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Gourmet Caramel Apples

Prep Time 10 mins


  • Candy Thermometer
  • 4-quart saucepan
  • Parchment Paper for freshly dipped apples
  • Wooden sticks to pierce through the core of the apple (popsicle sticks, wooden dowel, etc.)
  • A flat bottomed rubber spatula or wooden spoon to scrape the bottom of the pan while caramel cooks


  • 1 Cup Butter
  • 2 Cups Light Brown Sugar Firmly Packed
  • 1 Cup Corn Syrup
  • 1 Pinch Salt
  • 1 Can Sweetened Condensed Milk


  • Add butter, brown sugar, corn syrup, salt, and condensed milk to your saucepan.
  • Cook on medium-high heat stirring constantly or the condensed milk will scorch.
  • Move quickly across the bottom of your saucepan and never lift that spoon or spatula!
  • Cook your caramel to the soft ball stage (235-245 degrees-- Please use a candy thermometer.)
  • The caramel should be a thick syrup consistency and a pretty medium color and you'll know it’s done as soon as it looks like this.
  • Beware, the sauce bubbles up pretty quick, so watch it closely!
  • Take off of the heat once you've reached the soft ball stage.
  • Now, move your saucepan close to your apples and toppings that have previously been prepped.