What a disaster, I followed the directions, then put the apples in the refrigerator to harden. I bought them to work to share, they have been sitting out for over an hour and while the outside edges of the caramel is melting – ALL OVER, the remaining caramel i8s too hard to cut. I’ll try the recipe where you make the caramel from scratch… Hopefully it will turn out better… I love the concept and won’t give up easily… 🙂

Love your determination, @verde! Don’t give up quite yet and definitely try it with homemade caramel. 🙂 Let me know if that works better!

I made these for a gathering and really wanted them to work, but the caramel never got soft enough to eat (easily). I used quality caramels and even added another tablespoon of corn syrup hoping that would do it. I ended up having to reheat the caramel after letting it cool 10 min before putting into the apples because it was too thick to pour or spoon out. I ended up w/ caramel filled apples which were almost impossible to cut into slices (even after returning to room temp) and equally difficult to eat.


3 whole Large Granny Smith Apples (or Any Apple Of Your Choice)
1 whole Large Lemon
2 cups Caramel Squares, Unwrapped
2 Tablespoons Corn Syrup
¼ cups Chopped Pecans (optional)
Chocolate Sauce (optional)


these are still sticky and slightly messy, just like a traditional caramel apple. And totally worth it!
Cut your apples in half and use a melon baller to scoop out the insides, leaving the walls intact at about 1/2 to 1/4 inch thickness.

Squeeze the juice from the lemon onto the apples and allow to set.
(This will keep them from turning brown right away.)
To make the caramel sauce, melt the caramel squares in a sauce pan over low heat, with the corn syrup.Allow to cool for about 10-15 minutes …

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