Halloween Caramel Apples

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  • Yield: 6 apples
  • Prep Time:  20 minutes
  • Chill Time: 10 minutes

Ingredients

  • 6 medium apples
  • 6 wooden sticks
  • 1 package (14 ounces) caramel can dies unwrapped
  • 1/4 cup Karo® Light Corn Syrup
  • OR Karo® Dark Corn Syrup
  • Seasonal can dy such as

Directions

  1. Spray a baking sheet with cooking spray or line with parchment paper; set aside. Wash and dry apples; insert stick into stem end.
  2. Microwave caramels and corn syrup on HIGH (100%) in a small, deep microwave-safe bowl for 2 to 3 minutes or until caramels are melted, stirring once during cooking time.
  3. Dip apples in hot caramel mixture turning to coat well. Allow caramel to drip from apples for a few seconds, then scrape excess caramel from bottoms of apples. Dip bottoms of apples into desired candies, turning to coat. Place dipped apples in prepared pan.
  4. Chill apples for 10 minutes or until chocolate is firm. Wrap apples individually if desired; store in refrigerator.
  5. Tip: Use COLD apples when dipping so less caramel slides off.

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Tried this recipe?

Share with our community. #KAROSYRUP @KARO_CORN_SYRUP

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Halloween Caramel Apples

  • Yield: 6 apples
  • Prep Time:  20 minutes
  • Chill Time: 10 minutes

Ingredients

  • 6 medium apples
  • 6 wooden sticks
  • 1 package (14 ounces) caramel can dies unwrapped
  • 1/4 cup Karo® Light Corn Syrup
  • OR Karo® Dark Corn Syrup
  • Seasonal can dy such as

Directions

  • Spray a baking sheet with cooking spray or line with parchment paper; set aside. Wash and dry apples; insert stick into stem end.
  • Microwave caramels and corn syrup on HIGH (100%) in a small, deep microwave-safe bowl for 2 to 3 minutes or until caramels are melted, stirring once during cooking time.
  • Dip apples in hot caramel mixture turning to coat well. Allow caramel to drip from apples for a few seconds, then scrape excess caramel from bottoms of apples. Dip bottoms of apples into desired candies, turning to coat. Place dipped apples in prepared pan.
  • Chill apples for 10 minutes or until chocolate is firm. Wrap apples individually if desired; store in refrigerator.
  • Tip: Use COLD apples when dipping so less caramel slides off.