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White Chocolate Caramel Apple Recipe
Ash Tyrrell

White Chocolate Caramel Apple Recipe

I started making these white chocolate caramel apples a few years back when I wanted something a little fancier than the usual Halloween candy apple, and I honestly haven't stopped since.
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Total Time 1 hour 5 minutes
Servings: 6
Ingredients Method Notes

Ingredients
  

  • 6 medium apples — Honeycrisp apples work beautifully here since their natural sweetness pairs so well with caramel
  • 6 wooden sticks or popsicle sticks — these give you a clean handle for dipping and eating
  • 1 bag 11 oz soft caramel candies — unwrap them ahead of time so the melting process goes faster
  • 2 tablespoons sweetened condensed milk — this smooths out the caramel and keeps it from hardening too fast
  • 1 bag 12 oz white chocolate candy melts — go for real candy melts rather than chips, they set with a much glossier finish
  • 1 teaspoon vegetable oil — a small splash helps thin out the white chocolate for easier dipping
  • ¼ cup cinnamon sugar optional — gives the apples that classic apple pie candy apple recipe flavor if you want to copy the Rocky Mountain style

Method
 

  1. Start by washing each apple thoroughly in warm water to remove the waxy coating that store-bought apples often have. Dry them completely with a clean towel, since any leftover moisture will stop the caramel from sticking properly. Once dry, push a wooden stick firmly into the top of each apple where the stem was.
  2. Add your unwrapped caramel candies to a saucepan over low heat, stirring constantly so nothing scorches on the bottom. Once the caramels begin to melt, stir in the sweetened condensed milk to loosen the texture. Keep stirring until the mixture is completely smooth and pourable.
  3. Holding each apple by its stick, dip it into the warm caramel and twist it slowly to coat the entire surface. Let any extra caramel drip back into the pan before setting the apple stick-side up on your prepared baking sheet. Place the tray in the fridge for about 15 minutes so the caramel firms up completely.
  4. Once the caramel has set, melt your white chocolate candy melts in the microwave in 30-second bursts, stirring between each one. Add the vegetable oil to help thin the chocolate out so it coats more smoothly. Dip each chilled apple into the white chocolate, turning it to cover the caramel completely.
  5. Set the finished apples back on the parchment-lined tray and immediately sprinkle on cinnamon sugar if you're using it, since the chocolate needs to still be wet for it to stick. Refrigerate the apples for another 20 to 30 minutes until the white chocolate is fully set. Once firm, they're ready to serve.

Notes

  • I always dry my apples completely before dipping, since even a little moisture makes the caramel slide right off.
  • I keep my caramel on low heat the entire time, because rushing it on high heat just makes it seize up or burn.
  • I like chilling my apples between the caramel and chocolate layers, it keeps the two coatings from blending into each other.
  • I always add a touch of oil to my white chocolate, which keeps it glossy instead of dull once it hardens.
  • I set my finished apples upright in small cups or mugs instead of laying them flat, so the coating doesn't pool unevenly on one side.