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Caramelized Rosemary Mini Apples

Updated: Jan 5, 2021

Caramel apples aren't just for the fair!

If you're like us, you love caramel and apples all year long and waiting for the fall fair/bazaar markets is just too much to ask:-) We want caramel apples all year long and so we've crafted an amazing recipe for glazed apples that are perfect to pair along weeknight/weekend meals or as an addition to your favorite cold cut sandwich!

So how did we make these apples?

First things first...Ingredients & Equipment:

  1. 15-20 mini apples

  2. 1/2 of 1 small onion (about the size of a baseball)

  3. 1 sprig of rosemary

  4. 3 tbs Sweet Cream Caramel Sauce

  5. 1/4 cup water

  6. A heavy bottom sauce pan


  1. Wash, dry, and slice apples in half, quarters, or into discs

  2. Wash and dice onion into small pieces

  3. Wash, dry and chop rosemary sprig; set aside.

  4. On medium heat, place your diced onions and water into the heavy bottom sauce pan. Cook until water dissolves and onions are translucent.

  5. Once onions are translucent add sliced apples and caramel sauce.

  6. Evenly coat apples in the onion Sweet Cream Caramel mixture and cook until caramel sauce starts to bubble around apples (5-7 minutes).

  7. Once caramel is bubbling, add rosemary and cook another 2 minutes.

  8. Done! Serve warm as a dinner side or chill and use as a spread on your favorite deli sandwich.

  9. Store in an air tight container in the fridge for up to 2 weeks.

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