When I was a little girl, one of my favorite Halloween treats was always caramel apples. I remember the first time I ever had a caramel apple – I was around five or six and my mom was making them for a Halloween party and from the first bite I had found a lifelong favorite. For the longest time I only thought of dipped apples as limited to two varieties: caramel or candy coating. I don’t know why, but it wasn’t until a few years ago that I started to explore dipped apple varieties and mix up toppings. You might remember my adorable Creepy Candy Apples from last year? That was the first time I had ever made dipped apples with anything other than just basic caramel. A few days ago I was in the mood for some festive cooking, so I grabbed a few Granny Smith apples and went looking through my pantry for some toppings. What I came up with was an amazing and super simple caramel and white chocolate dipped apple. Isn’t it beautiful? Check out the recipe below!
Caramel And White Chocolate Dipped Apples
These apples are pretty simple to make, but with all dipped apple recipes timing and ingredient consistency are everything. You want your caramel and white chocolate smooth and evenly melted – too warm and they will burn, too cook and they will clump. Careful watching and constant stirring are going to be your best friends here. So now that that’s out of the way, let’s make our apples! Here is what you need:
- Four Granny Smith apples.
- One bag of melting caramels.
- One bag of white chocolate chips.
- Four sticks.
- two small pots or microwave safe bowl.
Before you begin anything, go ahead and make sure to rinse the wax off of your apples so that your caramel sticks correctly. You can do this by boiling a pot of water and dropping each apple in with tongs one at a time for about five seconds TOPS. When you take each apple out of the water immediately rub all over with a paper towel and set to dry. Next insert your sticks into the top of each apple and push down about two inches. After that set them in the fridge to chill for around 20 minutes while you get the rest of your supplies ready.
To prepare your caramel dip, empty a bag of melting caramels and one tablespoon of water into a pot and heat on low, stirring occasionally until all lumps are out and you have a smooth sauce-like texture. This is very important – do NOT overheat your caramel. You don’t want to heat it so much that it simmers, so having it at just warm enough to melt is what you are shooting for. When it is ready go ahead and dip your apples. There are a few ways you can do this, but no matter how you get the apples covered one thing to make sure of is that you are getting an even coverage. I like to take my pot and tilt it to an angle, then “dip” the apple on its side and spin while it is just touching the caramel until I have nice coverage all the way around. Then I grab a spatula, hold the apple upright, rest it on top and twirl to “cut” off the excess that drops down. After that pop your apples in the fridge for another ten minutes or so. Yummy, right? But we’re not done yet!
While your caramel apples are cooling, melt your white chocolate. You can do this the same way you did the caramel or you can microwave it for about a minute on 70% power. Go through the process again and then put them back in the fridge so that your chocolate hardens. And now you have double dipped apples!
Now I think these are perfect as they are, but if you want you can go one step further and add some chocolate swirls with melted chocolate chips. Yum!