Best Caramel Dipped Apples Recipes

CARAMEL-DIPPED APPLES

Steps:

• Wash apples, then dry completely. (Note: In order for the caramel sauce to stick to the apples, the apples need to be well chilled before washing, drying and dipping in the caramel sauce.)
• Insert wooden pop stick into stem end of each apple. Microwave caramels and water in large glass microwaveable bowl on HIGH 2 to 2-1/2 min. or until caramels are completely melted and mixture is well blended when stirred.
• Cover large plate with parchment; spray with cooking spray. Dip apples, 1 at a time, into caramel sauce, turning to evenly coat each apple. Hold dipped apple over bowl to let excess caramel drip back into bowl.
• Refrigerate 1 hour or until caramel is firm. Remove apples from refrigerator 15 min. before serving. (Note: Caramel apples can be refrigerated up to 2 days before serving.)

MINI CHOCOLATE DIPPED CARAMEL APPLES WITH VANILLA SWIRLS

Steps:

• Line a baking sheet with a silicone mat or parchment paper. Remove the stem from each apple and press a wooden stick into the top. Put the caramels and milk in a microwave safe bowl. Microwave for 4 minutes, stirring once. Add more time in 30 second increments, if needed.
• Roll each apple quickly in the caramel sauce until well coated and shake to remove the excess. Arrange on the baking sheet to set. Cool for 30 minutes.
• Melt the chocolate candy melts in a double boiler. Dip the cooled apples into the chocolate and return to the baking sheet. Cool for 30 to 45 minutes.
• Fill a microwavable squeeze bottle halfway with colored vanilla flavored candy melts and microwave it in 30 second increments, squeezing the bottle to distribute the heat. Drizzle on the cooled apples and decorate with a bow when completed.

CARAMEL-DIPPED APPLES

Steps:

• Combine first 8 ingredients in heavy 2 1/2-quart saucepan (about 3 inches deep). Stir with wooden spatula or spoon over medium-low heat until sugar dissolves (no crystals are felt when caramel is rubbed between fingers), occasionally brushing down sides of pan with wet pastry brush, about 15 minutes.
• Attach clip-on candy thermometer to side of pan. Increase heat to medium-high; cook caramel at rolling boil until thermometer registers 236°F, stirring constantly but slowly with clean wooden spatula and occasionally brushing down sides of pan with wet pastry brush, about 12 minutes. Pour caramel into metal bowl (do not scrape pan). Submerge thermometer bulb in caramel; cool, without stirring, to 200°F, about 20 minutes.
• While caramel cools, line 2 baking sheets with foil; butter foil. Push 1 chopstick into stem end of each apple. Set up decorations and melted chocolates.
• Holding chopstick, dip 1 apple into 200°F caramel, submerging all but very top of apple. Lift apple out, allowing excess caramel to drip back into bowl. Turn apple caramel side up and hold for several seconds to help set caramel around apple. Place coated apple on prepared foil. Repeat with remaining apples and caramel, spacing apples apart (caramel will pool on foil). If caramel becomes too thick to dip into, add 1 to 2 tablespoons whipping cream and briefly whisk caramel in bowl over low heat to thin.
• Chill apples on sheets until caramel is partially set, about 15 minutes. Lift 1 apple from foil. Using hand, press pooled caramel around apple; return to foil. Repeat with remaining apples.
• Firmly press decorations into caramel; return each apple to foil. Or dip caramel-coated apples into melted chocolate, allowing excess to drip off, then roll in nuts or candy. Or drizzle melted chocolate over caramel-coated apples and sprinkle with decorations. Chill until decorations are set, about 1 hour. Cover; chill up to 1 week.

CARAMEL-DIPPED LOCAL APPLES

Steps:

• Line a baking sheet with a silicone baking mat or wax paper. Place the ice pop sticks into the stem ends of the apples and place on the prepared baking sheet.
• In a heavy medium pot over medium heat, melt the butter and then stir in the brown sugar until completely combined. Whisk in the sweetened condensed milk, corn syrup, honey, cinnamon and salt until smooth.
• Bring the mixture to a simmer and cook, stirring occasionally with a rubber spatula, until the temperature registers 238 degrees F on a candy thermometer. Remove from the heat and let the caramel cool for about 2 minutes.
• Holding an ice pop stick, carefully dip an apple in the caramel up to the stem, then roll in the desired toppings and place on the prepared baking sheet. Repeat with the remaining apples. Chill the apples until the caramel and toppings are set, at least 1 hour and up to overnight.

COOKIE & CARAMEL DIPPED APPLES

Steps:

• Wash apples, then dry completely. (Note: In order for the caramel sauce to stick to the apples, the apples need to be well chilled before washing, drying and dipping in the caramel sauce.)
• Insert wooden pop stick into stem end of each apple. Cook caramels and water in saucepan on medium-low heat until caramels are completely melted, stirring frequently.
• Dip apples, 1 at time, in caramel, then spoon enough of the remaining caramel over apple until coated. Roll in chopped cookies, pressing cookies gently into caramel to secure. Place on waxed paper-covered baking sheet; let stand 25 min. or until caramel is firm.
• Melt chocolate as directed on package; stir in food coloring. Cool 15 min. Drizzle over apples; let stand 10 min. or until firm. Serve immediately or refrigerate until ready to serve. Remove apples from refrigerator 15 min. before serving. (Note: Caramel apples can be refrigerated up to 2 days before serving.)