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Sweet Shoppe Caramel Apples Recipe

Sweet Shoppe Caramel Apples Recipe

My hand-dipped apples are as beautiful as the ones you’ll find at fancy candy counters, only they’re fresher, better-tasting and more economical. Make some for Halloween or your next party.
TOTAL TIME: Prep: 35 min. Cook: 1 hour + chilling YIELD:6 servings


  • 6 large McIntosh apples
  • 6 Popsicle sticks
  • 2 cups sugar
  • 2 cups half-and-half cream
  • 1 cup light corn syrup
  • 1/2 cup butter, cubed
  • 1-1/4 cups English toffee bits or almond brickle chips
  • 1 cup semisweet chocolate chips
  • 1 cup vanilla or white chips


  • 1. Line a baking sheet with waxed paper and grease the paper; set aside. Wash and thoroughly dry apples. Insert a Popsicle stick into each; place on prepared pan. Chill.
  • 2. In a heavy 3-qt. saucepan, combine the sugar, cream, corn syrup and butter; bring to a boil over medium-high heat. Cook and stir until a candy thermometer reads 245°, about 1 hour.
  • 3. Remove from the heat. Working quickly, dip each apple into hot caramel mixture to completely coat, then dip the bottom into toffee bits. Return to baking sheet; chill.
  • 4. In a small microwave-safe bowl, microwave chocolate chips at 50% power for 1-2 minutes or until melted; stir until smooth. Transfer to a small heavy-duty resealable plastic bag; cut a small hole in a corner of bag. Drizzle over apples.
  • 5. Repeat with vanilla chips. Chill until set. Remove from the refrigerator 5 minutes before serving. Yield: 6 servings.
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 each: 1331 calories, 58g fat (32g saturated fat), 103mg cholesterol, 573mg sodium, 208g carbohydrate (167g sugars, 7g fiber), 6g protein.

Reviews for Sweet Shoppe Caramel Apples

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Reviewed Oct. 2, 2016

"I haven't made them yet. But from reading other reviews, I have a couple if suggestions. First, do use a candy therometer

If you have one. Having made candy if all kinds for over 50 years, nothing beats your eyes, nose and mouth( tasting the candy when doing a good old water test.), No mater what the thermometer says. If the candy is like a rock, it's been cooked way too long. If it's too soft, it needs a little longer on the heat. Also make sure you never have the heat higher than low or a very just barely medium heat. Candy changes so quickly, you have to cook it slowly. If the candy doesn't stay on the Apple, it has a wrong ingredient in it somewhere. Also if you out way too much fat in a candy,it won't stick.
As for the candy pulling out your caps, crowns and fillings, I was a dental assistant. You are not supposed to eat caramels and toffees, or hard candies that get sticky with your saliva. For that very reason. They will pull out with the dental work."

Reviewed Oct. 18, 2014

"I was very disappointed in these. I had the same experience as the review from lorilynced. The caramel hardened to rock and you could not bite it off the apple. It shattered when I tried to slice them. I highly recommend the Carnival Caramel Apples on this site. I should have made them the first time but I didn't have all the ingredients in the house so I decided to give this one a shot. After all the expensive ingredients and and hour over the hot stove! And I am not a novice baker. Please don't waste your time!"

Reviewed Jan. 1, 2013 Edited Oct. 18, 2014

"One other thing, the apples work out great if you first calibrate your thermometer for your altitude. I am guessing that the problem the other reader had with the recipe was for this reason.

I have made this recipe twice--first time it worked using canned evaporated milk instead of half and half, but the second time it did not work, as I put part whipping cream in. It tasted great but would not stay on the apple. The first time was perfect."

Reviewed Jan. 1, 2013 Edited Oct. 18, 2014

"The recipe is great! I use canned milk instead. Also, I don't dress them up, but I just put them on salted cashews. Yummy."

Reviewed Nov. 12, 2012

"My sister and I tried this recipe twice. Both times the caramel was getting too done by the time it got to 228*. The second batch we tried cooking until the suggested 245* and by 233* we had it off the stovetop for for fear it would scorch. They dipped wonderful for the apples and were easy to do. The caramel stuck terrible to our teeth. We couldn't eat it for fear of pulling out our caps and fillings! Flavor was great though."

Reviewed Nov. 20, 2009

"These were awesome - I dipped 1/2 in chocolate and used some different toppings on each one (e.g. mini m&m's, peanut butter chips, peanuts, almonds)"

Reviewed Nov. 1, 2009

"Caramel has a great taste. Be sure to use a heavy pot."

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