Ingredients
Scale
For the Apples:
- 4–5 medium apples (Granny Smith, Honeycrisp, or Fuji work best)
- 1 tbsp lemon juice
- 1 tbsp water
For the Caramel:
- 1 cup packed brown sugar
- 1/2 cup unsalted butter (1 stick)
- 1/4 cup light corn syrup
- 1/4 cup sweetened condensed milk
- 1/4 tsp salt
- 1/2 tsp vanilla extract
Topping Ideas:
- Chopped peanuts or pecans
- Mini chocolate chips
- Crushed pretzels
- Shredded coconut
- Toffee bits
- Sprinkles
- Sea salt flakes
Instructions
- Prep the Apples: Core and slice the apples into thin wedges. Toss with lemon juice and water to prevent browning.
- Arrange on Sheet Pan: Line a rimmed baking sheet with parchment. Lay out the apple slices in a single layer, close but not overlapping.
- Make the Caramel: In a saucepan over medium heat, combine brown sugar, butter, corn syrup, and condensed milk. Stir constantly until the mixture starts to bubble. Reduce heat to low and cook 5–7 minutes, stirring often, until thickened.
- Add Vanilla and Salt: Remove from heat. Stir in vanilla and salt.
- Drizzle Over Apples: Pour the caramel evenly over the apples using a spoon or measuring cup. Work fast—it thickens quickly.
- Add Toppings: Immediately sprinkle your toppings while the caramel is warm and sticky.
- Cool and Slice: Let the sheet cool for 30 minutes, then slice into squares or bars and serve with napkins—or forks, if you’re classy.
Notes
Don’t skip the lemon juice on the apples—it keeps them crisp and bright even under all that sugar. And be quick with toppings; once the caramel sets, nothing will stick.