Caramel Apple Suckers

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Caramel Apple Suckers



1 cup sugar, white granulated
⅓ cup water
⅛ teaspoon cream of tarter (to prevent crystallization, alternatively use a bit of lemon juice)
1 teaspoon citric acid (alternatively, sour mix for baking)
½ teaspoon apple oil/flavoring (I prefer LorAnn Apple Oil for this)
green gel coloring
caramel, see notes below



Pre-heat oven to 250 F.


In a medium heavy-bottomed saucepan, combine sugar, water and cream of tartar.


Stir well to dissolve as best possible.


Heat over medium to slightly medium high heat with a working candy thermometer attached.


Heat sugar to EXACTLY 300-310 F. If crystals form on pan sides during heating, use a pastry brush with water to brush down.


Remove immediately at temperature and transfer to 250 F oven. The reason for this is that powdered citric acid will burn at 300 F.


While waiting, line up pop molds with sticks. Have everything ready!


Leave the pan in oven for 5-10 minutes. Remove from oven and mix in oils and acid, stirring well to incorporate.


Be extremely careful, as this hot sugar will severely burn.


Carefully pour or spoon sugar into pop molds with sticks.


Allow to cool completely.


Carefully melt caramel (homemade or bought). If melting caramel that is already hardened, you may need to add a tiny bit of cream to reheat.


Dip pops in caramel and cool on silicone mat or well-greased wax paper/marble.


Note: If caramel is soft, keep cool until serving.