The Pioneer Woman had this recipe for caramel apples posted on her blog not too long ago. It is listed in the Tasty Kitchen tab on her website.

I thought the girls would enjoy giving it a whirl.

The apples turned out pretty nice, and we had loads of fun making them.

The girls were really impressed with their work after I showed them a catalog that sold similar apples.

These are from Pittman & Davis. Six of their apples cost close to $40! Now, they DO have chocolate. Maybe they look a little more professional than our and that includes the shipping, but $40?!

Here is the recipe for the Tasty Kitchen version:


  • 12 whole Apples
  • ¼ cups Butter
  • 1 cup White Syrup
  • 14 ounces, fluid Eagle Brand Condensed Milk
  • 2 cups White Granulated Sugar
  • 1 teaspoon Vanilla Extract

Preparation Instructions

Assemble all ingredients: wash and dry apples, insert sticks, and butter a cookie sheet and dinner plate before starting to cook.

Heat all ingredients except vanilla in a heavy 2-quart saucepan over medium/low heat. Stir constantly! (Unless you really like the look of scorched bits on your apples.)

When caramel reaches soft ball stage (235°F–240°F) remove from heat and add vanilla. Let cool a few minutes.

Using the stick inserted in the apples, dunk apples in the hot caramel and twirl slowly away from the heat for a couple of minutes. It’s nice to have a helper or two at this point.

Place caramel-covered apples on a buttered cookie sheet. Optional: drizzle with melted chocolate or roll in chopped nuts.

Extra caramel from the bottom of the pan:
1. Can be scraped out with a spatula into a buttered plate or dish to be cut into individual pieces when cool.
2. Can be thinned in the pan with half-and-half and eaten warm, as a dip for apple wedges.

As you can see we only made 6 apples. I know my girls. I didn’t really think they would eat 12 caramel apples. Plus I wanted to try out using the leftovers as caramels.

The “leftover” caramels were very yummy.


they sat on the counter with with no one showing any interest in them.

After a few days they kinda started to slide over in the pan and lose their shape. I figured I would pop them in the microwave to remelt them and shape ’em up!  Well, let me give you a word of advise here.


For some reason I didn’t stir them while they were heating. Duh!

I really do know better.

So, my caramels got a little burned in the microwave. I just scooped out the burned part best I could then stirred it-a lot.

Maybe reheating in the pan was not such a good idea after all.  I buttered the pan before I poured in the “first batch” of caramel. Well, the reheating in the pan didn’t allow me to rebutter. I figured there was enough butter in the pan already. It was a bit of a challenge to get the “new” caramels out of the pan.

If you look closely you can see little burned bits.

I actually ended up cutting the candy squares you see here into fourths. They just seemed too big. The fourths were really a little smaller than I wanted, but oh well!

After my caramel-removing-workout, I grabbed some leftover trick or treat candy.

Oh, yeah, that’s the good stuff.

I melted them in the microwave. I stirred this time! Then I dropped the caramel into the melted chocolate.

I am not a professional chocolatier by any stretch of the imagination. I did know to not stick them in the fridge. That makes the chocolate turn white. However, I did have mine next to the kitchen window and it got really cold the other night. Mine turned white anyway! Rats! I didn’t add any shortening or anything. That might have helped. I just didn’t want the chocolate to be too thin.

I thought the candies were yummy anyway. They tasted a bit like Storck Chocolate Riesen.

Critics’ Corner

Well, I failed to get comments on either of these culinary treats before everyone left house this morning. Guess I’ll have to update later-sorry.