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Looking to transition your favorite summer treats for changing leaves and cooler temperatures? Well, you’re in luck! We’re so excited to have Katherine Hysmith of The Young Austinian with us to today to share her recipe for incredible Caramel Apple S’mores. Here’s what she has to say:

“S’mores, like shoes and coffee flavors, are made to suit the season. A traditional marshmallow-and-chocolate s’more might be perfect for a night sitting around the campfire on the beach. However, for crisp sweater weather, a different kind of s’more is may be more appealing. Enter the Caramel Apple S’more- the perfect sweet to take you from summer to fall. Swapping the chocolate for caramel sauce and adding a slice or two of tart green apple will make this s’more the perfect pairing for any autumn adventures.  (Plus, if it gets a little too chilly outside, you can always make these indoors)!”





-Graham crackers

-Medium-sized tart apple (like granny smith), cored and thinly sliced into rounds

-Large marshmallows

-Caramel sauce (recipe below)


  1. Spread half of the graham crackers out on a baking sheet. Top with one or two slices of green apple.
  2. Toast the marshmallow: You can do this with either a brulee torch or in the oven with the broiler set to high. Set the baking sheet as close to the flame as possible, keeping the oven door open as you adjust the sheet every few seconds to evenly toast the marshmallow. You can also do this the old-fashioned way, over a campfire.
  3. Top each graham cracker and apple with a toasted marshmallow, drizzle with caramel sauce, top with another cracker and serve immediately.



-¼ cup brown sugar

-2 tablespoons half and half

-2 tablespoons butter

-Pinch of salt


1. In a small saucepan set over medium-high heat, combine the brown sugar, half and half, butter and salt. Bring to a boil then reduce the heat to medium-low, continuing to cook until the caramel is thick and bubbly, about 2 to 3 minutes. Store in an airtight container in the refrigerator until ready to use. Before assembling the s’mores, let the caramel sit for 5 to 10 minutes on the counter. Stir until smooth and thin with a tiny splash of half of half if need be.




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