Chocolate Caramel Apples
Ever bought a chocolate caramel apple at the fall festival and wondered how to make them at home? You can, and it’s as easy as melting caramels and chocolate chips in the microwave, dipping cold apples and letting them set in the fridge. Roll them in sprinkles, nuts or crushed cookies and you’ve got a gourmet treat for a Halloween party or a sweet homemade gift.
A Quick Look At The Recipe
- Recipe Name: Chocolate Caramel Apples
- Serves: 4
- Main Ingredients: to medium apples, popsicle sticks, bag of dark or milk chocolate chips, bag Kraft caramels, sprinkles, Waxed paper and cooking spray
- Why You'll Love It: These sweet chocolate caramel apples are easy to make and you can use a variety of toppings, like M&Ms, sprinkles, and white chocolate.
I’ve made every mistake you can make with these so you don’t have to, and the two big secrets are really cold apples and a well-greased tray. Once you get the hang of it, try my homemade cinnamon candy apples too.
Why These Chocolate Caramel Apples Work
Cold apples make the warm caramel and chocolate set up quickly so the coating clings instead of sliding off, and chilling the caramel layer before the chocolate dip keeps the two from melting together. Melted Kraft caramels with a spoonful of water are thick enough to coat the apples, which homemade caramel sauce usually isn’t.
Ingredients for Chocolate Caramel Apples
Apples: Tart apples like Granny Smith, Fuji or Honeycrisp balance the sweet caramel and chocolate. Small to medium apples are easiest to eat on a stick.
Caramels: A bag of Kraft caramels melts into the perfect dipping consistency.
Chocolate chips: Chips are the best chocolate for caramel apples. I like dark chocolate here even though I’m usually a milk chocolate person, because it goes so well with the tart apple.
Toppings: Sprinkles, chopped nuts, mini marshmallows, crushed Oreos or cookie crumbs all work.
You’ll find the exact amounts in the recipe card below.
Helpful Tips Before You Start
- Chill the washed apples in the fridge overnight so they’re good and cold.
- Remove the waxy coating on store-bought apples by dipping them briefly in 1 cup boiling water mixed with ½ teaspoon white vinegar, then dry them well.
- Spray the waxed paper with cooking spray before the apples go on, or the caramel will stick to it.
- If the caramel runs off too thin, it’s too hot, so let it cool a minute. If it won’t stick, warm it a little more.
How to Make Chocolate Caramel Apples
1Prep the Apples
Line a tray with waxed paper and spray it with cooking spray. Push a stick into each cold, dry apple and set them on the tray.
2Melt the Caramels
Fill a 2-cup measuring cup ¾ full with unwrapped caramels, add 1 tablespoon water and microwave in 1-minute intervals, stirring after each, until smooth, about 2 minutes.
3Dip in Caramel
Dip each apple into the caramel and hold it over the cup to let the extra drip off.
4Chill
Set the apples back on the greased tray and refrigerate for at least 30 minutes, or an hour if you have time.
5Melt the Chocolate
Fill a 2-cup measuring cup ¾ full with chocolate chips and microwave in 30-second intervals, stirring after each, until melted.
6Dip in Chocolate
Dip each cold caramel apple into the chocolate and let the extra drip off.
7Add Toppings
Dip the bottoms in sprinkles, nuts or crumbs, then set them back on the tray.
8Chill Until Set
Refrigerate until the chocolate is completely hard.
Serving, Gifting and Storing
Once they’re set, wrap each apple in a cellophane bag tied with ribbon for teachers, neighbors or party favors. They’re a fun centerpiece for a Halloween party next to caramel apple pinwheels, a bowl of homemade caramel corn and mugs of slow cooker caramel apple cider. You’ll find more ideas in our list of easy Halloween treats and desserts.
Keep them in an airtight container in the fridge for up to 4 days. If you’d rather not bite into a whole apple, let them set and slice them into wedges.
Chocolate Caramel Apples FAQs
What is the best chocolate for caramel apples?
Chocolate chips melt smoothly and set up firm, which makes them the best choice. Dark chocolate balances the sweet caramel and tart apple, but milk or white chocolate work too.
What apples are best for caramel apples?
Tart, crisp apples like Granny Smith, Fuji or Honeycrisp hold up well and balance all that sweetness.
Can I skip the caramel?
Sure. Dip the cold apples straight into the melted chocolate for chocolate-covered apples. My kids actually prefer them that way.
How do I add a white chocolate drizzle?
Melt white chocolate chips in 30-second intervals, let them cool a minute, then spoon into a zip-top bag. Snip or poke a tiny hole in one corner and drizzle over the set apples.
Chocolate Caramel Apples
Equipment
- Wooden sticks
- waxed paper
- Cooking spray
- 2-cup glass measuring cup
Ingredients
- 5-7 small to medium apples washed, dried and refrigerated
- 12 ounce bag of dark or milk chocolate chips about a cup and a half
- 14 ounce bag Kraft caramels unwrapped
- 1 tbsp water
- 1 cup sprinkles, chopped nuts or crushed cookies for topping
Instructions
- 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.
- 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.1 cup sprinkles, chopped nuts or crushed cookies
Cannot wait to try these! Thank you!
Your story is inspiring!!! Thank you for sharing your recipe!
Thank you Vicky!!!