Caramel Apples

Perfect for Halloween or a fun treat idea to make with the kids (they’ll love decorating them with sprinkles or drizzling melted chocolate over them!).



I found this recipe in an old newspaper in my Grandmother’s things. Want to know what it was like to celebrate Halloween in the 1950’s?Caramel Apples1

Apparently not much different than today. So in honor of “The Countrywomen”, lets make their caramel apple recipe!



Caramel Apples

Marla Hingley
Want to know what it was like to celebrate Halloween in the 1950's? Apparently not much different than today. So in honour of "The Countrywomen", lets make their caramel apple recipe!
Prep Time 10 mins
Cook Time 30 mins
Total Time 40 mins
Servings 6


  • 1 cup white sugar
  • 1/2 cup brown sugar
  • 1/2 cup light corn syrup
  • 1/2 cup cream
  • 1 cup whole milk
  • 1/4 cup butter
  • 1 tsp vanilla
  • 6 apples
  • 6 wooden sticks


  • In a saucepan combine all ingredients except vanilla, and warm over low heat until sugars are dissolved (clip on a candy thermometer, making sure tip is not touching the botom of the pan).
  • Increase heat to med-high, and bring to a boil, stirring constantly until temperature reaches 236°F (this will take about 15 minutes of boiling). Remove from heat, stir in vanilla then pour caramel into a metal bowl. Insert candy thermometer and allow to cool until the temperature lowers to 200°F, at which point you are ready to dip the apples.
  • Tilt bowl and swirl apple around in mixture to fully coat, allowing excess to drip off. Work quickly as caramel will set up quite quickly. Place on a silicone lined baking, then refrigerate for 10 minutes. Any caramel that has pooled at the bottom, gently push back into the apple. Then press in any decorations you'd like (nuts, candies). Return to the refrigerator to chill for at least an hour. If you like, drizzle/dip with melted chocolate.
  • Caramel Chews: Pour any excess caramel into a silicone mold/baking sheet. Then cut (or snip with scissors) into small cubes once caramel is cool enough to handle. Refrigerate for an hour, then individually wrap each in small squares of waxed paper.


All candy thermometers are not created equal. Test it by inserting it into a pot of boiling water. The thermometer should read 212°F. Adjust your recipe temperature up or down based on your test.
Tried this recipe?Let us know how it was!
See also
Halloween Cupcakes


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