pieces and, if desired, wrap like a tootsie roll in wax paper.

Video

Notes

Evaporated milk: Could substitute heavy cream.

Troubleshooting:

Candy Thermometer: I don’t always trust candy thermometers, and depending on your location (altitude and humidity) temperature will vary. A good way to test them is the ice water method. Drop a spoonful of the hot caramel into a cup of ice water and mold the caramel with your fingers into a ball. The caramel should feel pretty firm but pliable in the ice water.
Caramel is too soft after it has set up: It needed to cook longer. You can pour the whole batch back in to a pot and warm it up again!
Caramel is too hard: it cooked for too long. Use the ice water method to avoid this.

Make Ahead and Storing Instructions: homemade caramels will keep well in the fridge, covered or wrapped, for several weeks. Take them out to come to room temperature for them to be soft and chewy.

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I originally shared this recipe November 2017. Updated May 2020 and November 2023.

Buckeye Recipe

Lauren Allen — Mon, 23 Oct 2023 11:00:00 +0000

This easy Buckeye Recipe produces the best peanut butter balls, dipped in chocolate and made with just 5 ingredients. They are a quick, no-bake treat loved by all.

If you love homemade candy, don’t miss these Homemade Almond Joys, Oreo Balls, Brownie Truffles, and Chocolate Covered Marshmallows!

Why I love these treats:

Quick and No Bake – They’re an easy treat to make all year long without heating up the house, and we can make a batch in 30 minutes. The leftovers freeze great!
Gift Friendly – They fun to load in cute cello bags during the Christmas season, or any time of year, to give neighbors, friends and teachers.
Nostalgia – Our good family friends (Hey, Jolley fam!) brought Buckeye’s each year to our Christmas Eve party when I was a kid, so I have such special memories attached to these delicious treats.

Ingredients for Buckeyes:

Chocolate: You can use Ghirardelli dark chocolate melting wafers, Bakers Chocolate, or any high quality chocolate, chopped, and melted in the microwave.
Peanut Butter: Smooth; my preferred brand is Skippy.
Powdered confectioners sugar.
Vanilla extract.
Butter. Salted or unsalted won’t make a huge difference.

How to make Peanut Butter Balls:

Combine Filling Ingredients: Cream butter and peanut butter until smooth. Slowly add the powdered sugar until they reach a smooth consistency, then mix in the vanilla.

Freeze Peanut Butter Balls: Form the mixture into small balls and allow them to harden in the freezer for at least 30 minutes.

Dip in Chocolate: Dip each peanut butter ball in melted chocolate.

Serve: Allow buckeye balls to cool on parchment paper then enjoy! Or store them in the refrigerator or freezer.

Make Ahead And Freezing Instructions:

To Make Ahead: Make buckeye recipe 1 day in advance then store in the refrigerator or freeze for up to for several months.

To Freeze: To freeze Buckeye candy, allow them to cool completely then freeze in a freezer bag or container for up to 3 months.

Recipe Variations:

Paraffin Wax: For a more glossy finish, or to preserve it longer at room temp, you can use paraffin wax. Melt some with semi-sweet chocolate.
Fully Dipped: You can cover the peanut butter balls completely in chocolate like traditional peanut butter balls or leave some peanut butter showing so they imitate buckeye nuts from a buckeye tree.
Add Candy: You can add mini M&M’s or other chopped candies (or nuts!) to the peanut butter filling before dipping in chocolate.

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Peanut Butter Balls (Buckeyes)

This easy Buckeye recipe produces the best peanut butter balls, dipped in chocolate and made with just 5 ingredients. They are a quick, no bake treat loved by all.

Course Dessert

Cuisine American

Prep Time 20

Cook Time 5

Freeze 30

Total Time 25

Servings buckeyes

Calories 101kcal

Author Lauren Allen

Ingredients

1 cup butter (2 sticks)
1 cups creamy peanut butter
4 cups powdered sugar
1 teaspoon vanilla extract
6 ounces semi-sweet melting chocolate, melting wafers, or chocolate almond bark

US Customary – Metric

Instructions

Use electric beaters to cream together the butter and peanut butter. Slowly add the powdered sugar until you get a smooth consistency. Add the vanilla and mix.
Scoop about 5 dozen small peanut butter mounds onto a baking sheet and place in the freezer for about 30 minutes. Once cold, they will be easier to handle and roll into smooth balls.
Meanwhile, melt the chocolate, melting wafers, or chocolate almond bark according to package instructions.
Use a toothpick to dip and coat each peanut butter ball in chocolate. Allow excess to drip off and then place them on a parchment covered baking sheet and allow them to set.
Store in an airtight container in the fridge or freezer.

Video

Notes

Make Ahead Instructions: Make peanut butter balls serveral days in advance and store in the fridge, or freeze for up to for several months.

Freezing Instructions: Once the chocolate has set, store them in a freezer safe container or bag and freeze for up to 3 months. Thaw in the fridge before serving.

Recipe Variations:

Paraffin wax: for a more glossy finish or to preserve it longer at room temp, you can use paraffin wax. Melt some with semi-sweet chocolate.
Fully dipped: you can cover the peanut butter balls completely in chocolate like traditional peanut butter balls or leave some peanut butter showing so they imitate buckeye nuts from a buckeye tree.
Add candy: You can add mini M&M’s or other chopped candies (or nuts!) to the peanut butter filling before dipping in chocolate.

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I originally shared this recipe December 2018. Updated December 2020 and October 2023.

How to make Caramel Apples

Lauren Allen — Sun, 08 Oct 2023 11:00:00 +0000

This delicious Caramel Apple recipe is easy to make with homemade caramel, fun toppings, and step-by-step instructions and tips for success.

Looking for more homemade candy? Try Oreo Balls, Caramel Popcorn, Rocky Road, or Homemade Almond Joys!

Why I love this recipe:

Inexpensive: homemade caramel is very low cost and you can use any apples that are on sale. Make a huge batch for the price of one or two gourmet caramel apples from the store.

Nostalgia: Growing up in Park City, Utah we would always beg to stop at the Rocky Mountain Chocolate Factory for caramel apples. The toppings I’ve suggested in this recipe are some of my favorites from the store.

High Quality: Store-bought caramel can’t even compare to Homemade caramel! These dipped apples are amazing.

How to make Caramel Apples:

Prep Apples: Remove apple stems, rinse the apples under very hot water for a few seconds, then scrub dry with a paper towel to help remove the wax around the apple. If possible, place the apples in the refrigerator for several hours or days in advance so they are well chilled before dipping.

Make Caramel: Add butter, sugar, and karo syrup to a large heavy-bottom saucepan over medium heat. Stir over medium heat until mixture begins to boil, (about 5-10 minutes). Gradually add the evaporated milk, a little at a time, stirring constantly, making sure it maintains a boil. (I suggest warming the milk slightly ahead of time, otherwise you need to add it in extra, extra slowly, maintaining a boil).

Attach a candy thermometer and constantly until it reaches 235 to 240 degrees F. (about 20-30 minutes). Remove from heat and stir in vanilla. Pour into a heat-proof bowl for dipping. I like to use a smaller bowl than the saucepan, so that my apples will submerge in the caramel when dipping. Attach your candy thermometer and set caramel aside to cool down to 200 degrees while you grab your apples.

Dry Apples thoroughly with paper towels and insert craft sticks. Line a baking sheet with parchment paper. Add any toppings, if using to plates or shallow bowls.

Dip: Once the caramel has cooled to about 200 degrees, it’s time to dip the apples! Holding an apple by the stick, dip it into the caramel, gently swirling it around to coat all sides. Lift up and let any excess caramel drip off. I use a spoon to lightly spoon away excess around the bottom of the apple, so it doesn’t pool when I set it down. Then set on a parchment lined pan. (I like to stick my pan in the fridge so the caramel sets up faster)

Toppings: If coating in crushed candies or cookies, do so when the caramel is hot, then set on parchment lined pan. If dipping in melted chocolate or drizzling with chocolate, wait until the caramel has set up in the fridge first.

Repeat with remaining apples then store dipped apples in the refrigerator for up to two weeks.

*If you’d like to add melted chocolate (and toppings on top of the chocolate), allow these easy caramel apples to set in the fridge before dipping them in melted chocolate.

Storage Instructions:

To Store: These beautiful dipped caramel apples will last for about 2 weeks, stored in the refrigerator. They make great gifts for teachers, friends and neighbors! I like to wrap them in a piece of cellophane with a cute ribbon.

Topping Ideas:

Melted Chocolate: You can make these truly gourmet by drizzling them with melted chocolate or adding other toppings. Be careful not to load them with too many toppings or the coating around the apple will become too heavy and may slide off.
Apple Pie: Once the homemade caramel apple has cooled in the refrigerator, dip it in melted white chocolate then sprinkle with a mixture of brown sugar and cinnamon.
Oreo: Place crushed Oreos on the warm caramel, or coat the cooled caramel apples in melted milk chocolate or white chocolate and then add the crushed Oreos.
Nutty: Add your favorite kind of crushed nuts!
Candy Bar: Add crushed candy bars to the caramel apples, like Reese’s peanut butter cups, butterfingers, m&m’s, heath bars, mini chocolate chips or snickers.

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How to make Caramel Apples

This homemade Caramel Apple recipe is easy and so fun, with all the tips and tricks you'll need for success.

Course Dessert

Cuisine American

Prep Time 20

Cook Time 40

Total Time 1

Servings

Calories 182kcal

Author Lauren Allen

Cost 10

Ingredients

Caramel:

1/2 cup salted butter (1 stick)
2 cups granulated sugar
1 cup light corn syrup
14 oz can evaporated milk , warmed*
1 teaspoon vanilla extract

Apples:

10-12 small/medium Granny Smith apples
10-12 craft sticks
parchment paper

Additional Topping Ideas – see notes.

US Customary – Metric

Instructions

Prep Apples: Remove apple stems, rinse the apples under very hot water for a few seconds, then scrub dry with a paper towel to help remove the wax around the apple. If possible, place the apples in the refrigerator for several hours or days in advance so they are well chilled before dipping.
Make Caramel: Add butter, sugar, and karo syrup to a large heavy-bottom saucepan over medium heat. Stir over medium heat until mixture begins to boil, (about 5-10 minutes). Gradually add the evaporated milk, a little at a time, stirring constantly, making sure it maintains a boil. (I suggest warming the milk slightly ahead of time, otherwise you need to add it in extra, extra slowly, maintaining a boil).
Attach a candy thermometer and constantly until it reaches 235 to 240 degrees F. (about 20-30 minutes). Remove from heat and stir in vanilla. Pour into a heat-proof bowl for dipping. I like to use a smaller bowl than the saucepan, so that my apples will submerge in the caramel when dipping. Attach your candy thermometer and set caramel aside to cool down to 200 degrees while you grab your apples.
Dry Apples thoroughly with paper towels and insert craft sticks. Line a baking sheet with parchment paper. Add any toppings, if using to plates or shallow bowls.
Dip: Once the caramel has cooled to about 200 degrees, it's time to dip the apples! Holding an apple by the stick, dip it into the caramel, gently swirling it around to coat all sides. Lift up and let any excess caramel drip off. I use a spoon to lightly spoon away excess around the bottom of the apple, so it doesn't pool when I set it down. Then set on a parchment lined pan. (I like to stick my pan in the fridge so the caramel sets up faster)
Toppings: If coating in crushed candies or cookies, do so when the caramel is hot, then set on parchment lined pan. If dipping in melted chocolate or drizzling with chocolate, wait until the caramel has set up in the fridge, first. See Notes, for topping ideas.
Repeat with remaining apples. Store dipped apples in the refrigerator for up to two weeks.

Video

Notes

Store-bought caramel: You can substitute two 14 oz bags of pre-wrapped caramels, if you’d like. Follow instructions on the bag for melting the caramel.

Apples: Any type of apple will work, but I recommend a tart or mild apple like Granny smith, Fuji, Gala, or McIntosh.

Toppings:

Oreo Caramel Apple: Dip apple in caramel, and then roll gently in crushed Oreo crumbs. Or, allow caramel to set, then dip apple in melted milk or white chocolate and roll in crushed Oreos.

Candy Bar Caramel Apples: Dip apple in caramel, then roll gently in crushed candy bars, like Reese’s peanut butter cups, butterfingers, m&m’s, heath bars, mini chocolate chips or snickers.

Apple Pie Caramel Apple: once caramel has set, dip apple in melted white chocolate and sprinkle with mixture of brown sugar and cinnamon.

Nutty: Add your favorite kind of crushed nuts!

Nutrition

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I originally shared this recipe October 2013. Updated October 2020 and October 2023.