Caramel Apples

    (93)
    15 minutes

    A classic caramel apple recipe perfect for entertaining. Using caramel confectionary makes this recipe a breeze.


    93 people made this

    Ingredients
    Serves: 6 

    • 6 wooden food sticks
    • 6 Granny Smith apples
    • 400g packet individual caramels, unwrapped
    • 2 tablespoons water
    • 1/2 teaspoon vanilla essence

    Directions
    Preparation:10min  ›  Cook:5min  ›  Ready in:15min 

    1. Insert wooden sticks 3/4 of the way into the stem end of each apple. Place apples on a baking paper lined tray.
    2. Put caramels, water and vanilla in a saucepan. Cook over low heat stirring until caramel melts and the mixture is smooth. Dip each apple into the caramel and gently run apples around insides of saucepan to remove some of the excess caramel. Place on the tray and chill until ready to serve.
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    Reviews and Ratings
    Global Ratings:
    (93)

    Reviews in English (81)

    0

    I've been making these every Halloween for years (sans the vanilla). I use Pascall brand Columbines caramels. They don't harden completely like a toffee apple but are firm if you refrigerate them  -  27 Oct 2012

    0

    this recipe looks easy enough even for me - can anyone tell me if the caramel is hard like a toffee apple.  -  27 Nov 2011

    by
    457

    This is a great recipe; I did do one thing differently... I wrapped each apple in paper towels after putting the wood stick in it, then put them in a big gallon freezer bag and stuck them in the freezer for an hour first. When I dipped the apples in the caramel, I made sure there was no condensation on the outside of the apple (hence I wrapped them in the paper towels) and the caramel stuck to the apple better, I didn't have so much runoff and the caramel set faster. Makes less of a puddle around the bottom. if you do this, it's harder to put sprinkles on it as the caramel sets faster but I suppose if you had a plate of whatever you wanted on the outside right next to the stove, that may be easier\faster. But this is just what I did.  -  24 Oct 2007  (Review from Allrecipes USA and Canada)

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