If you’ve never tried making caramel apples, take your first dip with this easy recipe that doesn’t use corn syrup. A candy thermometer is essential when making candied apples - I highly recommend this small investment in your kitchen arsenal.
Caramel Apples cooling on a baking sheet.
Print This Pin This
Course Dessert
Cuisine American
Prep Time 10 minutes
Cook Time 30 minutes
Resting time 16 minutes
Total Time 40 minutes
Servings 12 servings
Author Liren Baker


  • 10-12 small Granny Smith apples ideally organic, without any waxed coating
  • 10-12 candy or craft sticks
  • 2 cups packed light brown sugar
  • 1 3/4 cups heavy cream
  • 3/4 cup cane sugar syrup
  • 2 tablespoons unsalted butter 1/4 stick
  • 2 teaspoons kosher salt


  • Prepare the apples by washing well and drying. If there is a wax coating, try as best as possible to remove the coating when cleaning. Remove the stems and drive a candy/craft stick into each core, making sure it is firmly in place.
  • Prepare an ice bath and keep it near the stove. Cover a baking sheet with parchment paper, sprayed with cooking spray if desired, and also keep it near your stove and work space.
  • In a medium saucepan, stir together the brown sugar, heavy cream, cane sugar syrup, butter and salt. Place over medium high heat and bring to a boil, stirring periodically. Watch the temperature using a candy thermometer and let it continue bubbling until the caramel reached 250 degrees F.
  • Once the caramel has reached the ideal temperature, carefully lift the saucepan and dip it into the ice bath for one minute, then place on a heatproof surface. Stir well, incorporating the more thicker, more chilled caramel at the bottom of the saucepan with the hotter caramel on the surface of the pan.
  • Begin dipping your apples into the caramel, coating it evenly. Let some excess drip off for a few seconds, then turn the apple over so you are holding it like a lollipop, and hold for a few seconds more, allowing the caramel to stay on the apple longer. Place the apple on the parchment lined baking pan. Continue with all the apples; if the caramel cools too quickly, you can slowly reheat the caramel over low heat while stirring so that it is thinner again.
  • Let the apples rest in the refrigerator for 15 minutes. Store them in the refrigerator if made a few days in advance.


Recipe adapted from Basic Caramel Apple Recipe, Aida Mollenkamp,
Did you make this recipe?I'd love to see! Tag @kitchconfidante on Instagram and hashtag it #kitchenconfidante