Yield
16 apples (serving size: 1 apple)
Photo: Randy Mayor; Styling: Leigh Ann Ross

How to Make It

Step 1

Push wooden sticks into the top of chilled apples. Return apples to the refrigerator until caramel is ready for dipping.

Step 2

Place sugar, corn syrup, and water in a large saucepan; boil, stirring until dissolved. Boil, without stirring, 9 minutes or until light golden.

Step 3

Combine half-and-half, vanilla, and salt; slowly stir into pan. Boil until candy thermometer reaches 235° (45 minutes), stirring frequently.

Step 4

Pour caramel into a bowl sitting in a hot water bath. Swirl apples in caramel, and place on baking sheet lined with wax paper.

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