Blue Ribbon Caramel Apples


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Serve these perfect caramel apples at your next fall gathering or Halloween party.

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  • 8 apples, any variety
  • 1 C. chopped nuts
  • 1 C. heavy cream, divided
  • 3/4 C. light corn syrup
  • 1/2 C. (1 stick) unsalted butter
  • 1 C. sugar
  • 1 tsp. vanilla extract

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Wash and dry the apples. Insert a stick into the stem end of each one. Use a heavy sturdy saucepan and a candy thermometer. Over high heat, cook 3/4 C. of the cream, the corn syrup, butter, and sugar to 280 degrees F (firm ball stage). At this point the syrup will be golden in color. Remove from the heat and carefully swirl in the remaining 1/4 C. of cream and the vanilla. Use caution the mixture may splatter. While the caramel is hot, dip and turn the apples into the caramel to coat all around and let the excess drip off. Dip the bottoms into the chopped nuts. Arrange the apples on parchment paper or waxed paper on a baking sheet and let cool.

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