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Candy-Coated Caramel Apples

Indulgent Candy-Coated Caramel Apples You’ll Love to Make

These Candy-Coated Caramel Apples are a delightful blend of nostalgia and fun, perfect for parties or family gatherings.
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Prep Time 30 minutes
Cook Time 10 minutes
Cooling Time 30 minutes
Total Time 1 hour 10 minutes
Servings: 5 apples
Course: easy cakes
Cuisine: American
Calories: 300
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Apples
  • 5 units apples Choose firm apples like Granny Smith for the best results.
For the Caramel Coating
  • 300 g caramel candies For a rich, gooey layer.
For the Chocolate Coating
  • 40 g chocolate melts Mix dark or milk chocolate for different flavor.
  • 60 g white chocolate For drizzling.
Optional Toppings
  • crushed cookies For added crunch.
  • nuts Chopped pecans or walnuts.
  • colorful candy pieces To add whimsy.

Equipment

  • Microwave-safe bowl
  • Parchment paper
  • craft stick
  • zip-top plastic bag
  • baking tray

Method
 

Step-by-Step Instructions
  1. Prepare your workspace by clearing your kitchen counter and lining a baking tray with parchment paper.
  2. Wash and dry each apple thoroughly to remove wax, then insert a craft stick into each apple.
  3. Unwrap the caramel candies and melt them in a microwave-safe bowl; stir until smooth.
  4. Dip each apple into the melted caramel, letting excess drip off before placing them on the tray.
  5. Melt the chocolate melts in a separate bowl and stir until smooth, then coat each caramel apple in chocolate.
  6. Melt the white chocolate and drizzle it over the chocolate-coated apples.
  7. While the drizzle is wet, sprinkle your choice of toppings on the apples.
  8. Allow the apples to set at room temperature until the chocolate is firm, about 30 minutes.

Nutrition

Serving: 1appleCalories: 300kcalCarbohydrates: 50gProtein: 2gFat: 15gSaturated Fat: 8gCholesterol: 5mgSodium: 150mgPotassium: 200mgFiber: 2gSugar: 40gVitamin A: 2IUVitamin C: 5mgCalcium: 2mgIron: 3mg

Notes

Store apples in a cool, dry place for up to 2 days or in the fridge for up to 5 days. Freezing is not recommended.

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