Semi-Homemade Caramel Apples


Between county/state fair time and Halloween, there’s a big burst of treat creation energy ‘round these parts. I don’t know if it’s because I get shell-shocked by the huge markup on these sorts of treats, but I decided I needed to try my hand at producing caramel apples.


There’s just 2 of us here at my place, so a whole bunch of ‘em seemed overkill. So, one for each of us! Easy sounded tempting, since things have been busy. Semi-homemade it shall be, then! (Homemade caramel is super, but I’m impatient today!

Cast of characters: sticks, salt, apples, caramel melts, vanilla, milk.


First, wash your apples in hot water. Then, vigorously dry them with a rough towel. Commercially produced fruits have a wax coating. This will make your apples misbehave during dipping, so get as much off as you can. Stab the sticks in the bottom of the apples.

Melt the melts/unwrapped caramels in a pan over medium heat. (You can do a double boiler if you’ve got one handy. Less chance of burning your caramel that way.) Add milk, vanilla and salt. The magic melt temperature appears to be around 125 degrees.


Once it’s melty, get that apple and swirl it in the caramel. Let the excess drip back into the pan, then either roll it in a topping of your choice right away or set it down on a plate covered in parchment or wax paper.


Pop ‘em in the fridge to set, then either chow down or wrap ’em in cellophane to give away.


  • 2 apples
  • 11 oz. bag caramel melts
  • 2 teaspoons Milk
  • ¼ teaspoon Vanilla
  • Dash of salt
  • Popsicle sticks
  • stuff to roll in, like mini m&m’s, nuts, chocolate chips, etc.

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