Peanut Butter Caramel Dipped Lady Apples
Prep time: 
Cook time: 
Total time: 
Yield: 12 to 14 caramel apples
  • 12 to 14 Lady apples (or the smallest apples you can find)
  • 12 twigs or popsicle sticks.
  • 1 cup granulated white sugar, divided
  • ½ cup water
  • ½ cup light corn syrup
  • 2 tablespoons unsalted butter
  • ½ teaspoon salt
  • ½ cup hot heavy cream
  • 1 teaspoon pure vanilla extract
  • ¼ cup peanut butter
  1. Thoroughly wash and dry apples and twigs. Stick twigs into apples and set aside on a parchment lined baking sheet.
  2. Place ½ cup of the sugar and water in a medium saucepan. Set over medium-high heat and stir to combine. Bring the mixture to a boil and cook until light amber in color, about 5-7 minutes. Use a pastry brush dipped in water to wash down sides of pan to prevent crystallization as the mixture boils. While the sugar and water is coming to a boil, in another pot, bring heavy cream to a boil, then remove from heat and set aside.
  3. Remove sugar -water saucepan from the heat and gradually whisk in the remaining half cup of sugar, corn syrup, hot heavy cream, salt and butter (STAND will bubble and gurgle like crazy - you could burn yourself! Also, the mixture will seem like it's seizing, but keep stirring until smooth.). Return to the heat and insert a candy thermometer. Cook until the thermometer registers 240 Fahrenheit, about 5 to 6 minutes. Let cool for about 1 minute, then stir in the vanilla extract and peanut butter until smooth.
  4. Working quickly, dip the lady apples into the caramel, letting any excess drip back into the pan. If caramel is still too thin for dipping, wait another minute or two and try again, until the peanut butter caramel coats it thickly. Set the dipped apples on the prepared baking sheet (roll in toppings immediately after dipping, if using). If the caramel becomes too thick while dipping, gently rewarm it over low heat. Let the caramel apples cool for at least 1 hour before serving.
Recipe by parsley sage sweet at