New This Month

Classic Caramel Apples


For a dainty take on our classic, use Lady apples; for an artistic rendition, substitute twigs for the craft sticks.

  • Servings: 6

Photography: John Kernick

Source: Martha Stewart Living, October 2007


  • 6 wooden craft sticks
  • 6 small apples, any variety, stems removed
  • 1 cup heavy cream
  • 1 cup granulated sugar
  • 1/4 cup dark corn syrup
  • 2 tablespoons unsalted butter


  1. Insert sticks into tops of apples. Prepare an ice-water bath.

  2. Bring cream, sugar, corn syrup, and butter to a boil in a saucepan over medium-high heat. Clip a candy thermometer to pan, and continue to cook until mixture reaches 245 degrees, 10 to 12 minutes.

  3. Place pan in ice-water bath to stop the cooking. 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-lined baking sheet, and refrigerate until set, about 15 minutes (or overnight).

Reviews Add a comment