Easy Caramel Apples


  • 3 pounds apples
  • 100 g / ½ cup granulated sugar
  • 120 ml / ½ cup water
  • 80 ml / ⅓ cup apple cider vinegar
  • 1 cinnamon stick (optional)


  1. Wash the apples and quarter if apples are small and cut them into even smaller pieces if apples are large. No need to peel or remove the cores!
  2. Put the sugar in a large, comprehensive, thick-bottomed pot over medium-high temperature and let it caramelize until golden brown.
  3. Add the apple pieces, water, and vinegar to the pot; this will bubble up and spatter, so add it slowly and be careful. Cover with a lid and bring to a boil. Then reduce the heat to a simmer and stir from time to time. Let cook until the apples are (really) very tender for about 25-30 minutes.
  4. Press the apples with the cooking liquid through a sieve. Discard the skins and cores. Return the pulp to the pot, add the cinnamon stick and simmer until thick and brown for about 1 – 1 ½ hours. Stir frequently to prevent sticking and burning, especially towards the end of the cooking time.
  5. Remove the caramel apple butter from the heat, fill in sterilized jars and screw the lids on.


  • If caramelizing sugar is a scary thing for you, skip this step and add the sugar; it will be fine! First, however, try brown sugar if available.
  • Because it’s low in sugar, you can store the caramel apple butter for about four weeks. I am sure you can keep it for longer, but I could never save some for trying out.

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