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Bloody Caramel Apples

Avatar photoby Published: Oct 19, 2012 Updated: Aug 30, 2018

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Bloody Caramel Apples from FoodieCrush.com

This week I had the best of intentions to stick to my diet, but I knew in my heart it was going to be four days of eating and drinking that were out of my control. I mean coooommme on! Who can go to Wisconsin on a cheese and spirits tour and stick to the plan? Not me. So I created a new plan: more cheese please. I’ll be posting more about the trip later but if you haven’t experienced real Wisconsin cheese, you haven’t tasted cheese.

Now that I’m slowly emerging from my happy dance cheese trance, I’m craving sweets. Sweets that go with cheese.

Okay I might still be under it’s spell. I’ve never been much of a fan of caramel apples thanks to early memories of store-bought versions that nearly drove me to the dentist to have the hard, waxy caramel extracted from my molars and the tossing of the rest in the garbage.

How to Make the Best Caramel Apples

These aren’t hard coated candied apples, but rather ooey, gooey, shiny covered crunchy fruits that will have you eating the whole, darn thing.

My recipe is different in a big way thanks to the combination of sugar and sweetened condensed milk, creating a silky caramel coating that stays soft and supple. And deliciously ‘bloody’.

And that’s why you need to give my Bloody Caramel Apples a try.

If you make this recipe, please let me know! Bookmark this recipe and leave a comment below, or take a photo and tag me on Instagram with #foodiecrusheats.

4.84 from 6 votes

Bloody Caramel Apples

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Ingredients 

  • 1 stick ½ cup butter
  • 2 cups light brown sugar
  • 1 cup light corn syrup
  • 1 14-ounce can sweetened condensed milk
  • kosher salt
  • 1 teaspoon vanilla
  • 1 to 2 teaspoons red food coloring depending on your bloody-ness desires
  • 10-12 medium organic apples
  • 10-12 ice-pop sticks or other holders

Instructions

  • In a large saucepan, melt butter. Add brown sugar, corn syrup, sweetened condensed milk and salt and continue to stir over medium heat until mixture comes to a boil and a clip-on candy thermometer reads 235°F. Remove from heat and add vanilla and food coloring and stir. Allow to cool to 200°F.
  • Poke ice-pop sticks or twigs into tops of apples and dip into caramel mixture, rotating to coat. Place on a silicone baking liner or waxed paper until caramel sets.

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Heidi of FoodieCrush

Hi! I’m Heidi and I cook real good, real food I hope you’ll love to make, too.

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    4.84 from 6 votes (5 ratings without comment)

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  2. Patti

    These apples are beautiful. However I would appreciate a quick clarification…
    Is it 1 stick of butter which equals a 1/2 cup or is it 1 stick of butter, plus a 1/2 cup
    Thank you,
    Patti

    Reply

  7. Carrie

    Once again, a spectacular post. I would LOVE to go on a Wisconsin Cheese and Spirits tour!! And those apples are gorgeous!
    Oh, and tell your man happy Birthday :)

    Reply

  9. sara

    man I just got sucked into your site for awhile. so gorgeous, heidi.
    It was wonderful to meet you in person. I think you’re so talented and appreciate what a go-getter you are! Hope your husband enjoyed his birthday!!

    Reply

  13. Loretta | A Finn In The Kitchen

    I recently moved to WI and whenever we’re driving on the freeway, the various “cheese castles’ always give me a good laugh. We can’t help but stop though.

    Thanks for featuring that cake tutorial! I’m thinking I need a reason to use up the buttercream in my freezer.

    Reply

  18. Deborah

    I haven’t seen a soft caramel quite like this – perfect for Halloween! Can’t wait to hear more about your trip!! (And I’m totally jealous that you met an editor from RRMag. :) )

    Reply

  19. Barbara | Creative Culinary

    I just finished creating a recipe for the Wisconsin Milk Marketing Board and in the process discovered a cheese I’m in love with; Sartori’s Merlot Bellavitano. It’s a combination of parmesan and cheddar and the wheels are soaked in wine (drunken cheeses). The outer edge is a gorgeous burgundy and the inner taste is absolutely wonderful. My sister lives in WI and she is learning more about their cheese from me than from personal experience…she and her friends tend to go the cheddar with beer route too easily!

    Those apples are fabulous; just love the color Heidi!

    Reply

  21. MikeVFMK

    Love those apples! And all those wonderful links! Hope your trip was a good one (I’d go crazy happy being around cheese all week)

    Reply

  25. Averie @ Averie Cooks

    No way…you went back to my homeland for….cheese! Well, I grew up in MN and just yesterday wrote on my blog about what I wouldn’t give to go have a MN or WI cheese curd. Yes, I love them and proudly admit it. I am jealz of your trip! What a blast! A cheesy blast :)

    Those apples are so great, too! Wow!

    Reply

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