Caramel Apples

Fall is in the air and caramel apples have once again appeared on my grocer’s shelves tempting me each week as I walk by.  It pains me to pay so much money ($2 each or more) for a simple caramel apple so I went in search of a recipe to make my own. I didn’t want to just buy a bag of caramels and melt them because it just doesn’t seem cost effective to do this especially if you want to cover several apples.

Caramel Apples

While this recipe took about 30 minutes to prepare the caramel from scratch it makes more than enough to cover 10 to 12 medium apples. So, I thought it was well worth the extra time and minimal effort to prepare them from scratch.  My family was not disappointed when we tried them out for dessert either! Four thumbs up from our house!

The one specialty item you do need for making caramel is a good candy thermometer [paid link] with a clip for the side of the pot. This is a must-have for me for achieving the perfect consistency of caramel.

However, one drawback as you can imagine, but If you live in a warmer climate you might consider keeping them in the refrigerator if you have leftovers as the caramel was a little sticky at room temperature after a day or two.

Save these Caramel Apples to your “Desserts,” “Fall,” or “Halloween” boards on Pinterest.

While we’re at it, let’s be friends on Pinterest! I’m always pinning great new content.

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Caramel Apples

Ronda Eagle | Kitchen Dreaming
This fun fall treat takes about 30 minutes to prepare the caramel but is so worth the extra effort.
5 from 1 vote
Prep Time 15 mins
Cook Time 45 mins
Course Dessert
Cuisine American
Servings 12 Apples


  • 1 cup unsalted butter
  • 2 cups packed brown sugar
  • 1 cup light corn syrup
  • 1 (14 ounce) can sweetened condensed milk
  • 2 teaspoons vanilla
  • 12 wooden sticks
  • 12 medium tart apples


  • Wash and dry each apple and remove the stem
  • Insert 1 wooden stick into each apple.
  • In a heavy saucepan, combine the butter, brown sugar, corn syrup and milk; bring to a boil over medium-high heat.
  • Cook and stir until a candy thermometer reads 245 degrees F (firm ball stage) about 30-40 minutes and for a softer caramel cook just to a few less degrees (240 degrees F).
  • Remove from heat; stir in vanilla.
  • Dip each apple into hot caramel mixture; turn to coat.
  • Holding by the stick, sprinkle with nuts or whatever you desire while the caramel is still warm (work quickly the caramel sets up fast).
  • Set on generously buttered wax paper to cool or use a silicon mat.


Use only real butter for this recipe and do not substitute margarine.
Tried this recipe?Let us know how it was!

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