Total Time
Prep 2 mins
Cook 40 mins

These are from a 1950's cookbook that I used as a kid. The caramel is sooo much better than the caramels that you buy prewrapped. I found it and have fond memories of the great taste with fresh fall apples.


  1. In a heavy 2 quart saucepan, combine all the ingredients sugars through the vanilla.
  2. Using a thermometer, cook the mixture until it comes to a firm ball stage or 246 degrees. STIR CONSTANTLY TOWARDS THE END OF THE COOKING TIME to prevent scorching. (The cookbook does not say what stovetop heat to use. I recommend medium or a little higher).
  3. Remove from the heat and cool until the caramel sauce thickens slightly.
  4. Insert a wooden skewer into each washed and dried apple.
  5. Dip and twist each apple into the caramel sauce and cover completely.
  6. Drain them on a waxed paper.
  7. Cool completely.
  8. Enjoy.