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Caramel Apples

  • 8 apples, any variety
  • 1 cup heavy cream, divided
  • 3/4 cup light corn syrup
  • 1/2 cup butter
  • 1 cup sugar
  • 1 teaspoon vanilla extract
  • 1 cup peanuts, chopped

Preparation:

Wash and dry the apples. Insert a stick (wooden Popsicle sticks work) into the stem end of each apple.
Combine 3/4 cup cream, corn syrup, butter and sugar. Cook on high until candy thermometer reads 240° (firm ball stage). Remove from heat and add remaining 1/4 cup of the cream and vanilla. Use caution; will be very hot. Dip the apples into the hot caramel, letting the excess drip off. Dip into the chopped peanuts. Set on waxed paper to dry and let cool. Note: Be creative and dip apples in anything you desire.