The best caramel apples!

This caramel is amazing!

I’m not winning any style points for my first attempt at caramel apples but they tasted incredible!
  • 8–9 cold apples
  • 1 and 3/4 cups (420ml) heavy cream
  • 1 cup (240ml) light corn syrup
  • 2 cups (400g) packed light or dark brown sugar
  • 1/4 cup (4 Tablespoons; 60g) unsalted butter, at room temperature
  • 1/2 teaspoon salt
  • 1/2 teaspoon pure vanilla extract


  1. Prep the apples: Rinse the apples with water, then wipe completely dry. Removing the slippery waxy coating will help the caramel seal to the apple. Remove the apple stem and insert a caramel apple stick about 3/4 down into the apple.
  2. Line a large baking sheet with a silicone baking sheet, or grease the pan with butter. Caramel usually sticks to parchment or wax paper. (I used parchment paper and didn’t have any trouble with sticking)
  3. Make the caramel: Combine the heavy cream, corn syrup, brown sugar, butter, and salt in a 3-quart heavy-duty saucepan over medium heat. Do not turn the temperature up or down– keep at medium the entire time the caramel cooks. Stir constantly with a wooden spoon until the butter is melted. Once melted, brush down the sides of the pan with a water-moistened pastry brush and attach a candy thermometer to the pan, making sure the bulb is not touching the bottom of the pan (as you’ll get an inaccurate reading).
  4. Without stirring, let the mixture cook and bubble until it reaches 235°F (113°C). Some readers have been cooking to 240°F (116°C) and saying the caramel sticks much better to the apples that way. Stick with anywhere between 235°F – 240°F. Reaching this temperature should take about 15 – 20 minutes, though don’t use time as your guide because it depends on your stove. Don’t be alarmed if your caramel is taking longer, just use the candy thermometer as your guide. The temperature will heat up slowly, then move quickly, so keep your eye on the pot. Once at 235°F – 240°F, remove caramel from heat and stir in the vanilla. Avoid over-stirring which can create air bubbles in the caramel (and then on the apple). Allow caramel to cool for 10-15 minutes until slightly thickened. If caramel is too thin to coat apples, let it cool and thicken for 5-10 minutes longer.
  5. Dip the apples: Holding the caramel apple stick, dip the apple into the warm caramel, tilting the pot as needed to coat all sides of the apple. Lift the apple up and swirl it around or gently tap it against the side of the pot to let excess caramel drip off. Place coated apple on prepared pan. Repeat with remaining apples. Enjoy immediately or allow caramel to set, about 45-60 minutes. If you want to wrap the caramel apples in cellophane treat bags for travel/gifting, wait until the caramel has completely set.
  6. If desired, you can add toppings. Immediately after coating in caramel and before the caramel sets, roll the caramel dipped apples in finely chopped nuts, toffee pieces, mini M&Ms, sprinkles, or coconut. You can even drizzle with melted chocolate or white chocolate, too.
  7. For displaying or serving, I recommend placing on wax paper or another nonstick surface. Even when the caramel has completely set, caramel apples may slightly stick to a serving dish. To eat a caramel apple, you can bite right into it or sit it upright on a cutting board and cut slices around the stick. (Or pull out the stick and slice.) These are great for sharing!
  8. Loosely cover and store the leftover dipped apples in the refrigerator for up to 1 week.
The cutest trick or treaters really appreciated the orchard treats!
Nothing better than an appreciative trick or treater!

I copied, and followed these instructions completely and believe me – patience is key as it took longer than I expected for my caramel to reach temp. If you want even more tips and tricks, head over to Sally’s Baking Addiction …. her website is amazing and so far everything I’ve tried has been great.

This is what you want your caramel to look like …..
My first attempt was completely ruined – using sweetened condensed milk. Next I turned to the recipe from Sally’s Baking Addiction and it turned out perfectly.
I didn’t have trouble with the caramel sticking to the apple, but I had enough caramel left over so I drizzled some over the top and that allowed me to put a few more toppings on as it was hardening so quickly on the first go that I didn’t get much on.

Cinnamon Bun Dough


Warm from the oven, these cinnamon knots are guaranteed to make your home smell amazing.


Warm, cinnamon buns, fresh from the oven oozing cinnamon and butter are a real wintery treat.  When the girls were growing up, their favourite way to use this dough was in cinnamon knots.  So much fun when my darling granddaughters Sloan and Stella are now in the kitchen helping!  I love it.


These little sweeties love helping Nana in the kitchen, and it is even more fun for Nana – never too young to learn how to make a great sweet yeast dough.  They are already well versed in making pizza dough!

Scald 1 cup milk

Pour into a bowl, adding 1/3 cup sugar, 2 tsp salt, 1/2 cup butter

Stir until the  butter has totally melted and the sugar and salt have dissolved.

Meanwhile ….., dissolve: (I use my kitchen aide stand mixer for this part)

1 tsp sugar in 1/2 cup lukewarm water

Stir in 1 tbsp (or 1 envelope) yeast

Let sit for 10 minutes to allow the yeast to bloom.  Stir and add milk/butter mixture.

Add 1 beaten egg, followed by 2 cups unbleached flour.

Stir and knead until mixed well – slowly add another 2 cups flour.  You may need to do this by hand at this point.  Knead well until the dough is soft.  It may take up to another cup of flour to get to this point and not have the dough too sticky.

Turn into a greased bowl, cover and allow to rise in a warm spot until doubled.

Tip dough onto lightly floured surface.

At this point you have a few options:

a) Cut dough into 24 equal pieces:  Set up 2 bowls, one with melted butter and the other with mixed 1/2 cup white sugar and 1 tsp cinnamon.  Dip each piece into first the melted butter, then the sugar mixture before tying into a knot and placing in a greased muffin tin.

b) Roll dough out into rectangle, brush generously with melted butter, and sprinkle over first cinnamon, then brown sugar.  Starting on the long side, roll up, leaving cut side down.  Cut into 1″ pieces and set on greased baking dish.

c) Using same method as b, once you have the rolled cinnamon buns, do not cut – instead join the ends into a circle, pinching well together.  Set onto a greased baking sheet.  Then – take scissors and snip about 2/3 of the way through all the way around.  Once you have made it around the circle, gently twist each bun to lay flat while staying attached in the middle.

Whatever method you use – now allow the dough to rest and rise again – about 30-40 minutes.

Bake at 350 for 20-25 minutes, just until golden brown.