to Make Chocolate Covered Caramel Apples
apples are a special treat and a fabulous gift. They are not hard. All
you need is some good quality apples, caramels, and some great chocolate.
With just a little practice, you can make some gorgeous apples. The
ones in the pictures were dipped in caramel, then chocolate, and drizzled
with almond bark. But use your imagination. How about caramel apples
rolled in cinnamon candy bits or chopped pecans?
wrapped caramels or caramel recipe
• White chocolate (optional)
• Nuts, candies, or sprinkles (optional)
If you use store-bought
caramels, the little square kind that come individually wrapped, it’s
easy to make gorgeous caramel apples. Here’s how
- Use about 14-16
ounces (or 1 lb) of individually wrapped square caramels for 5 large
or 6 medium-sized apples. Add 2 tablespoons of water to the melting
- Choose the best
apples that you can find. They should be free from bruises and firm.
Tart apples contrast with the candy coating well. We prefer smaller
granny smith apples. It makes for a better serving size. Remove the
stem of the apples by twisting and pulling or by cutting with a sharp
scissors. Press craft sticks for handles into the stem end of the apples.
- Dry the apples
completely. If the apples are damp the caramel will not stick to the
- Place buttered
or oiled waxed paper on a cookie sheet or several large plates. Set
- Melt the caramels
over very low heat, stirring occasionally as they soften.
- While holding
the pan to its side to make the caramel deeper, twist the apples through
the caramel. By grasping the sticks, you can roll the apples on an angle
so that the caramel does not need to be deep enough to immerse the apples.
Let the excess caramel drip off of the apple. Scrape the caramel off
of the bottom of the apple. More caramel will drip down the apple as
it sits. Set them vertically on the waxed paper to cool.
- Melt enough
chocolate to twist the caramel covered apples through the chocolate.
Use the very best chocolate that you can buy. You can buy melting
wafers specifically made for candy coatings. (Avoid those melting
chocolates designed for thin, hard coatings.) When the chocolate is
melted, dip the caramel coated apples. Again, set on waxed paper to
cool or roll the coated apples through chopped nuts or crushed candies.
- Once cool, consider
melting white chocolate or almond bark and drizzling the white chocolate
over the apples in an attractive manner.
- Don’t cook
either the caramel or chocolate coating. Cooking will change the consistency;
it only needs to melt.
- If the coating
seems too thin, it’s too hot. Remove the pan from the heat and
let it cool.
- If the coating
is not adhering properly to the apple, it is too cool. Heat the topping
- The coatings
will set up faster in the refrigerator.
- Once cool, the
apples can be placed in individual plastic bags and a ribbon tied around
- They do not
have to be refrigerated unless you would prefer to do so. If refrigerated
the apple itself will be cold, but it may make the coatings harder than