Caramel Apples - a2 Milk™

Caramel Apples

These wickedly tempting caramel apples offer a healthy Halloween treat. They’re great fun to make at home and can be a perfect trick or treat surprise for kids and ‘grown-ups’.

Dunk your apple into a pot (or cauldron!) of delicious homemade a2 Milk™ caramel and decorate with a selection of nuts, sprinkles, choc chips or sweets.

Serves: 10


  • 10 small apples (organic would be our preference)
  • 64g unsalted goats’ butter
  • 680g brown sugar
  • 236ml light corn syrup
  • 354ml Whole a2 Milk™
  • 1 tsp vanilla extract
  • ½ tsp kosher salt
  • Craft sticks, craft twigs, or chopsticks
  • Toppings of Choice: sprinkles (have fun with Halloween-themed), crushed cookies (ginger, maple, etc.), chopped nuts (walnuts, pecans), sea salt, crushed pretzels, Halloween candy, chocolate, or crushed toffee)


  • Begin by washing the apples in hot water, scrubbing a bit with a sponge. Dry completely.
  • Line a sheet pan with wax paper and goats’ butter, then insert a stick vertically through the center of each apple.
  • Place all the apples on the prepared sheet pan and refrigerate.
  • In a medium sized nonstick saucepan or enamelled cast iron pot, melt goats’ butter over medium-low heat. Add brown sugar, corn syrup, and salt and stir until the sugar is dissolved.
  • Once sugar seems melted, continue cooking over medium to medium-high heat, stirring occasionally, until mixture just comes to a boil. Remove from heat and stir in a2 Milk™.
  • Return the saucepan to the stove and continue cooking, stirring occasionally, 20-25 minutes or until the candy deepens in colour and the sugar thermometer reaches 112°c (soft ball temperature).
  • Remove from heat, stir in vanilla, and allow caramel to cool for 10 minutes.
  • While caramel sauce cools, prepare assorted toppings of choice. Pile each topping in separate small plates or bowls for dipping.
  • Slowly dunk apples into the caramel mixture, turning to coat all sides and allowing excess caramel to drip off. Wait a moment to let the caramel set then sprinkle, pat, and dip the apples into the assorted toppings.
  • Place each apple on the prepared sheet pan and allow to cool and set in the refrigerator for 20 minutes.
  • Apples may be stored in the refrigerator for up to 3 days in sealed food bags or an airtight container. Serve at room temperature.

Top Tips

  • Washing and scrubbing the apples is an important step to remove any dirt that may be on the outside of the apple.
  • The caramel sauce may be prepared without a thermometer, but the consistency may be too soft or too hard if not brought to temperature. Simply cook for 20-25 mins until thickened and not grainy.
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