October 25, 2010

How to Make Caramel Apples (without Corn Syrup!)

Last Updated on September 3, 2025 by Carrie Korem, FNTP

Caramel apples are one of the most iconic fall treats — crisp apples wrapped in ooey, gooey caramel and sometimes rolled in crunchy toppings. But most recipes you’ll find online are loaded with corn syrup and refined sugar. Today I’ll show you how to make caramel apples without corn syrup — a healthier, homemade version that tastes even better than the classic.

This recipe uses whole cane sugar and maple syrup instead of corn syrup, creating a rich, deep caramel that pairs perfectly with sweet, crisp apples. Whether you’re making these for Halloween, a fall festival, or just a cozy treat at home, this recipe is sure to be a family favorite.

Why Avoid Corn Syrup in Caramel Apples?

Most traditional caramel apple recipes use corn syrup because it prevents crystallization and keeps the caramel smooth. But corn syrup isn’t a nourishing ingredient—it’s a highly processed sweetener that can:

Spike blood sugar quickly, leading to energy crashes.
Promote inflammation in the body when consumed regularly.
Contribute to fatty liver and metabolic issues, since it’s often high in fructose.

By swapping corn syrup for maple syrup and whole cane sugar, you’re choosing natural sweeteners that not only taste amazing but also contain trace minerals.

Ingredients You’ll Need for Healthy Caramel Apples

Here’s what you’ll need to make these caramel apples without corn syrup:

2 cups heavy cream
2 cups organic whole cane sugar (or sucanat)
½ cup maple syrup
2 tablespoons unsalted butter
Pinch of sea salt
10 organic apples, washed and dried
Optional toppings: toasted coconut, chopped pecans, peanuts, or crushed cookies

Step-by-Step: How to Make Caramel Apples at Home

Prepare the Apples

Wash and thoroughly dry the apples.
Insert wooden sticks or skewers into the center of each apple.

Make the Corn Syrup-Free Caramel

In a large saucepan, whisk together the cream, whole cane sugar, maple syrup, butter, and salt.
Simmer over medium heat until the caramel thickens and reaches 245ºF on a candy thermometer.

Dip and Coat the Apples

Once caramel is ready, quickly dip each apple into the caramel, turning to coat evenly.
If desired, immediately roll the apples in toppings like nuts, coconut, or crushed cookies.

Let Them Set and Serve

Place dipped apples on a parchment-lined baking sheet.
Allow to cool for at least 15 minutes before serving.

Tips for Perfect Homemade Caramel Apples

Work quickly: The caramel will harden as it cools, so dip the apples right away.
Use parchment paper: It prevents sticking and makes the cleanup easier.
Best enjoyed fresh: These caramel apples taste amazing the same day they’re made.

Flavor Variations for Caramel Apples

Want to mix things up? Try these fun twists:

Toasted Coconut Caramel Apple – a must for coconut lovers.
Nut-Covered Caramel Apple – pecans, peanuts, or almonds for crunch.
Cookie Crumble Caramel Apple – crushed chocolate chip cookies for a fun kid-friendly option.
Sea salt – A sprinkle of flaky salt makes the sweet caramel pop.

Fall traditions don’t have to mean processed sugar bombs. These corn-syrup-free caramel apples prove that you can enjoy a nostalgic treat made with real, nourishing ingredients.