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Grandma Betty’s Caramel Apples

4.66 Mitt(s) 6 Rating(s)6 votes, average: 4.66 out of 56 votes, average: 4.66 out of 56 votes, average: 4.66 out of 56 votes, average: 4.66 out of 56 votes, average: 4.66 out of 5

Prep:

Cook:

Level: Easy

System:

12

Description

A family favorite for over 50 years. Once you try this, you will never go back to unwrapping and melting all those commercial caramels to dunk apples in!

Braeburn apples are my favorite for this recipe—not too sweet and not too tart.

Ingredients

  • 12 whole Apples
  • ¼ cups Butter
  • 1 cup White Syrup
  • 14 ounces, fluid Eagle Brand Condensed Milk
  • 2 cups White Granulated Sugar
  • 1 teaspoon Vanilla Extract

Preparation

Assemble all ingredients: wash and dry apples, insert sticks, and butter a cookie sheet and dinner plate before starting to cook.

Heat all ingredients except vanilla in a heavy 2-quart saucepan over medium/low heat. Stir constantly! (Unless you really like the look of scorched bits on your apples.)

When caramel reaches soft ball stage (235°F–240°F) remove from heat and add vanilla. Let cool a few minutes.

Using the stick inserted in the apples, dunk apples in the hot caramel and twirl slowly away from the heat for a couple of minutes. It’s nice to have a helper or two at this point.

Place caramel-covered apples on a buttered cookie sheet. Optional: drizzle with melted chocolate or roll in chopped nuts.

Extra caramel from the bottom of the pan:
1. Can be scraped out with a spatula into a buttered plate or dish to be cut into individual pieces when cool.
2. Can be thinned in the pan with half-and-half and eaten warm, as a dip for apple wedges.

14 Comments

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Avatar of Irene Acevedo

Irene Acevedo on 11.1.2012

Loved it. You must try!!!!

Avatar of pressed4time

pressed4time on 10.25.2012

Jessica, I doubt if a crockpot would work.
Anne, I have never failed to get a light caramel color with this recipe. Is it thick enough to coat apples & taste OK?

Avatar of anne10

anne10 on 10.19.2012

PLEASE HELP :( I don’t know what I am doing wrong, but it never turns to carmel color for me. I wait for it to get the correct temp and then add the vanilla, which only darkens it slightly. What am I doing wrong??

Avatar of Jessica

Jessica on 10.16.2012

Can I use a crockpot for this recipe? I am making this for my little girls birthday party and wanted one of the kids favors to bring home is their own Carmel apple.

Avatar of pressed4time

pressed4time on 10.8.2012

Juju, yes, the syrup is light corn syrup.
hstnflddc, sounds like you didn’t cook long enough. I use a candy thermometer till it is 235-240 degrees (soft ball stage).

6 Reviews

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Avatar of Irene Acevedo

Irene Acevedo on 11.1.2012

I made this recipe last night, delicious, yummy just as beautiful as the one in the picture. Never will i by store bought caramel for anything. Cooked my caramel on medium high and went for more of an amber look. Dont be impatient wait for the caramel to cool so you can get a good coating. This was my first caramel and was so proud of my apples :)

Avatar of MaryJo F

MaryJo F on 10.7.2012

Great recipe. The apples came out great. Better than any packaged caramel.

Avatar of Pat Mendell

Pat Mendell on 10.31.2011

Just finished making this, as the old saying goes “finger likin good” I rolled my caramel apple in chopped M&M’s (plain and peanut butter”) then I drizzled some melted chocolate over that. They look really good. I poured the left over into a dish, like suggested, but then I topped it with coconut and pecan, stired it up a little then spread the left over melted chocolate on top…can’t wait for it to cool. No problems at all, will deffinetly make again.

Avatar of AB Arnette

AB Arnette on 10.31.2011

Thanks so much for sharing this wonderful recipe! I made these this afternoon and I was so impressed with myself for making that caramel! They were a hit.

Avatar of Stephanie

Stephanie on 10.26.2011

The flavor of this caramel is delicious. However, while it coated the apples beautifully (but thin) at first, it then puddled so that there was no caramel left on the apples. I tried refrigerating immediately, but this didn’t help. I even tried spreading the cold caramel on with a knife, but it also puddled. It is a delicious caramel dip, so I will make it again and add the half-and-half so it can be refrigerated as a dip.

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