Caramel Apples Recipe

Make your own Caramel Apples with this yummy recipe


Makes 6 small Granny Smith apples

1 cup granulated sugar
1 cup dark corn syrup
1/2 cup butter
1 cup cream
1/2 teaspoon vanilla extract


Caramel Apples

Wash apples and remove stems. Dry the apples completely.

Insert a popsicle stick into stem end of apple so that 1 1/2 inches of stick is inside the apple.

Set aside so apples are room temperature for dipping.

Line a cookie sheet with aluminum foil and grease with butter.

In a saucepan, combine the sugar, corn syrup butter and cream.

Cook, stirring constantly over medium-high heat, to bring mixture to between 240F -244F on a candy thermometer.

To stop the cooking, place the saucepan of caramel sauce into a

bowl of water. Cool to 175F.

Hold each apple by the stick and dunk it completely into caramel; carefully pull up at a slight angle so the stick won’t dislodge.

Gently twirl stick so excess caramel will drip off. Place apple on buttered foil.

Caramel will harden completely within a few minutes.

If the caramel cools to below 150F, it will become too thick to cover apples easily; in this case, reheat it in a double boiler.