Go Back

Halloween Caramel Apples

Rich and delicious caramel apples made without corn syrup or margarine and dipped in healthy bits!
Course Dessert, Snack
Keyword caramel apples
Servings 20


  • apples about 20 medium sized- I used gala and granny smith
  • 1 cup unsalted butter
  • 2 cups brown sugar packed
  • 1 cup pure maple syrup
  • 300 ml can sweetened condensed milk
  • 1 tsp. pure vanilla extract


  • dark chocolate chips
  • shelled pumpkin seeds
  • unsweetened coconut flakes


  • 20 Wooden skewers


  1. Most apples have a food grade shellac on the peel to keep them fresh. I'm guessing you probably don't want to eat this, plus the caramel will have a harder time sticking if it's left on. To remove, soak the apples in a sink of water plus a few tablespoons of vinegar for 15 minutes. Rinse and dry thoroughly with a clean tea towel.

  2. Set up your dipping station by placing your toppings into bowls (so you can immediately dip the apples after you've coated them in caramel). Also, line a large pan or your countertop in parchment paper.
  3. Remove the stem from each apple and skewer.
  4. To make the caramel, melt the butter in a heavy saucepan on medium high heat. Stir in the brown sugar and reduce heat to medium, stirring frequently until the sugar is dissolved and the butter is incorporated. Add the maple syrup, and mix thoroughly. Finally, add the sweetened condensed milk, and return to medium high heat. Bring to a boil, then cook, stirring constantly, until the mixture reaches 235°F (use a candy thermometer for best results). Remove from heat and stir in vanilla.

  5. With one hand, tip the saucepan on a slight angle and dip the skewered apple into the caramel with the other hand. Rotate the apple on its side until it is fully coated. Allow the excess caramel to drip off into the pan, then dip into the toppings (I dipped the bottom of the apple into one topping and then sprinkled some of the others on the sides over a plate). Work quickly before the caramel starts to set up.
  6. Place on parchment paper and allow to cool before serving.