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Chocolate Caramel Apples Recipe
Ash Tyrrell

Chocolate Caramel Apples Recipe

I make these chocolate caramel apples every single fall, and honestly, they've become the one treat my whole family expects the moment the weather turns cooler. I used to think gourmet caramel apples were something only candy shops could pull off, but once I tried making them myself, I realized it's way simpler than it looks.
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Prep Time 45 minutes
Cook Time 10 minutes
Servings: 5
Ingredients Method Notes

Ingredients
  

  • 5 ripe apples washed and dried — Honeycrisp and Granny Smith hold up best since they're firm and stay crisp under the coating
  • wooden skewers or popsicle sticks — inserted at the stem these give you a solid handle for dipping
  • 11 ounces caramel bits or unwrapped soft caramels — caramel bits melt faster and more evenly than individually wrapped candies
  • 12 ounces good quality melting chocolate — this is not the place to cut corners so use real melting chocolate over standard chips
  • optional toppings like chopped nuts sprinkles, or sea salt — added right after dipping while the coating is still soft so everything sticks

Method
 

  1. Wash and thoroughly dry each apple, since any leftover moisture will keep the caramel from sticking properly. Insert a wooden skewer into the stem end of each apple, pushing it about halfway through without puncturing the bottom. Set them aside on your prepared wax paper while you get the caramel ready.
  2. Melt the caramel according to the package instructions, either in the microwave in short bursts or over a double boiler on the stove. Dip each apple into the caramel one at a time, turning it slowly to coat evenly and letting any excess drip back off before setting it on the wax paper.
  3. Once all your apples are dipped, place the whole tray in the refrigerator for at least an hour. This step is what keeps the caramel from sliding when you move on to the chocolate layer, so don't rush past it even if you're eager to see the finished apples.
  4. Pull the apples out of the fridge and use kitchen shears to trim off any caramel "feet," which are the little puddles that form at the bottom while the caramel firms up. This step gives you a cleaner base and a better final look once the chocolate goes on.
  5. Melt your chocolate according to package instructions, then dip each caramel-coated apple until it's evenly covered, letting the extra drip away. If you're adding nuts, sprinkles, or sea salt, do it right away while the chocolate is still wet so the toppings actually stick.
  6. Place the finished apples back on the wax paper and let them sit until the chocolate hardens completely, either at room temperature or in the fridge if you're short on time. Once set, they're ready to serve or wrap up as a gift.

Notes

  • I always keep extra caramel and chocolate on hand, since larger apples eat up more coating than you'd expect.
  • I lean toward dark chocolate for the outer layer, since it balances out how sweet the caramel and apple already are.
  • I trim the caramel feet before dipping in chocolate every single time, because it makes the final apple look so much cleaner.
  • I use room temperature apples straight from the fridge for dipping, since cold apples help the caramel set faster.
  • I always have my toppings prepped and within reach before I start dipping, since the chocolate hardens fast once it hits the cold apple.