Caramel Apples

caramel apples 150pxc Author: Canadian Living Credits: caramel apples 150pxc

This is a great two-person job - one can coat the apples in the delicious gooey caramel then the other can roll it in nuts. You'll need nine wooden stir sticks or chopsticks. Any caramel left in the pot after dipping can be scraped onto greased foil, cooled and cut into squares for treats.

  • Portion size 9 servings
  • Credits : Canadian Living Magazine: October 2007


  • 9 apples such as Fuji or Crispin
  • 1 cup granulated sugar
  • 1 cup packed brown sugar
  • 3/4 cups unsalted butter
  • 1 can sweetened condensed milk
  • 2/3 cups corn syrup
  • 1/4 teaspoon salt
  • 2 teaspoons vanilla
  • 1/2 cup chopped toasted almond
  • 1/2 cup chopped toasted pecans
  • 2 oz bittersweet chocolate chopped
  • 2 oz milk chocolate chopped
  • 2 oz white chocolate chopped


Don't miss our step-by-step photographed slideshow where our Test Kitchen staff shows you exactly how to make this recipe >>

Remove stems from apples, if desired. Insert wooden stir stick or chopstick into stem end of each. Refrigerate on baking sheet.

In 12-cup (3 L) heavy-bottomed saucepan, melt together granulated and brown sugars, butter, condensed milk, corn syrup and salt, stirring. Bring to boil over medium-high heat, stirring and making sure to stir around bottom edge of pot to prevent caramel from scorching.

Reduce heat to medium-low; boil, stirring often, for 18 to 20 minutes or until thickened, deep caramel colour and 1 tsp (5 mL) dropped into cold water forms soft pliable ball (234-236°F/112-113°C on candy thermometer). Remove from heat. Stir in vanilla. Let cool for 5 minutes.

Line rimmed baking sheet with foil; grease foil and set aside.

Place almonds in shallow dish; set nuts aside.

Holding apple by stick, swirl all but top of each apple in caramel, allowing excess to drip back into saucepan. Roll bottom half in nuts. Place on prepared baking sheet; refrigerate until caramel is set, about 15 minutes.

In heatproof bowl over saucepan of hot (not boiling) water, melt bittersweet chocolate. Remove from heat and let cool slightly. Repeat with milk and white chocolates. Put bittersweet chocolate, milk and white chocolates into 3 parchment- paper cones or resealable plastic bags with corner tip cut off.

Pipe chocolate over apples as desired. Sprinkle with more almonds (if using). Return to baking sheet; refrigerate until firm, about 30 minutes. (Make-ahead: Refrigerate for up to 24 hours.)

Nutritional facts PER SERVING: about

  • Sodium 134 mg
  • Protein 6 g
  • Calories 639.0
  • Total fat 24 g
  • Cholesterol 43 mg
  • Saturated fat 13 g
  • Total carbohydrate 108 g


  • Iron 9.0
  • Fibre 0.0
  • Folate 6.0
  • Sodium 0.0
  • Sugars 0.0
  • Calcium 15.0
  • Protein 0.0
  • Calories 0.0
  • Total fat 0.0
  • Vitamin A 15.0
  • Vitamin C 18.0
  • Potassium 0.0
  • Cholesterol 0.0
  • Saturated fat 0.0
  • Total carbohydrate 0.0
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Caramel Apples