Appetizer Categories
Helpful Info
Other Recipe Links

Caramel Filled Apples

Caramel Filled Apples
Yield:   64-80 caramel filled apple slices
Cook Time:   30-40 minutes (for caramel)
Tips:   Caramel may also be made as a caramel dip to be served with apple slices (see recipe description for details). Any leftover caramel can be stored in the refrigerator, then reheated and reused later. Alternatively, leftover caramel can be formed into a 5/8-inch-thick sheet (using any size heat resistant buttered pan with sides) and cut into squares, producing caramel candy.
Suggestion:   May be served as a dessert or fruit appetizer for parties, holidays and other events.
At one time or another, we have likely all had the pleasure of trying a caramel apple. Caramel apples do seem to have some sort of magic about them. The flavor of caramel and apples seem to blend so perfectly, and the chewy texture and sweetness of caramel is the perfect contrast to a crisp and juicy (and somtimes tart) apple. As delicious as caramel apples are, biting into a caramel apple can sometimes be a bit challenging, because the chewy caramel, as wonderful and irresistble as it is, can get a little messy as we vigorously sink our teeth into the outer caramel coating to get a good bite of the apple. Also, once the outer caramel coating is gone (especially with large apples), we are left with the remaining inner portion of the apple with no more caramel. Not that we don't enjoy apples on their own, it's just that the whole point of eating a caramel apple is to enjoy the flavors of the caramel and apple together until the very last bite!

Caramel Filled Apples are the perfect to solution to these caramel apple challenges! This Caramel Filled Apples recipe provides that fabulous caramel flavor without the fuss of trying to bite through the caramel to get into the apple. This recipe is also very easy, and is the perfect fruit snack or fruit dessert for parties, kids' parties, holidays, and of course, anytime!

Making Caramel Filled Apples is simply a matter of whipping up some homemade caramel on your stovetop, then pouring it into hallowed-out apple halves.
The apples are placed into muffin pan cups (to help them stay level) and placed in the refrigerator to chill until the caramel becomes firm. The caramel filled apple halves are then sliced into 4 pieces, and are ready to wow your guests! Making your own homemade caramel is very easy. Once the caramel ingredients are combined in a saucepan, all you need to do is continue heating over medium heat, stirring occasionally, until the caramel forms.

If you'd like to add an easier twist to this recipe, caramel dip for apples is just as decliious and fun, and can be made using the same homemade caramel recipe used for filling the apples. The trick to making caramel dip (as opposed to filling apples with a firmer caramel that retains its shape once cooled) is to shorten the cooking time on the stove by about 5-10 minutes, or by cooking it just until the mixture has the color and taste of caramel. (The longer caramel cooks, the firmer it becomes.) A quick taste test will also let you know when the caramel dip is ready to serve, because it will have that distinctive caramel flavor. (Important: Be careful to make sure the caramel has cooled before tasting it, because it is very, very hot straight out of the saucepan!). To serve, simply core the apples, then slice them into halves, then slice each half into 4 sections and serve on a serving tray arranged around the caramel dip. (Important: Again, make sure to allow the caramel dip to cool a little before serving it, because the caramel can get extremely hot while heating on the stove). Any leftover caramel can be stored in the refrigerator and when ready to use again, be briefly reheated again on the stove until warm.

True, this is a recipe for Caramel Filled Apples, which are fun and attractive and will be a big hit at your party or event (and are of course loved by kids), but if you'd like to save a little time and make this as a recipe for apple caramel dip with apple slices served on the side, go for it!


  • 8-10 apples (any apples you enjoy will do)
  • juice of 1 lemon

  • Caramel
  • 1 cup granulated sugar
  • 1/2 cup brown sugar
  • 1/2 cup light corn syrup
  • 1 1/2 cups cream
  • 4 tablespoons butter
  • 1 teaspoon vanilla

Combine all ingredients except vanilla in a medium saucepan. Cook and stir over medium heat until mixture comes to a boil. Continue cooking 30-40 minutes (or 20-30 minutes if making as caramel dip), stirring occasionally, until mixture reaches firm ball stage* (248° F). (Note: During the last few minutes of cooking, watch caramel mixture closely to ensure it does not begin turning dark in color, as this will result in a tough caramel.) Remove from heat and stir in vanilla. While caramel is cooking, prepare apples (recipe follows).

*"Firm Ball Stage" is a term used to refer to a certain temperature range when cooking sugars and/or syrups. The common temperature range is between 245-250°. To test doneness without a candy thermometer, simply drop a small amount of hot caramel mixture into a bowl of very cold water. Place your fingers in the bowl and gather the syrup, forming it into a ball. Once a ball is formed, lift it from the water. If caramel has reached the "firm ball stage," it will feel firm and pliable, yet still slightly sticky, and will retain its shape when removed from the water, but will quickly lose its shape when it returns to room temperature.

Caramel Filled Apples

Wash apples, then slice in half. Using a melon baller or small spoon, scoop out apple seeds and apple flesh, leaving about 1/2 inch of apple flesh around all edges. Remove top and bottom stems. Place each apple half in the cup of a muffin tin, hollowed side up. Using a pastry brush, brush exposed top apple edges with the lemon juice (this will help prevent the apples from turning brown). Pour caramel into each apple half, filling all the way to the top. Place in refrigerator and allow to cool until caramel sets and becomes firm. (Tip: Lightly touching the caramel will help you determine when it is ready.)

When caramel has become firm, remove apples from refrigerator and place face-up on a cutting board. Using a sharp knife, cut each apple half in half, then cut each quarter in half again. If caramel slips out of apple sections, simply place them back in. Serve. Store any leftovers in the refrigerator.

Other recipes you might like: