New This Month

Caramel Apples


Caramel apples bring out the kid in everyone and make the perfect souvenir for an informal wedding.

  • Yield: Makes 10 to 12

Source: Martha Stewart Weddings, Winter 2008


  • 1 cup granulated sugar
  • 1 1/4 cups heavy cream
  • 1/2 cup light corn syrup
  • 2 tablespoons unsalted butter
  • 1 teaspoon vanilla extract
  • 10 to 12 small apples, stems removed
  • Vegetable-oil cooking spray
  • Round wooden skewers


  1. Heat sugar, cream, corn syrup, and butter in a saucepan over medium-high heat, stirring until butter has melted. Clip a candy thermometer to side of pan, and continue to cook until mixture reaches 240 degrees. Remove from heat, and stir in vanilla. Let cool for 5 minutes.
  2. Line a baking sheet with parchment paper, and coat with cooking spray. Insert a skewer into stem end of each apple. Dip apples in caramel, and place on sheet. Let stand until set, at least 1 hour. Apples can be stored airtight for up to 1 day.

Reviews Add a comment

  • MS11344570
    5 OCT, 2015
    After reading all of Martha's caramel apples recipes I decided to go for this one. I didn't have any problems making the caramel, it came out perfectly but it took a pretty long time till the temperature reached 240. Make sure to stir the caramel frequently during the entire process when it starts boiling. Now for the tatse. It's been a very long time since I last had a caramel apple. I might have forgotten how it tasted but I didn't enjoy the taste of this recipe and I wouldn't do it again.