Old Fashioned Caramel Apples from About 1964
Transport your taste buds back to the charm of simpler times with these Old Fashioned Caramel Apples from about 1964—a timeless treat that blends nostalgia with irresistible decadence. Perfect for autumn gatherings or a fun homemade dessert, this recipe features crisp, fresh apples like Granny Smith or Honeycrisp, generously coated in a rich, buttery caramel made from granulated sugar, light corn syrup, and sweetened condensed milk. The caramel is cooked to perfection at the soft-ball stage for a glossy finish that fully envelops each apple. Take your creations to the next level with optional toppings such as chopped nuts, sprinkles, or shredded coconut for added texture and flavor. With its easy-to-follow instructions and classic taste, this vintage recipe guarantees a trip down memory lane for anyone seeking a nostalgic caramel apple experience.
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Recipe Information
Ingredients
- 6 pieces Apples (medium-sized, firm and crisp, such as Granny Smith or Honeycrisp)
- 6 pieces Wooden craft sticks
- 2 cups Granulated sugar
- 1 cup Light corn syrup
- 4 tablespoons Unsalted butter
- 1 14-ounce can Sweetened condensed milk
- 1 teaspoon Vanilla extract
- 0.5 teaspoons Salt
- 1 cup Optional toppings (chopped nuts, sprinkles, shredded coconut, etc.)
Instructions
Wash and dry the apples thoroughly, as any wax on the surface can prevent the caramel from sticking properly.
Insert a wooden craft stick into the stem end of each apple, pushing it firmly at least halfway through the apple for stability.
Line a baking sheet with parchment paper or a silicone mat and set it aside.
In a medium, heavy-bottomed saucepan, combine the granulated sugar, light corn syrup, unsalted butter, and sweetened condensed milk.
Place the saucepan over medium heat and cook, stirring constantly with a wooden spoon or heatproof spatula, until the mixture reaches 235–240°F on a candy thermometer (soft ball stage). This process takes about 15–20 minutes.
Once the caramel reaches the correct temperature, remove the saucepan from the heat and stir in the vanilla extract and salt. Mix well.
Carefully dip each apple into the hot caramel, tilting the pan as needed to coat the apple completely. Allow any excess caramel to drip off.
If desired, immediately roll the caramel-coated apple in your choice of toppings, such as chopped nuts or sprinkles, before the caramel sets.
Place the coated apples on the prepared baking sheet and let them cool and set for at least 30 minutes before serving.
Store any leftovers in an airtight container at room temperature for up to two days.
Nutrition Facts
Calories |
873 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 20.5 g | 26% | |
| Saturated Fat | 12.8 g | 64% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 46 mg | 15% | |
| Sodium | 273 mg | 12% | |
| Total Carbohydrate | 170.8 g | 62% | |
| Dietary Fiber | 5.8 g | 21% | |
| Total Sugars | 160.8 g | ||
| Protein | 8.1 g | 16% | |
| Vitamin D | 0.4 mcg | 2% | |
| Calcium | 206 mg | 16% | |
| Iron | 1.2 mg | 6% | |
| Potassium | 507 mg | 11% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
