Favorite Caramel Apples
20 min
50 min


1 cup finely chopped salted peanuts

1/2 cup Land O Lakes® Butter

2 cups firmly packed brown sugar

1 cup light corn syrup

Dash salt

1 (14-ounce) can sweetened condensed milk

1 teaspoon vanilla

10 tart apples, washed, dried

How to make

  1. STEP 1

    Butter waxed paper; set aside.

  2. STEP 2

    Place peanuts into bowl. Set aside.

  3. STEP 3

    Melt butter in 2-quart saucepan; add brown sugar, corn syrup and salt. Cook over medium heat, stirring occasionally, 10-12 minutes or until mixture comes to a full boil. Stir in sweetened condensed milk. Continue cooking, stirring occasionally, 20-25 minutes or until small amount of mixture dropped into ice water forms a firm ball or candy thermometer reaches 245°F. Remove from heat; stir in vanilla.

  4. STEP 4

    Dip apples into caramel mixture. Dip 1 end of each apple into peanuts. Place onto prepared waxed paper.


19Fat (mg)
35Cholesterol (mg)
240Sodium (mg)
111Carbohydrates (g)
4Dietary Fiber
7Protein (g)


Explore reviews from
our online community

  November 09, 2017

Love the taste of the recipe. I have tried this recipe many times and have just sliced the apples and dipped them in the caramel because the caramel never stays on the apple. Anyone else have this problem or does anyone know what to do to make the caramel stay on the apple. Followed directions to the letter even tried reducing the temperature to 240 as suggested but still will not stick to the apples. Would love a solution if any of you know of one. Fantastic taste!!

— says Homemaker
ChallengingA breeze
Probably NotAbsolutely!
  October 31, 2015

We love this recipe but for some reason this year my caramel apples formed bubbles. I don't know what went wrong. I followed the recipe!

— says Mary
Test Kitchen Comment November 04, 2015

Hi Mary, sorry to hear you had some issues with the caramel apples. When dipping them in the hot caramel, it's important to dip slowly and completely. If you push the apples into the caramel too quickly, this can cause the air bubbles you are describing. Hope this helps!

— says mallory
  August 31, 2015

I will be making this recipe for a carnival. I have so many questions... Can I put this cooked caramel into a crock pot and on low or high. I have a thermometer so I want it at a constant 200 degrees... right? Or, should I put the cooked caramel into an oven/crock pot liner bag and put water into the bottom of the crock pot to keep it at temperature? I will have to try it I guess unless some one has already done this?

— says Linda
Test Kitchen Comment August 31, 2015

Hi Linda, we haven't tried this in the Test Kitchens yet. Caramel is a tricky thing to keep at exactly the right temperature, so we would caution against doing this. However, if you do try, we would love to hear how it turns out for you. Good luck!

— says mallory
  July 31, 2015

The Caramel tasted delicious. I made it exactly as the recipe stated. It did not take as long to cook as the caramel as the directions stated. That is probably because I used a pot with a not-so-thick bottom which caused my caramel to burn a little. No fault to the recipe. Will definitely be my go to recipe for caramel!

— says KeeKee
  April 02, 2014

This recipe is the best I've found! The caramel comes out perfect and tastes professional. Just as good as you would find in places like Rocky Mountain Chocolate Factory. So good! I made mine with a variety of toppings and they all came out beautifully. I would recommend keeping the apples in the fridge after they're done and covered in toppings, that way the caramel won't melt off from the heat. I refrigerated mine and they stayed nice and firm. Also, don't wrap them in plastic wrap until they have cooled COMPLETELY. Otherwise, you will have the same issue as Amanda.

— says Autumn
Tried this recipe? Instagram it!
And don't forget to tag us @landolakesktchn.