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Caramel Apples

Photo: William Meppem
Yield Makes 10 apples


  • 2 pounds lady apples or tart apples, such as Macouns or Winesaps
  • 1 pound caramel squares
  • 10 wooden sticks

Nutrition Information

  • calcium 67.6 mg
  • calories 216.67
  • caloriesfromfat 16 %
  • carbohydrate 46.45 g
  • cholesterol 3.18 mg
  • fat 3.82 g
  • fiber 2.55 g
  • iron 0.16 mg
  • protein 2.3 mg
  • satfat 3.01 g
  • sodium 111.96 mg

How to Make It

  1. Wash and completely dry the apples. Insert a wooden stick into the top end of each. Line a baking sheet with wax paper and set aside.

    In a small saucepan over low heat, combine the caramels with 1/4 cup plus 2 tablespoons water. Cook until smooth, stirring occassionally, about 10 minutes. Remove from heat.

    While the caramel is hot, dip the apples in, swirling to coat evenly. Let the excess caramel drip off and place the apples on the lined baking sheet. Place in the refrigerator to harden, about 1 hour.