Apples to Caramel Apples


“Almost all wild apples are handsome. They cannot be too gnarly and crabbed and rusty to look at. The gnarliest will have some redeeming traits even to the eye.”

— Henry Davis Thoreau, Wild Apples

Caramel Apples

8 sticks/twigs and 8 small red apples

375 ml golden syrup

300g butter

440g caster sugar

2tsp vanilla extract 

Insert a stick into each apple, set aside and melt the butter, sugar and 250 ml of syrup over a medium heat until combined. Bring to the boil and cook for 8-10 minutes (do not stir) until the temperature reaches 140 degrees centigrade on a sugar thermometer. Remove from the heat and stir in the vanilla and remaining syrup. Dip the apples into the caramel and leave on a tray covered with non-stick baking paper for 30 minutes or until set.

Recipe taken from

Note: the original recipe uses corn syrup but golden syrup is a good substitute. Also, try sprinkling the still-soft caramel with a little Maldon sea salt.

Curated and photographed by

Sarah Hardman

Sarah lives over at Mitenska, where she chronicles life's simple pleasures.

She's a keen photographer, writer and tea drinker. Her favourite things include collecting treasures from her daily rambles, baking cake, rainy days and cosying up with a good book.

She resides in the Pennines with her partner and little boy.