Caramel Apples

Step into autumn with our Caramel Apples recipe, a timeless treat that brings back the joy of crisp fall days and festive gatherings. This recipe expertly combines the tartness of apples with a rich, buttery caramel coating, creating a perfect balance of flavors. Whether it's for a Halloween party, a fall festival, or just a cozy evening at home, these caramel apples are sure to delight. The optional addition of chopped nuts adds an extra layer of texture and taste.


  • 14 small tart apples
  • Wooden skewers
  • 2 cups light brown sugar, firmly packed
  • 1 cup light corn syrup
  • 1/2 cup butter
  • 14 ounces sweetened condensed milk
  • 1 teaspoon vanilla
  • 1 cup chopped nuts (optional)


Start by washing and drying the apples thoroughly. Remove the stems and insert a wooden skewer into the stem end of each apple; set aside.

In a heavy 3-quart saucepan, melt the butter over medium heat. Stir in the light brown sugar, light corn syrup, and a dash of salt. Bring the mixture to a boil, stirring constantly. Add the sweetened condensed milk and continue to cook, stirring constantly, until the mixture reaches the firm ball stage of 245Ā°F. The mixture should boil gently over the entire surface.

Once the caramel reaches the desired temperature, remove the saucepan from heat and stir in the vanilla extract. Dip each apple into the caramel mixture, turning to coat it evenly. If the caramel begins to thicken, place the saucepan back over the heat briefly to thin it as needed.

If desired, roll the caramel-coated apples in chopped nuts. Finally, set the apples on buttered waxed paper to cool. This recipe makes 14 deliciously coated caramel apples.

Leave a Comment