5 Ingredients or Fewer

Simplest Caramel Apples without Corn Syrup Recipe

by:
October 25, 2012
4
3 Ratings
Photo by Linda Xiao
  • Makes 4 caramel apples
Author Notes

No thermometers. No corn syrup. No stress. Just delicious caramel. —Food52

Ingredients
  • 1 cup sugar
  • 6 tablespoons butter (salted or unsalted)
  • 1/2 cup heavy cream
  • 4 apples
  • 4 popsicle sticks
  • Parchment or wax paper
In This Recipe
Directions
  1. In a wide, heavy-bottomed, deep-sided pan, melt sugar over medium heat, stirring once or twice in the beginning once the edges begin to melt.
  2. When it darkens to your desired color (we like it to be the color of a copper penny -- this will happen just after it starts to smoke), stir in butter and cream. It will bubble up at first, but will calm down quickly as you stir. Remove from heat.
  3. Skewer each apple with a popsicle stick and roll in warm caramel to coat, dipping twice for extra-thick caramel. Place on parchment-lined tray to cool. Serve once the caramel is firm, or refrigerate for up to 3 days.

See what other Food52ers are saying.

  • me brumbaugh
    me brumbaugh
  • ksierra44
    ksierra44
  • Katiebakes
    Katiebakes
  • JillRoss
    JillRoss

5 Reviews

ksierra44 October 6, 2022
I ended up wasting 3 cups of sugar trying to make this. First it would not melt evenly and was burning before most of it was melted when I wasn't stirring. When I tried stirring and had lower heat it just completely crystalized.
 
Katiebakes October 3, 2020
It worked but it was definitely hard to get the caramel in the apple because it was so thick. The sugar clumped together and it was hard to melt and I had to add more heavy cream. In the end it tastes more like butterscotch but it was all good in the end.
 
JillRoss September 21, 2019
This is a pretty good receipt,but I did have to add a bit of vinegar and a splash of water because the sugar just stayed crystallised until I did. I would also suggest brushing down the sides of the pot with water to prevent crystallizing.
 
PauPau October 30, 2013
It really just all pooled on the parchment. What remained is a very thin layer of caramel even after dipping twice. Nice flavor though and easier on the teeth!
 
me B. November 8, 2012
Super excited to finally find a caramel apple recipe that does not require the tediousness of using a candy thermometer! This sounds like a perfect homeschool activity for the fall...saved, check.