“The real deal. Great, traditional Fall Treat”
1 batch

Ingredients Nutrition


  1. Equipment needed: 3 qt heavy bottomed pan; Ice, a couple pounds; Candy Thermometer; Wooden sticks/dowels 1/4 inch, 7-8 inches long (good quality wooden chopsticks); Greased baking dish or pan; A dry day (not humid); Potholders; and food grade cellophane wrap.
  2. Fill the bottom of your sink or a large bowl with ice cubes.
  3. Put everything else (except nuts) into a heavy 3 qt pan and bring to a boil over medium heat.
  4. Stir frequently (almost constantly) for approximately 12 minutes until the candy thermometer reads 245 F.
  5. (don't clip the candy thermometer to the side of the pan, just hold it in place to check every few minutes without allowing it to touch the bottom of the pan).
  6. You will notice the syrup becoming thicker.
  7. Remove from heat and set the pan down on top of the ice to stop it from further cooking.
  8. Remove from the ice and immediately begin dipping your apples, rolling them around the pan to cover the sides.
  9. The tops can be left partially uncovered, or dip a spoon into the caramel and cover the tops.
  10. The caramel will be thickening quickly as it cools so you must work very fast Place on greased pan to completely cool.
  11. No need to dip into the nuts immediately, finish dipping all 6 apples first before the caramel gets too stiff, sprinkle nuts on after you're done dipping.
  12. Eat within 2 days.
  13. Can be refrigerated to further set the caramel.
  14. If you need more than 6 apples, make the recipe twice or double the recipe in a larger, deeper pot- at least 6 quarts- but not a wider pot as it makes the caramel cook faster and is harder to control.
  15. (it has to do with the evaporation rate of the caramel and having enough depth to insert the thermometer) Wrap in cellophane and tie ribbon around the sticks.
  16. Caramel may not set up if you make it on a humid day.

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