Sweet and Salty Caramel Apples

Sweet and Salty Caramel Apples are a wonderful way to welcome in Autumn and Halloween.  This simple confection just got healthier (sort of), with a luscious caramel devoid of any corn syrup and made purely from maple syrup, honey and heavy cream.  Sounds insanely good, right??!!

Just pick up some crunchy apples, poke some sticks or twigs in them, dip them in the caramel and drizzle in chocolate.  Easy peasy!

Just combine maple syrup, honey and heavy cream in a pot and boil until it’s thickened into a caramel-like sauce.  This will take 10-12 minutes.  Add in the vanilla and a pinch of sea salt and then transfer the caramel to a deep medium bowl.

Now for the dipping…even though I like to present these apples with twigs coming out of the apples, the best way to dip them is with popsicle sticks as they hold the apple more securely.  You can always pull them out and stick the twigs in after you’ve dipped them.

Swirl the apples around the caramel and let the excess caramel drip off of them.  Place each apple on a parchment-lined baking sheet.  Let them sit for a few minutes to firm up.  Then, pipe melted chocolate onto the caramel, sprinkle some flaky sea salt and let the chocolate harden.  

If you like, you can refrigerate them and then serve.  They are easier to remove from the parchment if they are cold.

Bite into one or slice it, however you prefer.  Enjoy!

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Sweet and Salty Caramel Apples

Makes: 6 servings

Prep Time: 15 minutes

Cook Time: 15 minutes

Total Time: 45 minutes


  • 6 small apples
  • 1 cup pure maple syrup
  • 1/2 cup honey (additional maple, if vegan)
  • 3/4 cup heavy cream (canned coconut cream, if vegan)
  • 1/2 teaspoon vanilla extract or vanilla bean powder
  • melted chocolate, for drizzling (optional)
  • flaky sea salt (optional)


Insert wooden skewers or twigs into the apples. Line a baking sheet with parchment paper.

In a medium pot, combine the maple syrup, honey, and cream. Bring to a boil over high heat. Boil 10-12 minutes or until thickened to a caramel-like sauce. It should easily coat the back of a wooden spoon. Remove from the heat and stir in the vanilla and a pinch of sea salt.

Very carefully transfer the caramel to a heat-proof bowl.

Working quickly, swirl the apples in the caramel, then place on the prepared baking sheet. Repeat with remaining apples. If the caramel stiffens too much to dip, warm for 15-20 seconds in the microwave to loosen it back up.

Let the caramel set, about 10-15 minutes, then dip/drizzle each apple with melted chocolate. Let the chocolate harden (you can put them in the refrigerator), then enjoy! The apples will keep in the fridge for about 1 week.


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    • Patsy Hall

      Francine, I had to write to tell you I made the Pumpkin Cranberry Crisps. As a cook, but certainly not in your league, I like making everything from scratch for all my parties, including crackers, breads, etc. Those were the best crackers, my husband usually likes the old but true,
      but loved these Crisps. I’ll make plenty more for the month of October and through Thanksgiving. Patsy

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