Caramel Apples

caramelapplesNo need to unwrap a gazzilion little caramel candies, this homemade caramel sauce whips up in a snap!

This recipe is adapted from Martha Stewart. She suggests in place of a wooden popsicle stick to use a twig to hold the apple. I decided to go this route not merely because it makes the apples so darn cute, but because I didn’t have any popsicle sticks. Trees, I have.


6 wooden popsicle sticks or firm twigs
6 small apples, any variety, stems removed
1 cup heavy cream
1 cup granulated sugar
1/4 cup molasses (or corn syrup)
2 tablespoons unsalted butter


  • Insert sticks into tops of apples.
  • Bring cream, sugar, molasses (or syrup), and butter to a boil in a saucepan over medium-high heat. Cook until mixture reaches 245ºF, about 10 to 12 minutes. Remove from heat.
  • Dip bottom of each apple in caramel. Using a spoon, coat apple halfway to three-quarters of the way up sides.
  • Transfer to a parchment paper-lined baking sheet, and refrigerate until set, about 10-15 minutes.

Makes 6, delicious apples.