Caramel Applesauce Recipe
This caramel applesauce recipe is pure cozy comfort in a bowl — silky, buttery caramel flavor swirled into tender apples, without a drop of corn syrup. It comes together in under 30 minutes and makes the kind of applesauce you can’t resist eating straight from the pot with a spoon.
For a simple meal, try it next to my easy apple grilled cheese sandwich or alongside my gourmet chicken salad — sweet meets savory in the very best way.
Let’s talk about this recipe
This recipe is the very definition of cozy simplicity — a quick, homemade applesauce with a decadent caramel twist. It’s one of those dishes that fills your kitchen with that unmistakable fall-fair aroma, just like the caramel apple stand you can smell from halfway across the fairgrounds.
The first time I made it, I couldn’t stop stirring and breathing in that buttery sweetness as the caramel sauce melted into the tender, mashed apples. It’s incredibly easy to make, irresistibly good, and it makes a lovely companion to my authentic German potato pancakes.
What makes this recipe so good
- Fast and fuss-free, with just a few simple steps and less than 30 minutes from start to finish, you’ll have a tasty batch of caramel apple goodness on the table.
- Rich caramel depth that turns basic applesauce into something special and absolutely crave-worthy.
- Perfect for using up apples when you’ve got a big fall haul just begging to be turned into something delicious.
- Freezes beautifully so you can make a big batch and have some on hand whenever the craving hits you.
- Made from wholesome pantry staples — no corn syrup, fillers, or complicated ingredients here.
Ingredients you’ll need
A few simple ingredients come together here to create a flavor far more indulgent than you’d ever expect. Each one plays its part — from the tart apples that balance the sweetness to the rich brown sugar caramel sauce that delivers that unmistakable caramel taste.
- Granny Smith apples: Their tart flavor and firm texture make them ideal for cooking — they bring just the right balance to the caramel sweetness. I always reach for Granny Smiths when I want a sauce that’s rich and flavorful without being overly sweet, and they deliver every time.
- Brown sugar: Brown sugar gives this applesauce its irresistible caramel depth, with it’s signature molasses warmth. It blends perfectly with the butter and milk to create that candy-like flavor you’d expect from true caramel.
See recipe card below for full information on ingredients and quantities.
Make it your own
- Swap the apples for pears to make a velvety caramel-pear version of this sauce that’s sure to impress even the toughest critic.
- Use dark brown sugar if you like your caramel flavor a little stronger and more robust.
- Increase the caramel flavor by increasing the amount of the brown sugar, butter, and milk mixture — it adds an extra touch of indulgence to every bite.
- Experiment with different apple varieties — Honeycrisp for sweetness, Cortland for tang, or Fuji for a mild, buttery flavor.
How to make this caramel applesauce recipe
Homemade caramel applesauce comes together in just minutes. The trick is to keep both mixtures on low heat and then mix them together to allow their flavors to mingle naturally.
Step 1: Simmer brown sugar, butter, and milk on low heat in a small saucepan for 5–7 minutes.
Step 2: Remove from heat and stir in vanilla extract.
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Step 3: In a large covered saucepan, simmer apples, apple cider vinegar, water, and salt over low heat until soft.
Step 4: Remove from heat and mash to your preferred texture.
Step 5: Stir the brown sugar mixture into the mashed apples until fully blended.
Step 6: Serve warm for cozy comfort, or chill before serving for a refreshing twist.
You’ll find measurements, and more detailed step-by-step instructions, in the recipe card below, which you can also print for your convenience if you’d like.
Recipe FAQs
Absolutely. Tart apples like Granny Smith keep things balanced, while sweeter varieties like Honeycrisp or Gala will yield a sweeter sauce.
Yes! It reheats beautifully on the stove over low heat or can be served cold straight from the fridge.
Definitely. Let it cool completely, portion into freezer-safe containers, and store for up to 6 months.
You can, but without them, you’ll just have a simple applesauce — not caramel applesauce. The butter and milk are what transform it, creating that smooth, rich caramel flavor that makes this recipe special.
Because it’s made with brown sugar instead of corn syrup, the caramel mixture will naturally be a little grainy at first. Once it’s stirred into the warm mashed apples, the sugar melts fully and the texture becomes perfectly smooth.
Serving ideas
This caramel applesauce can be served warm or cold and fits right in on any table. It’s wonderful as a side for dinner. It makes a great topping for breakfast pancakes or it can be eaten as a light dessert all on its own.
It’s pairs perfectly with twice baked potatoes or garlic asiago potato wedges as sides for a cozy, well-rounded spread.
Diane Gail’s tips for success
- Use fresh, firm apples: Softer apples tend to break down too quickly, while firm varieties hold flavor and structure better during simmering.
- Keep the heat low: Both the brown-sugar caramel sauce and the apple mixture can scorch very easily if the heat is too high when simmering them.
- Mash to your liking: Smooth for classic applesauce or leave some small chunks if you prefer a little texture.
- Add spiced topping sparingly: A little sprinkle of cinnamon or apple pie spice is lovely on this dish, but too much can quickly overpower it’s rich caramel flavor.
- Cool before refrigerating: Letting it cool before refrigerating prevents condensation from forming in the storage container, which helps preserve that rich caramel flavor.
When you’re done in the kitchen, take a peek at my DIY and slow living sections for more ways to bring handmade comfort into everyday life.
Caramel Applesauce Recipe
Ingredients
- 1/2 cup packed brown sugar
- 1/4 cup butter
- 2 tablespoons milk
- 1 teaspoon vanilla extract
- 6 granny smith apples peeled, cored, and chunked
- 1 tablespoon apple cider vinegar
- 1/3 cup water
- pinch salt
- pinch ground cinnamon or apple pie spice optional
Instructions
- Simmer the caramel base: In a small saucepan, combine brown sugar, butter, and milk. Bring to a gentle simmer over low heat and cook for 5–7 minutes, stirring occasionally until the mixture thickens slightly.
- Add vanilla: Remove the saucepan from the heat and stir in the vanilla extract. Set aside while preparing the apples.
- Cook the apples: In a large covered saucepan, combine chopped apples, apple cider vinegar, water, and salt. Simmer over low heat until the apples are soft and easily mashed.
- Mash the apples: Remove from heat and mash with a potato masher for a rustic texture or blend for a smoother consistency.
- Combine mixtures: Stir the brown sugar mixture into the warm mashed apples until fully blended and silky.
- Serve: Enjoy warm right off the stove or chill in the refrigerator for a cool, caramel-sweetened treat with a pinch of cinnamon or apple pie spice on top if you like.
Notes
- Choose the right apples: Firm, tart apples like Granny Smith create a balanced flavor that’s never too sweet.
- Keep the heat low: Both the brown sugar and apple mixtures can scorch easily — gentle simmering is key for the best flavor.
- Mash to your liking: Use a potato masher for a chunkier texture or a blender for perfectly smooth applesauce.
- Add spiced topping sparingly: A little sprinkle of cinnamon or apple pie spice is lovely on this dish, but too much can quickly overpower it’s rich caramel flavor.
- Cool before refrigerating: Allowing the applesauce to cool first keeps condensation from forming and preserves its caramel richness.
This caramel applesauce is such a simple treat, but it feels special every single time I make it. I think it’s that nostalgic caramel apple aroma that wafts from the pot as you stir it. And that nostalgia shows up in the flavor too!
~ Diane Gail