Carmel Apples

After mom and I went apple picking I have made several different recipes with apples. I eat at least two a day, they are so good for you as well:) I make cooked apples all the time as a side with dinner and breakfast. I made oatmeal raisin cookies and added cooked apples to them, which were delicious. I had to make the obvious, Carmel apples so I could not wait to make them and had fun doing it. One of these days very soon I will have a little helper to help me:) Enjoy!

Wash apples. Push wooden sticks into the top of chilled apples. Return apples to the refrigerator until caramel is ready for dipping.

Place sugar, corn syrup, and water in a large saucepan; boil, stirring until dissolved. Boil, without stirring, 9 minutes or until light golden. Combine half-and-half, vanilla, and salt; slowly stir into pan. Boil until candy thermometer reaches 235° (45 minutes), stirring frequently. (To make it easier and quicker, you can always just buy already made Carmel, but you know me, always like a challenge in the kitchen and homemade ingredients:) )

Here is my assembly line all ready to go. I did a few with walnuts as well:) YUMMY. Pour caramel into a bowl sitting in a hot water bath. Swirl apples in caramel, and place on baking sheet lined with wax paper.

Carmel Apples

16 wooden sticks
16 small apples, chilled
2 cups granulated sugar
1/2 cup light-colored corn syrup
1/2 cup water
2 cups half-and-half
2 teaspoons vanilla extract
1/4 teaspoon salt


1. Push wooden sticks into the top of chilled apples. Return apples to the refrigerator until caramel is ready for dipping.
2. Place sugar, corn syrup, and water in a large saucepan; boil, stirring until dissolved. Boil, without stirring, 9 minutes or until light golden.
3. Combine half-and-half, vanilla, and salt; slowly stir into pan. Boil until candy thermometer reaches 235° (45 minutes), stirring frequently.
4. Pour caramel into a bowl sitting in a hot water bath. Swirl apples in caramel, and place on baking sheet lined with wax paper.