Before we get to these happy little Caramel Apples, first I need to tell you what is coming up here at Alaska from Scratch over the next several days. In honor of my Blogiversary this weekend, we will be celebrating in three ways. First, you can look forward to a feature article titled, The Year I Became a Food BloggerSecond, you can count on a celebration recipe that promises to be sensational, sweet, and seasonal. And finally, a Giveaway! Keep checking back… you won’t want to miss any of the fun.

How ’bout them apples?

Caramel Apples via Alaska from Scratch

Caramel Apples via Alaska from Scratch

Caramel Apples via Alaska from Scratch

I love my Caramel Apples sliced because it makes for easier, cleaner eating. But the kids… well.. they’re another story…

Caramel Apples via Alaska from Scratch

Caramel Apples via Alaska from Scratch

Caramel Apples via Alaska from Scratch

Caramel Apples via Alaska from Scratch

The kids love their Caramel Apples whole and messy. No matter how you slice ’em (literally), they’re the ultimate fall treat and making them at home can become a memorable family tradition. Here’s everything you’ll need to get started.

Caramel Apples


Adapted from [Our Best Bites|]

Yields: 6 apples

  • 6 medium apples
  • 6 popsicle sticks
  • candy thermometer
  • For the Caramel:
  • 1c brown sugar
  • 1/2c salted butter
  • 7oz sweetened condensed milk (half a can)
  • 1/3c light corn syrup
  • 1/4c pure maple syrup
  • 1t molasses
  • 1t vanilla
  • 1/4t salt

Insert popsicle sticks securely into the top of the apples, about halfway into the core. Line a large baking sheet with parchment paper. Place the apples with their sticks onto the pan and refrigerate while you prepare the caramel (refrigerating them helps the caramel to stick to the apples).

To a non-stick pot or enamel-coated dutch oven over medium heat, add all of the caramel ingredients. Stir with a wooden spoon until the butter is melted and the ingredients are combined. Turn heat up to medium-high and cook at a rolling boil, stirring constantly, until the caramel reaches 236 degrees.

Remove the pot from the heat and allow mixture to cool down to 200 degrees.

Remove the apples from the refrigerator. One at a time, holding them by the top of the stick, dip the apples into the caramel, submerging all but the top of the apple (you may need to tip the pan to the side to allow the caramel to make a deeper pool. I twisted my apple slowly to allow the caramel to work it's way up the sides evenly). Pull the apple up and allow any excess caramel to drip off back into the pan. Set the dipped apple onto the parchment-lined baking sheet and repeat with remaining apples.

!Note: if the caramel cools down too much in the process of dipping, just quickly return it back to the stove over medium heat for a minute or two to loosen it back up.

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