Light and Easy Recipes and Meal Ideas

Caramel Apples

Calories: 226
Caramel Apples

Hello readers! If you want a very scrumptous treat, these caramel apples are delicious! Half the SmartPoints of a regular caramel apple, this recipe replaces heavy cream and butter with non-fat greek yogurt. 


Just a fair note before you make this. This caramel is simple to make but it requires focus and attention for the first 30 minutes. I highly recommend that you watch the video provided from start to finish.


A few things to keep in mind that can affect the final result of this recipe:


- Best to make these on a cool, dry day

- The size of your cooking pot (which will affect temperature)

- Doubling or reducing the recipe (will also affect cooking temperature)


I don’t use a candy thermometer. I go by visual cues instead which can be observed in the video provided. Because of this, the caramel comes out slightly softer or firmer at times. But I thoroughly enjoy it either way. The caramel will be a sweet, flexible, leathery sheet when finished and cooled.


Recipe makes 4 Caramel apples. 1 Caramel apple per serving.

Yield/Servings: 4 Serving Size: 1 apple Total Cook/Prep time: 50 minutes


  • 4 small Granny Smith apples
  • 1/2 cup sugar (plus 2 tbsp water)
  • 1/2 cup Fage non-fat greek yogurt (plus 2 tbsp water)
  • 1/4 tsp vanilla extract
  • pinch of salt
  • Other items needed to make this:
  • 2 ft. sheet of aluminum foil
  • cooking spray
  • wax paper
  • 4 wooden sticks
  • rolling pin
  • paper towel


For best results, watch the video provided above.

Wash and dry apples. Insert wooden sticks. Set aside.

Add the yogurt and water to a 1 quart pot on the stovetop. Stir to combine.

Turn heat on low and mix the yogurt frequently with a wire whisk for about 5 - 7 minutes or until the yogurt is hot to the touch.

As the yogurt is warming, add the sugar and water to a separate 2 quart pot on the stovetop. Stir to combine.

Turn heat on low. Allow the sugar to dissolve completely (about 5 mintues).

Slowly add the hot yogurt to the bubbling sugar (a spoonful at a time, stirring as you go).

Stir until the yogurt and sugar are smooth and at a gentle simmer.

Cover the pot for 1 - 2 minutes.

Remove cover and continue to cook for another 20 minutes, until the mixture turns a golden brown color (stirring frequently in between).

Turn off heat.

Cover the pot and allow the mixture to sit undisturbed for 5 minutes.

Add salt and vanilla extract. Stir to combine.

Spray foil with cooking spray.

Spoon the hot caramel mixture onto one half of the foil.

Fold the other half of the foil over the top of the hot caramel.

Press the caramel into a flat shape (use a thick paper towel to protect your hands from burning).

Use a rolling pin to roll the hot caramel into a 12" x 12" thin, flat circular shape.

Allow it to cool in the refrigerator for 2 minutes.

Peel the foil from the caramel and cut into 4 equal parts (I use a pizza cutter for this).

Wrap each apple with a piece of the caramel.

Use a wet knife, or clean wet hands to press the caramel into shape. I tear off thicker peices and parts of the caramel to patch and sculpt onto the bare parts of the apple. Have fun with this part. The water will help smooth and shine the apple.

Store in a tupperware container (lined with wax paper) in the refrigerator.


  5 (1 reviews)
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