Caramel apples, a perennial fall favorite, always bring back childhood memories of harvest festivals and Halloween parties. This recipe won Judy Jordan a blue ribbon at the 1995 Iowa State Fair.

Caramel Apples Caramel Apples
The crispness of the apples is perfectly complemented by sweet, gooey caramel.
Yield: serves 8


  • 8 red delicious apples
  • 8 (6") candy sticks
  • 1 13 cups dark corn syrup
  • 1 13 cups sugar
  • 1 13 cups dark brown sugar
  • 1 13 cups heavy cream
  • 14 tsp. salt
  • 3 tbsp. butter
  • 34 tsp. vanilla extract


  1. Remove stems from apples and replace with candy sticks.
  2. Lightly oil a sheet of wax paper and set aside. Combine corn syrup, sugar, brown sugar, cream, salt, and ⅔ cup water in a heavy-bottomed medium saucepan. Bring to a boil over medium-high heat, stirring frequently, and cook until a candy thermometer registers 240°. Immediately remove pan from heat. Whisk in butter and vanilla until fully incorporated.
  3. Working quickly while caramel is still hot, dip apples into caramel, turning to coat evenly. Hold apples by stick over saucepan, letting excess caramel drip back into pan. Place apples on lightly oiled wax paper.