Homemade Halloween Caramel Apples | a2 Milk® USA Recipes
Homemade Halloween Caramel Apples | a2 Milk® USA Recipes

Homemade Halloween Caramel Apples

These homemade caramel apples inspired by Halloween are the perfect treat and fun activity to do this fall! Make a pot of homemade caramel with a2 Milk® and get your kids to help decorate with candy, nuts, sprinkles, and other creations. When complete, wrap each apple and send them off to school, work, or their Halloween sleepover.

Difficulty: Moderate

Prep time: 5 mins

Cooking time: 1 hour

Servings: 10

Suggested Supplies: Candy thermometer

 

Ingredients

  • 10 Apples (Granny Smith, Jonagold, Pink Lady, Cameo, or Lady Baby), refrigerated
  • ½ cup Unsalted butter
  • 2 cups Brown sugar, packed
  • 1 cup Light corn syrup
  • 1 ½ cups a2 Milk® Whole
  • 1 tsp Vanilla extract
  • ½ tsp Kosher salt
  • Craft sticks, craft twigs, or chopsticks
  • Toppings, as desired: Halloween-themed sprinkles, crushed cookies (ginger, maple, etc.), chopped nuts (walnuts, pecans), sea salt, crushed pretzels, Halloween candy, chocolate, or crushed toffee

 

caramel apples

Directions

  1. Begin by washing the apples in hot water, scrubbing a bit with a sponge. Dry completely.
  2. Line a sheet pan with wax paper and butter, then insert a stick vertically through the center of each apple. Place all the apples on the prepared sheet pan and refrigerate.
  3. In a 3 quart nonstick saucepan or enameled cast iron pot, melt butter over medium-low heat. Add brown sugar, corn syrup, and salt and stir until the sugar is dissolved.
  4. Once sugar seems melted, continue cooking over medium to medium-high heat, stirring occasionally, until mixture just comes to a boil. Remove from heat and stir in a2 Milk®.
  5. Returning the saucepan to the stove and continue cooking, stirring occasionally, 20-25 minutes or until the candy deepens in color and the candy thermometer reaches 234℉ (soft ball candy temperature).
  6. Remove from heat, stir in vanilla, and allow caramel to cool for 10 minutes.
  7. While caramel sauce cools, prepare assorted toppings of choice. Pile each topping in separate small plates or bowls for dipping.
  8. Slowly dip apples into the caramel mixture, turning to coat all sides and allowing excess caramel to drip off. Wait a moment to let the caramel set then sprinkle, pat, and dip the apples into the assorted toppings.
  9. Place each apple on the prepared sheet pan and allow to cool and set in the refrigerator for 20 minutes.
  10. Apples may be stored in the refrigerator for up to 3 days in ziplock bags or an airtight container. Serve at room temperature.

 

caramel apple nutritional information

Notes

  • Washing and scrubbing the apples is an important step as most grocery store-bought apples (even organic) have a thin coat of wax on them which will make it difficult for the caramel to stick.
  • The caramel sauce may be prepared without a candy thermometer, but the consistency may be too soft or too hard if not brought to 234℉. Simply cook for 20-25 mins until thickened and not grainy.
Back to top