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

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

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.

Ratings & Reviews

Too Sweet!!

livin2eat
October 23, 2015
I made this recipe two times in a row. I even bought a candy thermometer. It is a horrible recipe!The caramel would never stick to the apples. When the caramel cooled down. I tasted it. It was too sweet! This was a waste of time, effort, and ingredients!!!

LeahCh's Review

slugger117
October 06, 2013
These were awesome. However, the caramel will bubble up quite a bit in order to reach the needed temperature, so when the author says "large" sauce pan, he or she really means it. I'd use at least a three quart pan.

lifeisgood's Review

stacy12345
November 08, 2010
Great flavor. No problems making it. A little more sweet than milky flavor but still addicting (less milky than the melt down square brach's caramels). Very sticky... even after setting up. Would make again but I might try a more milky caramel recipe before I do try it again. Heat to 240, and be sure to use a good quality pan. Didn't stir much in the last boiling stage and it turned out perfect.

livin2eat's Review

laceyinkeller
September 30, 2010
The best caramel apples I've ever had! Have made this recipe three times so far. Halved the recipe and it only covered 6 small apples, though. Apples stuck to the wax paper (if put in the fridge), so used a silpat once dipped.

cookin2eat's Review

Jill1995
September 12, 2013
N/A

kayskreations's Review

LeahCh
October 04, 2012
N/A

slugger117's Review

candomom
October 01, 2011
N/A

candomom's Review

lifeisgood
October 27, 2010
Be very careful during the last 20 minutes of cooking time...stir constantly...I burnt the first batch when I walked away. Hard to achieve temperature with correct consistancy...mixture was too thick and cooled too hard to eat.

Jill1995's Review

SisterOfAngela
October 27, 2010
Wow, really amazing caramel flavor . . . that being said, I have never been so frustrated with a recipe. Well past an hour of trying to reach the right temp of step 3, I threw in the towel. I wish there had been more info on what to do when the temp would not rise anymore. When I tried to increase to a higher heat, the sauce would boil and would have overflowed if not turned down.

SisterOfAngela's Review

kayskreations
October 14, 2010
I was surprised by how tricky this was (the recipe made it seem pretty straightforward). I had a hard time getting the temperature up that high, and when I did the caramel quickly got chunky. I ended up with 12 chunky, ugly caramel apples. They tasted good though, so it wasn't a complete waste of time.