Rating: 3.5 stars
10 Ratings
  • 1 star values: 1
  • 2 star values: 2
  • 3 star values: 2
  • 4 star values: 2
  • 5 star values: 3

Making the gooey homemade caramel for these caramel apples may take a little time, but it's totally worth the effort.

Maureen Callahan
Recipe by Cooking Light October 2010

Gallery

Randy Mayor; Styling: Leigh Ann Ross

Recipe Summary

Yield:
16 apples (serving size: 1 apple)
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Ingredients

Ingredient Checklist

Directions

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

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

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

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

Nutrition Facts

221 calories; fat 3.7g; saturated fat 2.2g; mono fat 1g; poly fat 0.2g; protein 1.2g; carbohydrates 48.9g; fiber 2.5g; cholesterol 11mg; iron 0.2mg; sodium 57mg; calcium 40mg.
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