Caramel Apples

Submitted by Jenae Bethers - added 10/17/26

⏱ 90 min 🍽 Serves 9

Ingredients

• 9 Granny Smith or Pink Lady apples
• 9 wooden caramel apple sticks
• 1/2 c. butter
• 2 c. brown sugar
• 14 oz. sweetened condensed milk
• 1 c. corn syrup
• 13 large marshmallows
• 2 20-oz bags Ghirardelli, white melting wafers
• Your favorite toppings

Instructions

1. Wash and dry the apples thoroughly and then remove the stems by twisting until they pop off.
2. Insert a wooden stick into each apple where the stem was removed. Set aside.
3. In a heavy-bottomed large saucepan, combine the butter, brown sugar, sweetened condensed milk and corn syrup over medium low heat until everything is melted and combined.
4. Increase the heat to medium high and bring to a rolling boil while stirring constantly.
5. Stir constantly until when the temperature reaches 240° F and immediately remove from the heat.
6. Add the large marshmallows to the caramel mixture, and slowly stir and fold until completely combined.
7. Dip each apple into the caramel, tipping the sauce pan partially on its side while slowly twisting the apple to coat the entire apple with caramel.
8. Shake and twirl the apple over the sauce pan to remove any excess caramel.
9. Scrape the bottom of the apple on the side of the pan before placing on a silicone lined cookie sheet.
10. Repeat with the remaining apples. Let apples sit for several hours so they are completely cooled.
11. Melt white wafers in a double boiler. Quickly dip apples, then roll in your favorite toppings. Our two favorites are: (1) cinnamon sugar and (2) crushed mint Oreos.
12. Store at room temperature for up to 2 days or in the fridge for up to 4 days.
13. Cut with a large knife and enjoy!

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by J

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