Caramel Apples
Crisp apples dipped in soft, buttery homemade caramel. Chewier and kinder to the teeth than a hard toffee apple.
- Time1 hr 15
- LevelMedium
- Costabout £0.57 a head
Cost is worked out from Aldi and Tesco shelf prices in October 2026. Your shop and brands will differ.
Ingredients
Tick what you need to buy. It goes on your shopping list.
Method
- 1
Dip the apples in a bowl of hot water for 10 seconds to remove the waxy coating, then dry them very well. Push a wooden lolly stick or skewer into the stalk end of each.
- 2
Line a tray with baking paper and rub it lightly with butter.
- 3
Put the sugar, butter, cream, golden syrup and salt in a heavy-based pan. Heat gently, stirring, until the butter has melted and the sugar has dissolved.
- 4
Bring to a gentle boil and cook, stirring often, until the caramel reaches 118C on a thermometer, about 10 minutes. It should be deep golden and thick enough to leave a trail.
10 min - 5
Stir in the vanilla and leave to cool for 5 minutes so it thickens slightly.
- 6
Hold each apple by the stick and dip it into the caramel, tilting the pan. Turn to coat, let the excess drip off for a few seconds and stand on the tray.
- 7
Chill for 30 minutes to set. Eat the same day or keep in the fridge for up to 2 days, letting them come to room temperature first.
30 min
Double check before you cook. Recipes can contain mistakes. Any diet labels come from the ingredients as written in this recipe and are a guide, not a guarantee. Always check every ingredient and the packet label for allergens and cross contamination, and ask your doctor or dietitian what is right for you, especially with coeliac disease, diabetes or a serious allergy. This is not medical advice.
