A fun fall snack!

Clinton Kelly's Caramel Apple Pops

  • 2 apples (granny smith or something tart) cut into half moons slices - about 8 slices per apple

For the Caramel Dipping Sauce:

  • 1 cup butter (2 stick)
  • 2 1/4 cups brown sugar
  • 1 cup light corn syrup
  • 2 cups cream or half and half
  • chopped peanuts (for garnish)
  • sweetened shredded coconut (for garnish)
  • sprinkles (for garnish)
  • 3 dozen skewers
  • melted chocolate (for drizzling)
step-by-step directions
step-by-step directions
  • In a heavy bottom sauce pan melt butter over medium low heat.  Whisk the sugar and stir until combined.  Add corn syrup and cream. Stir to combine.
  • Let sit over medium heat for about 45 minutes or until it reaches 240 degrees F,  the soft ball stage. 
  • Skewer apples then dip into the caramel, sprinkle with your topping of choice, and then lay them onto waxed paper (or greased parchment). Drizzle with chocolate.
  • Place in the fridge for 15 minutes, or until the caramel is set.
Similar categories: Desserts Courses & Meals

Watch how its made

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Clinton Kelly's Caramel Apple Pops

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