• 12 small apples
  • 2 c. firmly packed light brown sugar
  • 1/2 c. milk
  • 1/2 c. shortening
  • 1/2 tsp salt
  • 1 tsp vanilla extract


Wash & dry apples, remove stems. Insert skewers in stem end of each apple. Set aside.
Combine next 4 ingredients in heavy saucepan; mix well. Bring to boil and boil 2 minutes, stirring constantly. Remove from heat and add vanilla. Beat with a wire whisk about 10 minutes or until mixture thickens and loses its gloss.
Dip apples in syrup, covering entire surface; allow excess to drip off. Place apples on lightly buttered waxed paper to cool. Store in cool place. 12 servings.

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Submitted 6/13/05.
Source: Southern Living 1979
Submitted By: Ruth A. Burbage
Caramel Apples