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I like to decorate my caramel apples with red-hot candies, mini M&M's, jimmies and other small candies. You can really have fun with these. — Natalie Bremson, Plantation, Florida
Editor's Note: We recommend that you test your candy thermometer before each use by bringing water to a boil; the thermometer should read 212°. Adjust your recipe temperature up or down based on your test.
Nutritional Facts 1 caramel apple equals 911 calories, 31 g fat (19 g saturated fat), 65 mg cholesterol, 293 mg sodium, 161 g carbohydrate, 4 g fiber, 6 g protein.
Originally published as Party Caramel Apples in Taste of Home October/November 2010, p33
Creepy CauldronTo create a spooky scene at your Halloween party, purchase dry ice from your local grocery store's seafood department or ice supplier. Using tongs or thick gloves, place the dry ice in a watertight container; cover with water. Warm water will create more smoke, but it will disappear quickly. Cooler water will produce less dense smoke, but it will last longer. If the amount of smoke decreases during your party, add more dry ice and water.Editor's Note: Do not handle dry ice with your bare hands. Use tongs or thick gloves. Keep dry ice out of the reach of children.
To create a spooky scene at your Halloween party, purchase dry ice from your local grocery store's seafood department or ice supplier. Using tongs or thick gloves, place the dry ice in a watertight container; cover with water. Warm water will create more smoke, but it will disappear quickly. Cooler water will produce less dense smoke, but it will last longer. If the amount of smoke decreases during your party, add more dry ice and water.
Editor's Note: Do not handle dry ice with your bare hands. Use tongs or thick gloves. Keep dry ice out of the reach of children.
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Reviewed on Nov. 02, 2011 by kelcassell
I don't give a lot of 5 star reviews, but these were perfect! Not too hard, not so soft that they slid off the apple. My only change to the recipe, is that I do not like Red Delicious for caramel apples - they are too sweet and get mushy. I prefer a slightly more tart, firm apple. I used a Fuji (which was fine), but I think that a Jonagold, Pippin or Pink Lady would probably be even better. The quality of the apple counts!! Otherwise, excellent recipe! I also only use either Ghirardelli chocolate, or in a pinch I'll grab a Belgian (Kroger has their own Belgian brand that's pretty decent) or Hershey's. Thanks for the recipe...it's a keeper!
Reviewed on Nov. 01, 2010 by MarcyLee
These are the best caramel apples ever. Really. Ever. The caramel is just slightly chewy, not too hard and not too soft. It sticks to the apple when cooled slightly before dipping apples, then dip in an ice water bath and refrigerate immediately. After caramel was set we added the drizzled chocolate and dipped in toffee bits. And it tastes Heavenly. I will make these again next year for sure.
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