Caramel Apples

Celebrate the autumn season with home made caramel apples


The perfect autumnal treat for Halloween, Bonfire night, or just because it’s autumn!  These can be dipped in sprinkles or chopped pecans, hazelnuts or salted peanuts.  Best served outside as darkness falls, preferably by a bonfire.

7 or 8 small dessert apples, or 4 large ones
1 cup of sugar
1 cup double/heavy cream
2 tbs butter
¼ cup golden syrup or dark corn syrup
½ tsp salt – optional
1 tsp vanilla extract
Sprinkles or chopped nuts – optional

You will also need twigs or lolly sticks, a candy thermometer, a non stick mat, or oiled foil and some iced water on hand

De-stem and wash the apples, then carefully skewer with the twigs or lolly sticks.  I used sticks snipped from my apple tree and then washed and dried them.

Put all the ingredients into a heavy based pan and boil until the caramel reaches 245 degrees F.  When the caramel is ready, very briefly plunge the bottom of the pan in the water to stop the caramel getting any hotter.

Working quickly, swirl the apples in the molten caramel, turning to coat, dip in the sprinkles if using and place upside down on your waiting mat or foil.


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