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Caramel Apples

Ripe fall apples coated in delicious homemade caramel make for a treat that’s equal parts sticky and sweet.


  • 8 wooden skewers or Popsicle sticks
  • 8 small apples, washed and dried
  • 1/2 cup water
  • 1 1/4 cups Domino® Turbinado Washed Raw Cane Sugar
  • 1/4 teaspoon cream of tartar
  • 1 cup heavy cream
  • 1 tablespoon butter
  • 1/2 teaspoon vanilla
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Yields: 8 caramel apples

Step 1

Skewer apples with popsicle sticks or 6” wooden skewers, then chill until ready to dip.

Step 2

In a medium sauce pot over medium high heat, whisk together water, sugar, and cream of tartar until syrup comes to a boil.

Step 3

Insert a candy thermometer and boil, undisturbed, for 10-12 minutes or until syrup reaches 310 F (hard crack stage).

Step 4

While the syrup is boiling, combine heavy cream with butter and vanilla.

Step 5

Once sugar syrup reaches 310 F., immediately whisk in cream mixture, return mixture to a boil then reduce heat to medium. Boil, undisturbed, for 10-12 minutes or until caramel reaches 240°F (soft ball stage) on the candy thermometer.

Step 6

Remove pot from heat, cool to 220 F. then remove candy thermometer.

Step 7

Quickly dip cold apples in caramel, letting excess drip off before transferring to a parchment-lined sheet pan.

Step 8

Allow caramel apples to cool to room temperature before serving.

Chef's Tip
  • Apples from the produce section are usually coated in wax. Dip you apple into a pot of boiling water for about 10 seconds, then wipe the wax off. This will help the caramel to adhere.
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