Total Time
Prep 5 mins
Cook 2 mins

Not exactly caramel, but very similar, and every bit as delicious! These turn out a bit "runny" compared to most candy apples, but are really delicious chopped up and served over toasted nuts or ice cream!

Ingredients Nutrition


  1. Pierce apples with popsicle sticks, set aside.
  2. Melt butter in a medium saucepan.
  3. Add remaining ingrediants, and gently bring to a boil, stirring frequently.
  4. Cover, reduce heat and simmer for 3 minutes; Do not uncover to stir!
  5. Remove from heat. Mixture should be thin, but sticky, and saucepan sides should be steamy.
  6. Stir well, and allow to thicken slightly before dipping apples.
  7. Apples may be double dipped if desired.
  8. Refrigerate 1-2 hours until caramel is set.


Most Helpful

Remember to follow that cooking a syrup to the appropriate temperature does make a difference in the finished product. For this recipe, if you want caramel that doesn't drip, you want to cook to soft or firm ball stage (235F-250F). If you want a syrup topping cook to thread or just soft ball stage (230F-235F) Yummy caramel and apples!

Lars In Portland September 22, 2008

First thing, this is very tasty. Not really very caramel-like, but the molasses tang from the dark brown sugar is very good. However, its more than a bit runny even after hours of chilling in the coldest part of the fridge. This is OK the way I cut the apples and served the wedges in bowls, but it would be a disaster to give to kids as whole apples. Well worth making as a dip though.

3KillerBs January 16, 2008

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