Its that time of year! Caramel apple season! I have been making these for many years and the caramel recipe listed is my go to recipe whenever I need caramel. It is melt in your mouth delicious!
The smell of boiling caramel is intoxicating! I couldn’t wait to eat these! They are wonderful for gifts. I usually wrap them individually in clear gift bags and tie them with festive ribbon. The topping options of the caramel apple are endless.
My personal favorite is cookies and cream (white chocolate with oreos) but I also love the following combinations: white chocolate with butterfinger, white chocolate with macadamia nut, chocolate with almond, chocolate with peanut, chocolate with marshmallow, white chocolate with sprinkles (most kids favorite) and chocolate with shortbread (aka the twix caramel apple).
There are too many choices! I even thought a rice krispie treat caramel apple would be amazing I just didn’t have time to make it. Make sure you have a chance to make these this Halloween season, because after all who’s Halloween favorite isn’t a tantalizing caramel apple!
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A staple autumn treat! These are my favorite caramel apples!
- 10 small Granny Smith apples
- 1 recipe caramel , adapted from here
- 1 (12 oz) bag milk chocolate or white chocolate chips
- Assorted toppings: ie oreos crushed , butterfingers crushed, macadamia nuts chopped, almonds chopped, sprinkles, marshmellows chopped
- 10 craft sticks
- Wash and dry the apples. Insert 1 craft stick into each caramel and place the apples on a greased jellyroll pan in the refridgerator. Cook caramel according to directions (note: I only heat my caramel to 239 degrees and immediately remove it from heat) then carefully pour caramel into a medium saucepan and let cool exactly 20 minutes. Carefully dip apples, swirling each side to coat. Remove excess caramel from bottom by scraping along the edge of the saucepan. Tilt apples upside down and swirl several seconds, allowing caramel more time to set before it all flows to the bottom. Now immediately return dipped apple to greased jellyroll pan and refridgerate. Working quickly, do this same step with each apple. Once caramel coated apples are cooled, begin melting chocolate. Do this either over a double boiler or in the microwave in 30 second intervals, stirring after each interval until melted and smooth. With a cake frosting tool or with a butter knife, coat apples with chocolate. Sprinkle desired topping over chocolate coated apple before the chocolate cools. Return to the refrigerator for chocolate to cool completely. When ready to eat let caramel apples sit at room temperature about 10 minutes.