Caramel Apples

by Carly Cerniglia

One of my favorite fall memories is making caramel apples with my mom and sister. Unwrapping endless amounts of caramels is great work for little hands, but not so great work for the rest of us. Here I’ve included a delicious recipe for homemade caramel, that’s super easy to make! And oh, so good to eat!




1  14-ounce can sweetened condensed milk 

¼ cup butter 

1 cup white corn syrup

2 cups sugar

1 teaspoon vanilla 

12 apples

12 wooden skewers or popsicle sticks

For decorating:

Milk chocolate

White chocolate

Candy corn

Chopped peanuts




In a heavy sauce pot, mix all caramel ingredients except vanilla. Bring to a boil, stirring. Cook while stirring until caramel reaches 235-240 F, or what is called the “soft ball” stage. Remove from heat and carefully stir in vanilla. Let cool slightly. 

Dip apples in caramel, rotating apples to keep caramel even. Dip in nuts if desired. Place on a greased & lined cookie sheet and set in the refrigerator for 30 minutes. Keep apples in the fridge as you go, to help keep the caramel from dripping off the apple. 

Extra caramel can be poured onto a greased and parchment-lined dish and cut into chunks for eating. 

Melt chocolate and drizzle over apples if desired, decorating with candy corn and chopped peanuts. Store in the fridge to ensure caramel stays on the apple. Enjoy