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So Simple It's Sinful Caramel Apple Topping (for cheesecake or ice cream)

Updated on November 1, 2012

Caramel Apple Topping

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A Fall Favorite

Caramel apples appear to have originated around the 1950s. Their creation is attributed to a man by the name of Dan Walker who worked as a Kraft's food representative. When you buy Kraft caramel squares today, his recipe is still printed on the back of the bag. This popular treat is a fall favorite because apples are a delicious autumn delight. These caramel apples have become a staple food item at carnivals and fairs. Almost everyone can remember back to childhood and taste the delicious blend of tart fall apples and sweet creamy caramel. If you haven't eaten one in a while, this recipe will serve up a little nostalgia and give you a way to enjoy the pairing of apples and caramel in a tooth friendlier way.

Caramel apple topping served up on baby cheesecakes (see my recipe).
Caramel apple topping served up on baby cheesecakes (see my recipe).

Cook Time

Prep time: 5 min
Cook time: 5 min
Ready in: 10 min
Yields: Several servings (depends upon the use)

Ingredients

  • 1 12 oz jar caramel ice cream topping
  • 1 20 oz can apple pie filling
  • 1/2 cup chopped pecans

Directions

  1. Pour the can of apples into a medium saucepan.
  2. Pour in the jar of caramel. Stir well.
  3. Heat over medium low until all bubbly. Add pecans if desired. Could also add a little spice by add 1/2 tsp of cinnamon.
  4. Serve over cheesecake or ice cream. Delicious!!!

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    • beccacooling profile image
      Author

      Becca 4 years ago from Southwest Georgia

      I agree Carol, caramel is a truly scrumptious flavor. It makes almost anything taste better. I hope you enjoy. I make 32 individual cheesecakes topped with this and they got gone fairly quickly. Hope to see you again soon.

    • carol7777 profile image

      carol stanley 4 years ago from Arizona

      Caramel is my favorite flavor bar none. My mouth was watering reading this. easy enough and with the apples..yummy. Voted UP +++