Oh so sweet and delicious, these chocolate caramel apples make the perfect treat for you or a loved one.
Now, let me first admit that these chocolate caramel apples will be easy as can be for you to make if you follow this tutorial, because I have made every mistake I could possibly make with them in advance so that you don’t have to! Seriously though, these are as easy as melting some stuff in the microwave, dipping some apples, and letting them get cold. Sound good?
These gourmet caramel apples make for a fun addition to your next party or prepare a batch to give to friends or family. No one can say no to a crunchy apple drizzled in caramel or chocolate.
The best part about this recipe for chocolate caramel apples is you can let your imagination run wild. Be traditional and stick with caramel, or dip them in chocolate, candy, crushed Oreo cookies, cinnamon, mini marshmallows, or chopped nuts. The choice is yours!
- COLD Apples (your favorite. I’m using Granny Smith apples).
- Chocolate chips
You’re also going to need some waxed paper, cooking spray, and any type of candy or nut toppings you want to use.
Make sure your COLD apples are clean and dry, then put a popsicle stick in each one.
Unwrap enough caramel candy to fill up a 2-cup measuring cup 3/4 of the way. Add one tablespoon of water.
Microwave for one minute. Stir. Microwave for one more minute and then stir again until smooth.
Please note: I am hesitant to post recipes involving the microwave because they vary so widely in how they heat. If your microwave tends to be hot or higher-powered, check your caramels after 30-45 seconds and stir them. If, after two minutes, the caramels are not melted fully, cook them in 30-second intervals until they are.
Now, baptize the apple in the melted caramel!
Note: You can skip the caramel and just dip them in chocolate if you like. My kids prefer these without the caramel.
Place all of those on a waxed paper-lined tray and MAKE SURE you spray that baking sheet with cooking spray BEFORE you put your apples on it. Otherwise, they will absolutely not separate from it when you pull them off and you’ll end up with caramel apples bonded to waxed paper on the bottom.
At this point, you need to place these apples in the fridge for at least 30 minutes, until they are good and cold. An hour or more is even better.
Now we need to melt our chocolate.
You can use any type of chocolate chips you like for this. I prefer dark chocolate for these apples, even though I am normally a milk chocolate person. The dark chocolate complements the apple really well.
Fill a 2-cup measuring cup 3/4 of the way with chocolate chips. Microwave this at 30-second intervals, stirring after each, until completely melted.
Set up a station with some toppings and sprinkles you might want to add.
Make sure those apples are cold and then dip apples in chocolate!
Let it drip off a bit before dipping the bottoms in toppings and then returning to greased waxed paper.
Refrigerate apples until chocolate has hardened.
Once your chocolate caramel apples are hardened fully, you can wrap them in plastic for gift giving!
If you are going to keep them for more than a few hours, I recommend storing them in the fridge.
Store your caramel apples in the fridge in an airtight container for up to four days. Any longer and your apple will probably brown.
- If your caramel apple coating is too thin, it’s probably too hot. Remove the pan from the heat and let it cool before dipping your apple.
- On the other hand, if your coating isn’t sticking to your apple, it’s probably too cool, so heat it further.
- If you don’t want to dig into a large apple on a stick, wait until they’re set and cut your apple into slices. Alternatively, buy some smaller apples to make “lollipops”.
- Make sure you wash your apples properly to remove any waxy residue. The easiest way to do this is to mix 1 cup of boiling water with 1/2 teaspoon of white vinegar. Briefly dip each apple in the mixture and then dry them thoroughly.
- Another topping option is to add melted white chocolate streamers to the top of your apples. Place white chocolate chips in a measuring cup and microwave at 30-second intervals, stirring after each, until melted. Allow to cool for a minute or two, then spoon into a zipper seal plastic bag. Poke a toothpick in the end corner and go to town!
What are the best apples for caramel apples?
I recommend tart apples like Granny Smith, Fiji, or Honeycrisp apples. They balance out the sweet caramel and chocolate flavors.
What is the best caramel for caramel apples?
I recommend melting caramel candies for this caramel apple recipe, as the consistency of homemade caramel sauce is typically too thin.
What chocolate do I use for caramel apples?
Chocolate chips are the best chocolate for chocolate-covered caramel apples.
Here are more of my favorite apple dessert recipes:
- 5-7 small to medium apples washed, dried and refrigerated
- popsicle sticks
- 12 ounce bag of dark or milk chocolate chips about a cup and a half
- 14 ounce bag Kraft caramels unwrapped
- sprinkles chopped nuts or candies of your choice (optional)
- Waxed paper and cooking spray
- The night before, wash apples, remove any stickers, and place them in a bowl in the refrigerator to get cold.5-7 small to medium apples
- Line a tray with waxed paper, spray with cooking spray. Place a stick in each apple and place them on the tray.popsicle sticks, Waxed paper and cooking spray
- Unwrap caramels and fill a 2-cup measuring cup 3/4 full. Add 1 tablespoon of water and microwave at one-minute intervals, stirring after each, until fully melted - about two minutes.14 ounce bag Kraft caramels
- Dip each apple into the caramel and hold it over the bowl for a moment to allow excess to drip off. Return to greased wax paper-lined tray and refrigerate for at least thirty minutes.
- Fill a 2-cup measuring cup 3/4 full with chocolate chips. Microwave at 30-second intervals, stirring after each, until fully melted - about two minutes.12 ounce bag of dark or milk chocolate chips
- Pour toppings into several cereal bowls and place them on the table with melted chocolate. Get apples from the fridge and dip them, one at a time, into the chocolate - allowing excess to drip off - and then roll them in desired sprinkles. Return to tray and refrigerate until chocolate is hardened.sprinkles
Once these are hardened fully, you can wrap them in plastic for gift giving! If you are going to keep them for more than a few hours, I recommend storing them in the fridge.