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An assortment of chocolate caramel apples.
Abigail

Chocolate Caramel Apple

A Fall and holiday treat! Crisp Granny Smith apples first dipped in homemade caramel and then enrobed in premium chocolate. Roll each apple in your favorite toppings like nuts, candies, or sprinkles, or drizzle chocolate or caramel overtop for an professional finish.
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Prep Time 5 minutes
Cook Time 25 minutes
Cooling Time 1 hour
Total Time 1 hour 30 minutes
Servings: 6 apples
Course: Snack
Ingredients Equipment Method

Ingredients
  

  • 230 ml heavy cream
  • 2 teaspoons vanilla extract
  • 6 Granny Smith apples, washed and dried
  • 700 grams granulated sugar
  • 400 ml water
  • 1 ½ teaspoons lemon juice
  • ¼ teaspoon salt
  • 10 ounces premium chocolate, chopped
  • various toppings optional

Equipment

  • 1 measuring cup
  • 6 candy sticks optional
  • 1 2L saucepan with clear lid
  • 1 wooden spatula or spoon
  • 1 food-grade thermometer
  • 1 microwave-safe bowl
  • 1 rubber spatula
  • 1 baking sheet
  • 1 sheet parchment paper

Method
 

Preparing the Apples
  1. If desired, remove the stem from each apple and instead insert a candy stick. Otherwise, cut the apple into slices and apply a little extra lemon juice to the flesh of the fruit to prevent browning (oxidation). Set aside.
Making the Caramel
  1. In a measuring cup, stir to combine the heavy cream and vanilla extract. Set aside.
  2. In a deep saucepan with a clear lid, combine the granulated sugar, water, and lemon juice. Turn the heat to medium, cover, and allow the pan to sit undisturbed until the mixture turns a light brown, 7-10 minutes. Monitor closely until the sugar mixture turns a dark amber color.
  3. Remove the pan from the heat and add a splash of the heavy cream mixture into the caramel, stirring vigorously until the bubbles subside. Repeat 3-4 times before adding the remaining amount of heavy cream all at once. Sprinkle in the salt and stir until the mixture becomes smooth and uniform in color.
  4. Return the pan to the stove, this time on low heat, and allow the mixture to simmer, stirring occasionally, until a food-grade thermometer registers between 235-245℉. Set the pan aside to allow the caramel to cool.
Caramel Apple Assembly
  1. Once the caramel has cooled to around 200℉, dip the entire apple by the stick until all but the very top is submerged. If not using a stick, hand-dip half of the slices in the caramel, scraping any excess off the side of the bowl. Set coated apples on a prepared baking sheet and chill in fridge until firm., about 20 minutes.
  2. In a microwave-safe bowl, gently melt the chocolate in 30-second intervals on 50% power, stirring in between, until fully melted. Dip the whole apple (or half-dip apple slices) in the chocolate, again scraping any excess off the side of the bowl, before arranging on the baking sheet. Allow the chocolate to set for 3-4 minutes before rolling in desired toppings. If garnishing with a chocolate drizzle, allow the chocolate coating to fully set before applying the drizzle. Serve immediately and store leftovers in the fridge.