Red Wine Caramel Apples

Red wine is a type of wine made from dark-colored grape varieties. The actual color of the wine can range from intense violet, typical of young wines, through to brick red for mature wines and brown for older red wines.




  • 8 small McIntosh apples, stemmed, washed well and dried
  • 1 1/2 cups red wine
  • 2 cups sugar
  • 1/2 cup water
  • 6 tablespoons heavy cream
  • 8 wooden ice-pop sticks; a candy thermometer


Insert a wooden stick halfway into each apple at the stem end. Line a tray with wax paper and lightly grease paper.Boil wine in a small saucepan over medium heat until reduced to 1/2 cup, 8 to 10 minutes. Remove from heat.Bring sugar and water to a boil in a 2 1/2-to 3-quart heavy saucepan over medium heat, stirring until sugar has dissolved, then wash down any sugar crystals from the side of the pan with a pastry brush dipped in cold water. Boil, without stirring, swirling pan occasionally so caramel colors evenly, until dark amber. Add reduced wine (mixture will bubble up and steam) and swirl pan. Add cream and simmer, stirring, until incorporated, then continue to simmer until the thermometer registers 238°F. Remove from heat and cool to 200°F.Holding apples by the sticks, dip them in caramel and swirl to coat, letting excess drip off, then hold the apples up (stick end down) for about 15 seconds to allow more caramel to set on the apples. Put caramel apples, stick side up, on greased wax paper and let stand until caramel firms up, about 30 minutes.