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How Long Do Caramel Apples Last

How Long Do Caramel Apples Last

How Long Do Caramel Apples Last?

It is advised to consume caramel apples as soon as you can in order to get all of the nutrients present in them and benefit from it, and you can take advantage of its fresh taste. But, caramel apples do have a decent shelf life of up to two weeks, after which they’ll start to go bad.

A caramel apple can definitely be bitten off, the caramel is soft enough not to hurt your teeth, but the easiest and best way, in my opinion, is to put the apple on a plate and pre-cut it into slices. The best way to stretch caramel apples is to refrigerate them in an airtight container so that the apple remains crisp and the caramel retains its rich, buttery caramel flavor for as long as possible. You can keep apples in the fridge for 2-3 days, but we found that they are best if you eat them the same day we made them. If the apples are very fresh, you just need to put them in the refrigerator until the chocolate hardens (about 15 minutes), and then leave at room temperature until the birthday person.

You don’t want to miss any of this delicious caramel! If you place parchment paper on a baking sheet before you start baking, you can easily move the apples to the refrigerator after the apples are soaked. The apples will help the caramel stick better to the apples as you dip them. The lower temperature will help thicken the hot caramel so it doesn’t drip off the apple too quickly. If the caramel slides off immediately after dipping, then it is still too hot: let it cool down a little longer.

Dipping should be done after the hot caramel has hardened, after about 20-30 minutes in the refrigerator, and before adding any additional toppings. The plate will help secure the caramel and prevent it from slipping. If you dip the apples as soon as the caramel is done, the caramel will slide off. You can let it stand and soak the apple again OR just rinse off the caramel, dry the apple very well and start over. Even when you do everything right, you have cold, dry, wax-free apples and the right caramel dipping temperature, some of the caramel will sink to the bottom of the apple.

The caramel will be at the right temperature to properly stabilize on the apple. I like to taste the apple and see if the caramel stabilizes. I usually let it get close to 245 F. I have found that the caramel comes out a little better and sticks a little better to the apple. Let the caramel cool too much, I usually pour the caramel into a pyrex bowl as it’s easier to dip, but you can also leave it in the pan so just tilt the pan while dipping. If it gets too cold before you finish soaking it, you can gently reheat it in the microwave or on the stovetop.

Here’s another tip I’ve learned: if you keep a large pot of boiling water on the stove, you can put a pot of caramel in it to soften the caramel a bit if needed. I find it necessary to stir the caramel so that the caramel does not burn at the bottom of the pan. Here’s what I learned about why caramel can blister from time to time and how to prevent it. To avoid this, it is recommended to soak the apples in very hot water for 10-15 minutes. You can also use a container of very cold water with ice (I remove the ice or make sure it doesn’t touch the homemade caramel apples) to dip the apples to cool and set the caramel.

The waxy coating on the outside of the apple can cause the caramel to slip, so it’s best to wash it off as much as possible in hot water. While there’s nothing dangerous about this waxy coating, it makes it difficult to caramelize the apples. Picking apples from the garden is not only fun, but it also lacks the waxy coating found on most apples you see at the grocery store.

The process of dipping and decorating apples is a very exciting activity, especially for children. Also dip or sprinkle each apple with melted chocolate (milk, white, semisweet, or dark). If you want to make your apples even better, ditch the store-bought hard candies and make your own caramel.

There are many ways to make caramel, an endless variety of treats to add to the dish, and fun flavors to spice up on top. Fantastic homemade caramel candies can be stored for several months at room temperature, stored individually wrapped or with parchment paper in between and placed in an airtight container.

If you don’t want to dip about 20 medium sized apples, you can dip as many as you like and pour the remaining caramel into a small baking dish to cut into caramelized candies later. After dipping the apples, place the apples directly on a baking sheet lined with parchment paper and refrigerate immediately to set the caramel. You can use any type of apple you like and you’ll be fine, but I recommend using smaller apples as they are much easier to work with and caramelize.

Unfortunately, since people usually keep caramelized apples at room temperature for several days or even up to 2 weeks, days are long enough for Listeria bacteria to grow. This growth is accelerated at room temperature, as a 1000-fold increase in Listeria monocytogenes has been found on caramelized apples with sticks that have not been refrigerated for three days.

After just two weeks, the researchers found significant bacterial growth on the other half of the sticks. They dip all 144 Granny Smith apples in hot caramel, and after they have cooled for a while, store them at room temperature or in the refrigerator for up to 4 weeks. It takes about 12-15 minutes for the caramel to heat up and needs to be stirred almost constantly to make sure it doesn’t burn to the bottom and the ingredients come together nicely to form the caramel.

Can you freeze caramel apples?

Cooler. Assuming you made such a large number of caramel apples and realize you won’t complete them before the apples turn sour, you will need to freeze them. This will keep the natural product from maturing. For this situation you should involve the individual resealable plastic baggies for every apple.

How do you make caramel apples last longer?

To save your apples in the ice chest for a more extended measure of time, enclose every one by wax paper so they don’t remain together, then place them in a hermetically sealed compartment. Assuming you refrigerate the apples, eliminate them from the refrigerator 45 minutes prior to eating so the sugarcoating is more straightforward to slice through.