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Old Fashioned Caramel Apples

Old Fashioned Caramel Apples

  • Prep Time: 30 minutes
  • Total Time: About 1 hour
  • Yield: 4 to 6 caramel apples


  • 4 to 6 medium apples
  • 2 cups sugar
  • 1 tablespoon light corn syrup
  • One-half cup water
  • 1 stick unsalted butter, cut into pieces, at room temperature
  • 1/4 cup plus 2 tablespoons heavy cream
  • Pinch of salt


  • Bring a large pot of water to a boil. One at a time, submerge the apples in the water for up to 30 seconds to remove any wax, then transfer to a cool surface, wipe dry, and allow to cool.

  • Insert a small stick into the stem end of each apple. Set the apples aside on lightly buttered parchment paper, waxed paper or a Silpat sheet.

  • Combine the sugar, corn syrup and water in a heavy-bottomed, medium-sized deep saucepan. Bring to a boil, swirling to help dissolve the sugar, and cook, undisturbed, until the syrup becomes a deep, golden amber color.

  • Remove from the heat and add the butter, swirling to help it combine with the caramel. Add the cream and the salt and stir until smooth. Set the caramel on a cool surface to cool for 5 to 7 minutes.

  • One at a time, dip the apples in the caramel, swirling and tilting to coat them completely and evenly. Twirl them in the air to allow the caramel to cool a bit before placing them on the prepared paper to cool and harden.