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.