Recipe at a glance
- Estimated yield: 8 apples
- Prep: about 15 minutes
- Cooking: about 25 minutes
- Additional time: about 45 minutes (resting, rising, chilling or freezing, where required)
- Total: about 85 minutes
Times and yields are planning estimates, not results from a documented kitchen test. Follow the texture and temperature checks in the method; optional overnight rests take longer. Measurements use US cups and spoons unless stated otherwise.
This version follows the coating proportions in McCormick’s caramel-apple recipe; the linked original includes additional serving ideas.
Ingredients
- 8 cold apples, washed and thoroughly dried
- 1 3/4 cups heavy cream
- 1 cup light corn syrup
- 2 cups packed light brown sugar
- 1/4 cup unsalted butter
- 1/2 teaspoon salt
- 2 teaspoons vanilla extract
- 8 sturdy food-safe candy-apple sticks
Instructions
- Remove stems and insert sticks. Keep the apples chilled and dry. Prepare a nonstick lined tray.
- Combine cream, syrup, sugar, butter and salt in a roomy heavy saucepan. Heat while stirring until combined, then boil until a candy thermometer reads 240–245°F. Keep hands clear of the hot mixture.
- Remove from heat, stir in vanilla, and let thicken for about 10–15 minutes. Wipe condensation from the apples.
- Dip each apple, drain excess coating and set on the tray. Refrigerate to set. Keep refrigerated until serving.
Storage and serving
Keep refrigerated at 40°F (4°C) or colder and use within three days, or sooner if an ingredient label requires it. Serve dressed salads promptly for best texture. For picnics, transport in an insulated cooler with ice packs and set out small portions. Limit perishable food to two hours out of refrigeration, or one hour above 90°F (32°C). Food-safety guidance.
Sources and further reading
Editorial update: October 23, 2026. Ingredient and method consistency reviewed; a documented kitchen test is still needed.
