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Hello to you all!
I wanted to let you local readers know that tonight (Wednesday)
I’ll be teaching a cooking class at
The Pleasant Grove Maceys. 
I will be making Homemade Caramels
and these Apple Pie Caramel Apples I am posting today. 
If you are interested and available, I would love to meet you. 
The class is free and starts at 7:00, doors open at 6:30.
Speaking of these Apple Pie Caramel Apples….
they are to die for. 
One of my 5 year old twins took one bite of these babies and said..
“Mom. Everything in the world should be made out of those.”
Wow! Everything?
Like even my cell phone?
Or how about my purse?
Then I could just nibble on them when
I was out running errands and what not. 
Though it may gain me a few weird looks….it just might be worth it.
The combination of 
homemade caramel
white chocolate 
cinnamon sugar 
Would you like to taste some?
Ok, then. 
Let’s get started!
Apple Pie Caramel Apples
Time: 90 minutes
Yield: 15 apples
Caramel Recipe from Our Cooking Cafe
Apple Pie Caramel Apple recipe idea from Kristine Anderson
Homemade Caramel:
1 C butter
2 C brown sugar
1 C corn syrup
1 can sweetened condensed milk
1 t vanilla
15 apples
15 Popsicle sticks
2  12 ounce bags white chocolate chips
1 t shortening
1 C sugar
3 t cinnamon
1. Wash your apples WELL. Scrub them with your fingers to get the filmy white stuff off. 
2. Place a Popsicle stick in the center of each apple, next to the stem. 
3. Line a jelly roll pan with tin foil. Put all of the apples on the sheet and place it in the freezer.  
4. Melt the butter in a medium sized sauce pan over medium high heat. 
5. Add the brown sugar…
corn syrup…
and sweetened condensed milk. Stir it together with a wooden spoon.
6. Cook the caramel over medium high heat, stirring constantly. The temperature should read 235-240 (soft ball stage) when the caramel has reached the correct consistency. It should take about 14 minutes.
7. Remove the pan from the heat and stir in 1 t of vanilla. 
8. Take your pan of apples out of the freezer, set the apples aside and line the pan with tin foil and spray it with cooking spray. 

9. Dip your apples one by one into the caramel.
Let excess caramel drip off the apple and back into the pan. 
8. Turn the apple upside down over the pot for about 20 seconds, letting the cold apple and the caramel get familiar with each other. 
9. Set the apples on the cold, foil lined pan and place it in your fridge. 
10. Pour your white chocolate into a glass measuring cup. Melt the chocolate in the microwave heating it for only 30 seconds at a time, stirring between each cooking interval.  Don’t get the chocolate too hot. 🙂
11. Add the shortening to your chocolate, stir it in until it has melted into the chocolate. 
12. Pour the sugar and cinnamon into a regular soup bowl and stir it together to combine. 
13. Dip the apples one at a time, into the white chocolate. 
Let some of the chocolate drip off into the measuring cup. 
Then, take a knife and remove any excess chocolate letting it drip back into the cup. If there were a way to hold and apple, a knife and a camera at the same time….I would have done it!
Now here is a special note. It’s really important that you don’t leave too much chocolate on the apple. Look at this sad frownie faced beauty that got left with too much chocolate. Don’t let your apples suffer from chocolate overload.  PS….. MyHandsomeHusband just announced that this picture looks like something strait out of The Lord Of The Rings.  I does kind of look like those sad drooping trees, doesn’t it!
14. Roll the chocolate dipped apple into the cinnamon sugar, coating it generously. If the chocolate starts to drip a bit, take your palm and form it back to the apple. The chocolate should begin to set up quite quickly, since we are using cold apples.  
15. Return the apple to the cold pan and let the chocolate set completely.
Enjoy these beauties!!!!!

Then do the dishes……what a shame. Wish there were some way around that!

Have a great day, see you soon!

About Jamie

Thanks for dropping by today! I hope you find these recipes to be delicious!

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  1. Hi Jamie! I LOVE your website! I made your Apple Pie Caramel Apples for my daughter’s Barnyard Birthday party this weekend. Everyone loved them! Thank you for the awesome recipe!

  2. Jamie, do you know the ingredients for the sweet white confection Rocky Mountain Chocolate Factory uses on some of their caramel apples?

    1. Judith,
      Thanks for your question, unfortunately…I don’t know what Rocky Mountain puts in their white confection. Good luck!

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  3. Hi Jamie, a friend shared this recipe and said it was a huge hit at her house! My question to you is, how far in advance can I make the caramel and allow to cool before putting in a mason jar for storing until ready to dip?

    1. Hi Keesha,
      Thanks for your question. The apples should be dipped as soon as the caramel is made. Once it starts to cool it won’t stick as well to the cold apples and you will have a mess on your hands. 🙂 I have had success in making the caramel on the stove top and then keeping it warm in a crock pot. However, sometimes the crock pot can get too hot and the caramel will burn. There is kind of a short window of opportunity here, dang it. Best to dip them quickly. Hope this helps. Best of luck to you!

  4. looking at the photos I noticed it looks like you cooked the sweetened condensed milk to a dulce de leche stage first. is that what you did here? thank you