making caramel apples in July

Sometimes fall comes early. As a native Washingtonian and lover of all things fruit and candy, naturally making caramel apples seemed the ideal summer activity. I was recently informed by a friend’s mother (thank you Mary) that we are not actually in the prime of apple season, and the apple-making party would have been better suited for fall. I still maintain that the apples (especially those loaded with caramel, graham crackers and cinnamon sugar) were amazing and the day could not have been better spent. How could anyone ever say no to sugar.
So on a hot Saturday in July, we fast-forwarded to the apple harvesting of October, dipped, rolled and sprinkled our Granny Smiths, letting the sunburn sink in as we went.

Caramel apple

Sounds delectable, doesn’t it? Below is an incredibly simple recipe for the caramel. I would strongly encourage creativity with decoration – we considered Reese’s Peanut Butter Cups, marshmallows, walnuts, pecans, peanuts, any nut, M&Ms, butterscotch chips and Oreos.
My tips and recommendations: 1) Let the caramel cool and thicken (perhaps more than you would expect) before dipping; 2) Wrapped caramels will generally come with traditional popsicle sticks – don’t worry about buying a separate pack; 3) Add a bit more caramel to the mix to allow for more deliciousness on apple; 4) Let apples set on wax paper (obviously, save the mess); 5) Let apples cool in fridge, and definitely not the sun.

Now for the deets, thanks to
– 6 Granny Smith apples
– 6 wooden sticks
– 1 (14 ounce) package individually wrapped caramels, unwrapped
– 2 tablespoons water
– 1/2 teaspoon vanilla extract

1. Insert wooden sticks 3/4 of the way into the stem end of each apple. Place apples on a cookie sheet covered with lightly greased aluminum foil.
2. Combine caramels and water in a saucepan over low heat. Cook, stirring often, until caramel melts and is smooth. Stir in vanilla extract. Dip each apple into the caramel and gently run apples around insides of saucepan to scrape off some of the caramel. Scrape excess caramel from the apple bottoms using the side of the saucepan. Place on the aluminum foil and chill until ready to serve.


Click here to view the recipe online

(And check out other awesome caramel apple recipes!)

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