These are another one of my mom’s specialties: caramel and chocolate dipped apples. She makes one for everyone in our family every Halloween (kids and spouses too). One year my husband went to her house and learned how to make them, but this is the first time I’ve ever helped her.

Here are the directions, according to my mother:
Caramel: Refrigerate the apples overnight. You need really cold apples for the caramel to stick.  When you’re ready to start, melt your caramel in a double boiler on the stove. My mom uses creamy buttery caramel from Peter’s in a 5 lb brick, but she said that you could use those tiny wrapped caramels or homemade caramel as well. While you are waiting for the caramel to melt, wash your apples really well and dry them really well. Any water will harm the caramel. Stick a wooden stick into each apple up at the top. My mom buys these sticks. After your caramel has melted dip the apples into the caramel, turning the apples a bit to the side if needed to cover the apple on all sides. Leave a little bit of apple showing at the top. Place each caramel covered apple onto nonstick aluminum foil (it’s a special kind of aluminum foil). Let the caramel harden on the apples. My mom didn’t give me an exact amount of time that it takes for this, but I’d guess about 15 minutes. This is an important step because the chocolate won’t stay if the caramel isn’t firm. If your caramel pools at the bottom of the apple, you can remold the caramel up to apple after it is firm. Or you can use clean kitchen scissors to cut off the excess.

Toppings: Have your apple toppings ready before you melt your chocolate. My mom says she’s never had any candy that didn’t work. She likes to use M&M’s, Reese’s Peanut Butter Cups, Reese’s Pieces, Oreos, any kind of nut, and all sorts of candy bars. Put them into the blender and pulse a few times to get them into smaller pieces. Place your toppings into individual bowls. My mom makes a whole assortment of flavors when she does caramel apples.

Chocolate: You can melt your chocolate on a double boiler on the stove or in the microwave. My mom likes this chocolate, Callebaut milk chocolate snaps. She uses a 2 cup glass measuring cup to melt her chocolate in the microwave. She likes this size measuring cup because a whole apple will fit inside for dipping and it takes less chocolate. She melts the chocolate at half power and checks and and stirs the chocolate every 30 seconds. After you have dipped your apple in the chocolate, roll it into the topping of your choice while the chocolate is still melted. Place each apple onto the nonstick aluminum foil again.

Chocolate Drizzle: Once the chocolate and toppings are dried, you can melt white chocolate or more regular chocolate and drizzle it onto the sides for fun. Place melted chocolate into a disposable frosting bag or quart size Ziploc freezer bag and snip a small hole at the point to allow chocolate to flow out. Hold the apple up and drizzle to desired look.

Store: Keep your apples in the fridge if they aren’t going to be eaten that day. They are usually good for about 24-48 hours. We like to use a knife and cut pieces off of the side of the apple to eat it.

Here is a kit that contains all of the ingredients you’ll need, except for apples and candy.

Some of my family’s favorite combinations are: white chocolate with cashew nuts, cinnamon sugar, and more white chocolate; milk chocolate with Oreos and white chocolate; and milk chocolate with Reese’s Pieces or Reese’s Peanut Butter Cups and more milk chocolate.


Photos by Nicole Gerulat.

14 Comments

  1. They look delicious! And so pretty!

    Nina Designs    Thursday, October 7, 2010
  2. Yummy!they look so tasty!gotta try them!

    Almalu    Thursday, October 7, 2010
  3. I can’t wait to try these! Your mom is awesome and so are you. Thanks so much for sharing all of the wonderful recipes and ideas. C

    connie tucker    Thursday, October 7, 2010
  4. These look incredible! I’m going to get all the ingredients and let my teenage daughter and her friends make these one day when they say “we’re bored”! Thanks for sharing…..

    Karen ~ lillybelle Custom Designs    Thursday, October 7, 2010
  5. so happy! was just googling this yesterday. i appreciate you sharing this it is sooo helpful! i was telling kelly all the good ideas on your mad scientist party for classroom halloween parties! love you!

    jenn    Thursday, October 7, 2010
  6. I love the convenience of the kit…I have been wanting to make some fancy carmel apples. Thank you for posting/sharing.

    Beth    Thursday, October 7, 2010
  7. That looks great. My goal is to make some for halloween.

    Joy    Friday, October 8, 2010
  8. Thank you for these tips. I had been told to bring these to a group meeting this month and no one had a glue on how to best make caramel apples, isn’t that sad.

    Taylor    Friday, October 15, 2010
  9. I’m so glad you posted this recipe! I am a fool for Oreo Covered Caramel Apples, and yours look so wonderful. Do you recommend a particular brand of caramel?

    Paper and Food    Thursday, October 21, 2010
  10. Paper and Food–My mom uses Peter’s caramel: http://www.gygi.com/scripts/silverware.exe/moreinfo@D:%5CELEVCLIENTS%5CORSON%5CELEVATOR.FXP?ITEM=NES-75300 There’s a link to the caramel buried somewhere in this post. I hope you try them. Let me know how they turn out.

    Brittany    Thursday, October 21, 2010
  11. MOMtreprenuer Baker of the Day: Halloween caramel, chocolate apples
    http://barbarasbeat.blogspot.com/2011/09/momtreprenuer-baker-of-day-halloween.html

    Barbara Platt    Friday, September 16, 2011
  12. This is great! But the kit link doesn’t work.

    Jennie    Tuesday, September 27, 2011
  13. Hi Jennie–Here is an updated link. http://www.gygi.com/shop/index.php/gygi-caramel-apple-kit I’ve updated it in the post as well. xo

    Brittany    Tuesday, September 27, 2011
  14. Thanks for the awesome instructions. I made caramel apples (first time!) for a Halloween party and they were a HUGE hit. I’ve already gotten requests for bake sales and events. Thank you!

    Tairay    Saturday, October 29, 2011

11 Trackbacks/Pingbacks

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