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Nutrition Facts
Serving Size 1 (194g) Recipe makes 8 servings
Calories 253
Calories from Fat 25		(9%)
Amount Per Serving		%DV
	Total Fat 2.8g	4%
	Saturated Fat 1.7g	8%
	Monounsaturated Fat 0.7g
	Polyunsaturated Fat 0.2g
	Trans Fat 0.0g
Cholesterol 7mg		2%
Sodium 38mg		1%
Potassium 308mg		8%
Total Carbohydrate 59.7g		19%
	Dietary Fiber 3.3g	13%
	Sugars 54.0g
Protein 0.8g		1%
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"caramel" Apples

Recipe #262576 | 7 min | 5 min prep | add private note

⁽²⁾ RATE IT NOW Print Recipe

By: Wildflower5656
Oct 31, 2007

Not exactly caramel, but very similar, and every bit as delicious! These turn out a bit "runny" compared to most candy apples, but are really delicious chopped up and served over toasted nuts or ice cream!

SERVES 8 (change servings and units)

Ingredients

8 apples
8 wooden popsicle sticks
1 1/2 tablespoons butter
1 1/2 cups dark brown sugar, packed
6 tablespoons milk

Directions

1
Pierce apples with popsicle sticks, set aside.
2
Melt butter in a medium saucepan.
3
Add remaining ingrediants, and gently bring to a boil, stirring frequently.
4
Cover, reduce heat and simmer for 3 minutes; Do not uncover to stir!
5
Remove from heat. Mixture should be thin, but sticky, and saucepan sides should be steamy.
6
Stir well, and allow to thicken slightly before dipping apples.
7
Apples may be double dipped if desired.
8
Refrigerate 1-2 hours until caramel is set.

Questions about this recipe?

Featured Reviews for This Recipe

From: 3KillerBs

On Jan 16, 2008

First thing, this is very tasty. Not really very caramel-like, but the molasses tang from the dark brown sugar is very good. However, its more than a bit runny even after hours of chilling in the coldest part of the fridge. This is OK the way I cut the apples and served the wedges in bowls, but it would be a disaster to give to kids as whole apples. Well worth making as a dip though.

2 people found this review helpful

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From: A cook named Lars

On Sep 22, 2008

Remember to follow that cooking a syrup to the appropriate temperature does make a difference in the finished product. For this recipe, if you want caramel that doesn't drip, you want to cook to soft or firm ball stage (235F-250F). If you want a syrup topping cook to thread or just soft ball stage (230F-235F) Yummy caramel and apples!

1 person found this review helpful

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