Dessert Recipes

Sweet Shoppe Caramel Apples

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  • 6 large McIntosh apples
  • 6 Popsicle sticks
  • 2 cups granulated sugar
  • 2 cups Half-and-Half
  • 1 cup light corn syrup
  • 1/2 cup (1 stick) butter, cubed
  • 1 1/4 cups English toffee bits or almond brickle chips
  • 1 cup semisweet chocolate chips
  • 1 cup vanilla or white chips


  1. Line a baking sheet with wax paper and grease the paper; set aside.
  2. Wash and thoroughly dry apples. Insert a Popsicle stick into each; place on prepared pan. Chill.
  3. In a heavy 3 quart saucepan, combine sugar, Half-and-Half, corn syrup and butter; bring to a boil over medium-high heat. Cook and stir constantly until a candy thermometer reads 245 degrees F, about 1 hour.
  4. Remove from heat. Working quickly, dip each apple into hot caramel mixture to coat completely, then dip the bottom into toffee bits.
  5. Return to baking sheet; chill.
  6. In a small microsafe bowl, microwave chocolate chips at 50% power for 1 to 2 minutes or until melted; stir until smooth.
  7. Transfer to a small heavy duty resealable plastic bag; cut a small hole in a corner of bag. Drizzle over apples.
  8. Repeat with vanilla chips.
  9. Chill until set.
  10. Remove from the refrigerator 5 minutes before serving.

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