Chocolate-Dipped Caramel Apples

Staff Writer
Chocolate-Dipped Caramel Apples
Dede Wilson

Try making these delicious fall treats at home this year. They make perfect gifts and are a fun activity for kids.

Deliver Ingredients


  • Assorted Decorations: Apple Jacks cereal, Butterfinger candy bars, Raisinets, chocolate sprinkles, chopped nuts, mini-chocolate
  • 6 wooden chopsticks, caramel apple sticks, or real sticks (6 to 8 inches long)
  • 6 medium-sized Granny Smith apples, washed well and dried
  • 24 Ounces caramel, such as Peter’s Caramel
  • 24 Ounces semisweet chocolate, finely chopped, such as Ghirardelli or Callebaut


Have any decorations you want to use ready to go, which might mean crushing or chopping and assembled in shallow bowls. You will need approximately ½ cup of topping per apple.

Line a baking sheet with aluminum foil or parchment paper and lightly spray with nonstick spray. Insert sticks through stem end of apples, going about halfway into the fruit; set aside.

Melt caramel in top of double-boiler or in microwave until fluid, but not too hot.

Holding the stick, submerge the apple straight down into the caramel until caramel comes up as far as you would like it to go. You can cover the whole apple or leave a bit of skin showing, if you like. Remove the apple, letting any excess drip off back into the pot. Tilt the pan, if necessary, to gain access to caramel. Turn the apple upside down for about 1 minute (you are still holding the stick) to allow the caramel to begin to set. Place apple on prepared pan and repeat with remaining apples. If a large rim of caramel forms around the bottom of the apples, either press it against the apples or trim it off once it is firm.

Melt chocolate in top of double-boiler or in microwave and dip hardened caramel apples into chocolate to cover as much of the caramel as you would like. Let excess chocolate drip back into pan then place apple back onto prepared pan.

While chocolate is still wet, sprinkle with decorations of choice along the bottom and up the sides of the apple about 1/3 or up to halfway. Place again on prepared pan. Let chocolate completely harden before serving; you may refrigerate at this point to hasten this step.

To store, wrap in clear cellophane bags and tie with ribbon, if desired. Refrigerate for up to 4 days. Bring to room temperature before serving. These are easiest to eat if they are sliced before serving.

Chocolate Shopping Tip

There are so many varieties of chocolate on the shelves today it can be overwhelming to pick one – as a general rule of thumb, the fewer the ingredients, the better the chocolate.

Chocolate Cooking Tip

When melting chocolate, use a double boiler and stir occasionally to avoid scorching chocolate at the bottom of the bowl.

Chocolate Wine Pairing

Sweet chenin blanc, muscat, or amontillado sherry with nut-based desserts; sauternes or sweet German wines with pound cake, cheesecake, and other mildly sweet desserts; sweet chenin blanc or muscat or Alsatian vendange tardive (late harvest) wines with sweeter desserts; sweet chenin blanc or muscat or Alsatian vendange tardive (late harvest) wines, port, madeira, late-harvest zinfandel, or cabernet sauvignon or cabernet franc with chocolate desserts.

Around the Web