Caramel Apples

Caramel apples have always been one of my favorite treats. This recipe is much better than any caramel apple I’ve ever had. Who knew syrup would be an ingredient in a caramel apple recipe? 

We have a place in Candy store Utah that I used to love; they make fudge, caramel apples, and all sorts of yummy dipped treats. Then I found this recipe for caramel apples, and now I can stay home and make them. Until this year, my kids have always eaten the caramel off the apples because they loved the caramel so much. 

I do not use Granny Smith apples for my caramel apples. They are too sour for me. I love Fuji apples; I usually use Fuji or Honey Crisp; try using your favorite type of apple. 

Make sure to rinse and dry the apples before you start. Washing and drying the apples to remove the waxy residue; the wax can prevent the caramel from sticking to the apples. Once the apples are dry, stand them all on their tops, remove the stem first. Then put the stick into the bottom of the apple. And set aside until you are ready to dip the apple.

I buy 100 popsicle stick packages at the dollar store every time they have them. We use popsicle sticks for these apples and also for crafts. If you can find them at the dollar store, they are a great deal. 

Caramel Apples


  • 12 Fuji or Honey Crisp apples, washed and dried
  • One can of sweetened condensed milk
  • 1/3 c corn syrup
  • 1/2 c syrup, I use Mrs. Butterworth’s
  • 2 c brown sugar
  • 1 c butter
  • 2 t vanilla
  • pinch of salt


  1. After washing and drying room temperature apples, put a popsicle stick in the bottom of all the apples and set it aside; 
  2. Combine brown sugar, butter, sweetened condensed milk, maple syrup, corn syrups, vanilla, and salt in a medium saucepan. Cook, constantly stirring over medium-high heat, until the butter melts and the mixture comes to a boil. Insert a candy thermometer into the pot (without touching the bottom of the pan) and continue to heat, stirring, until temperature reaches 238 degrees or about 15 minutes. 
  3. When caramel cools slightly, begin to dip apples, use the popsicle stick as a handle. If caramel becomes too firm, you can reheat it gently to loosen it up. Place the caramel-coated apples on a cooking sheet lined with waxed paper. Apples can then be rolled in nuts or candies if desired.

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