Caramel-Dipped Local Apples

Total Time:
1 hr 45 min
25 min
1 hr 5 min
15 min

8 servings

  • 8 medium apples, washed and well dried
  • 1 1/2 sticks (12 tablespoons) unsalted butter
  • 2 cups packed dark brown sugar
  • One 14-ounce can sweetened condensed milk
  • 1/2 cup light corn syrup
  • 1/4 cup honey
  • 1/2 teaspoon ground cinnamon
  • Pinch salt
  • Suggested toppings: chopped nuts, crushed pretzels, sprinkles, mini chocolate chips, mini candy-coated chocolates, toasted coconut flakes
  • Line a baking sheet with a silicone baking mat or wax paper. Place the ice pop sticks into the stem ends of the apples and place on the prepared baking sheet.

  • In a heavy medium pot over medium heat, melt the butter and then stir in the brown sugar until completely combined. Whisk in the sweetened condensed milk, corn syrup, honey, cinnamon and salt until smooth.

  • Bring the mixture to a simmer and cook, stirring occasionally with a rubber spatula, until the temperature registers 238 degrees F on a candy thermometer. Remove from the heat and let the caramel cool for about 2 minutes.

  • Holding an ice pop stick, carefully dip an apple in the caramel up to the stem, then roll in the desired toppings and place on the prepared baking sheet. Repeat with the remaining apples. Chill the apples until the caramel and toppings are set, at least 1 hour and up to overnight.

  • Special equipment: a silicone baking mat or wax paper; 8 ice pop sticks; a candy thermometer

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    Recipe courtesy of Anne Thornton