Homemade Caramel Apples

I couldn’t let this weekend pass without a TREAT! Today’s recipe comes courtesy of Fine Cooking magazine and makes a festive fall activity for children of all ages. So roll up those sleeves, wash those hands, and invite your family & friends into the kitchen for some foodie fun.


Yields 6 caramel apples.

SODIUM CONTENT: 10 mg per apple


6 small red apples
1 1/2 c. sugar
1/2 t. freshly squeezed lemon juice
1/2 c. heavy cream
3 1/2 T. unsalted butter


Wash the apples and dry very well. Twist to remove the stems, then insert wooden skewers, popsicle sticks or chopsticks into the now-empty holes. Line a baking sheet with parchment or waxed paper and place skewered apples on to rest. Set aside.

Combine the sugar and lemon juice in a 3-quart saucepan. Cook over medium-high heat, stirring constantly with a heatproof spatula, until sugar has completely melted and mixture has turned a medium amber color, 4-7 minutes. DO NOT let the mixture get too brown or the caramel will taste burnt. Remove pan from heat and pour in the cream. The mixture will bubble ferociously; watch your hands! When the bubbles start to subside, add the butter and stir with the spatula to blend. Once blended, set the caramel aside for a few minutes to cool.

Tilt the saucepan so the caramel pools to the side, then carefully dip an apple in, twirling the stick to coat all sides. Lift the apple out of the caramel and scrape the bottom gently on the side of the pan to remove excess. If desired, decorate the sides of the dipped apple with jimmies, chopped nuts, candy or the like, and then transfer the apple to the baking sheet. Repeat the process with the remaining apples. Once all of the apples have been dipped, place the baking sheet in the fridge to cool. Chill until the caramel has set, at least 15 minutes. Caramel apples will keep in the refrigerator for up to 3 days.

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