Tropical Caramel Apple

tropicalapple (1 of 1)

Today’s apple is such a fun combination of textures and flavors!! I love the chew of dried fruit, and the crunch from the macadamia nuts and banana chips pairs so well with the caramel. Feel free to omit or add ingredients as you see fit, this is just my favorite combo.


tropicalapple (1 of 1)

As with all of the apples this week, I have not listed measurements for the toppings, as I want you feel free to customize your apples as you please!!

tropicalapple (1 of 1)-3

Tropical Caramel Apple


  • Caramel:
  • ¼ cups Butter
  • 1 cup White Syrup
  • 14 ounces, fluid Eagle Brand Condensed Milk
  • 2 cups White Granulated Sugar
  • 1 teaspoon Vanilla Extract
  • Apples
  • sweetened flake coconut
  • chopped banana chips
  • chopped macadamia nuts
  • chopped dried mango
  • melted white chocolate


  • Assemble all ingredients: wash and dry apples, insert sticks, and butter a cookie sheet or like cookie sheet with silicone baking mat.
  • Heat all ingredients except vanilla in a heavy 2-quart saucepan over medium/low heat, stirring constantly.
  • When caramel reaches soft ball stage (235°F–240°F) remove from heat and add vanilla. Let cool a few minutes. I like to pour the caramel into a preheated slow cooker to keep warm.
  • Using the stick inserted in the apples, dunk apples in the hot caramel and twirl slowly away from the heat for a couple of minutes.
  • Dip apples in coconut, banana chips, mango and nuts. Drizzle with white chocolate.
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