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Homeamde Caramel Apples

Homeamde Caramel Apples
  • Meal


  • Cusine



10 small Granny Smith Apples

1 recipe Homemade Caramel

12 oz . milk chocolate or white chocolate chips*

Assorted toppings for coating

10 craft sticks or twigs

1 cup butter

2 cups granulated sugar

1 1/2 cups corn syrup

2 cups heavy cream

1 tsp vanilla extract


Insert 1 craft stick vertically through the center of each apple, set apples aside. Butter two 13x9 pans, and make enough space in the refrigerator for them to sit evenly. Prepare Homemade Caramel as directed and allow to cool about 5 - 10 minutes (until it's not incredibly runny) then immediately dip apples in caramel (note: from my experience this caramel doesn't reheat well, so with that said you basically get one chance to dip so don't let the caramel cool too long and work quickly when dipping, you may even want to have a friend help to be able work quicker). If you want to make yours to look like the ones pictured (with the apple showing through the center on top) then tilt apple when dipping and don't fully immerse apple in the caramel, then carefully swirl the apple to coat all edges. Lift apple and let some of the excess caramel drip off and run the bottom of the apple along the inside edge of the pan. Tilt apple upside down and swirl just until the caramel is about to run off, then immediately turn upright and transfer to buttered baking dish in refrigerator. Repeat process with remaining apples, be sure to space them a bit apart on baking dish so they don't stick together. Allow caramel coated apples to set in refrigerator. Heat chocolate chips in a microwave safe bowl on 50% power, in 30 second intervals stirring after each interval until melted and smooth. Using an icing spatula or butter knife, coat edges with melted chocolate and immediately sprinkle with desired toppings. Return to refrigerator to allow chocolate to set. Serve at room temperature and store in the refrigerator in airtight containers or Ziploc bags. *Blocks of chocolate can also be used, just chop into small, uniform pieces to ensure even melting. Also, I highly recommend using quality chocolate (chips or blocks) such as Guittard, Ghirardelli or Godiva (any of the G's =). The lower quality chips don't melt as well and tend leave that dull residue when they set.