Brandi Kirkpatrick


I LOVE this recipe for making Caramel Apples! It can also be used for Caramel Candies as well.
The key is temperature and patience!
Do NOT let it burn (my students found that out the hard way).

For Caramel Apples: Make sure apples are washed, dried, and stems are removed. Lay out a layer of wax paper, prepare sticks and stake apples. Quickly dip apples into prepared caramel covering ¾ of the way up the apple. Lift out of caramel rotating over pan to remove excess caramel ( THIS IS VERY IMPORTANT OR YOU WILL JUST WASTE CARAMEL BECAUSE IT WILL POOL). Place on waxed paper to set.

★★★★★ 1 vote
Stove Top


1 cup sugar
1 cup dark corn syrup
1 cup butter or margarine
1 can (14 oz) sweetened condensed milk
1 teaspoon vanilla extract


1Combine sugar, corn syrup and better in a saucepan (remember you will be dipping apples into it so make sure it is big enough to hold everything but still small enough to make dipping easy).
2Bring to a boil over medium heat, stirring constantly (it can burn). Boil slowly for 4 minutes without stirring.
3Remove from heat and stir in milk. Reduce heat to medium-low. Return pan to burner and cook until candy thermometer reads 238 degrees (soft-ball stage), stirring constantly.
4Remove from stove and add vanilla. Pour into prepared dish or dip apples.

About Caramel

Course/Dish: Candies
Main Ingredient: Sugar
Regional Style: American