I should've done this post before much earlier this year, but I feel like Caramel Apples are a Fall treat, not just a Halloween treat, so maybe it's not too late to share How to Make Gourmet Caramel and White Chocolate Apples.
You could still give them as teacher gifts this year or make them for a Fall Festival!
Oh and this "how to" post is not like most of my tutorials. I don't have step-by-step pictures of videos of this process... I'm just going to show you lots of pretty pictures and tell you how I make them without showing you. Is that okay? I sure hope so, because here goes...
So a few years ago my online friend Anna-Kathryn and I were chatting and she mentioned that she made Caramel Apples and sold them around Halloween for extra money. At the time, I was already making Candy Apples pretty regularly, but Caramel Apples were not on my radar.
Since that sounded like a fabulous idea - I jumped on it and started selling them. I think this is my 3rd or 4th Fall season of selling them and gosh... I just love making them and they make clients so, so happy!
For reference, here's what you'll want/need to make the apples:
Shopping List for Caramel Apples:
You absolutely do not need all of the things I'm about to list here... but these are the things I used!
- Apples... obviously. Ha! I prefer medium-ish Granny Smith Apples. You could use any size or variety you like, but I find the tartness of Granny Smith's to be a perfect contrast to the sweet caramel and chocolate. I also like them to be about palm-sized... not huge but not super small either.
- Caramel - Peter's this is the best kind! So creamy and delicious!! Yes it's more expensive, but it's worth it! First, you don't have to unwrap a million squares of caramel. Second, it melts evenly and beautifully and it stays thick enough to really coat the apples!
- Candy Apple Sticks
- White Candy Melts or Almond Bark
- Colored Candy Melts... I used orange & yellow!
- Piping Bags
- Silicone Measuring Cups
- Toppings... more candy melts drizzled, OREOs, Marshmallows, Nuts, Sprinkles, M&M's, Reese's Pieces, Cinnamon, Pretzels, Peanut Butter, Mini Chocolate Chips ... so.many.possibilities!
- Silicone Baking Mats
- Wilton Candy Apple Cups 0r "Large Treat Cups"
- Candy Apple Boxes
- Ribbons (see how I store my ribbons here)
I can't remember all the flavors I've offered for the past 2-3 years, but here are the ones I did this year!
Caramel Apple Flavor options...
First up... Caramel & White Chocolate with Drizzle (candy melts). These were easily the ones I sold the most of. I dipped them as described below then drizzled on melted candy melts (I had melted in a piping bag).
If I had to choose the easiest apple to make, it would be the Caramel & White Chocolate with Rainbow Sprinkles (nonpariels). Sprinkles cover a multitude of sins... haha!
Now these are the ones that speak to me. Caramel & White Chocolate with Reese's Pieces. I cannot describe how good this combination is.
And for the salty & sweet lover... Caramel & White Chocolate with Pretzels.
How to Make Gourmet Caramel & White Chocolate Apples
- Start by washing the apples, drying them, pulling off the stem, then refrigerating them for a few hours until they're good & cold. I also go ahead and add the sticks before I stick them in the frig so they're ready to go!
- Before you take them out of the frig, add a chunk of caramel and a tablespoon or two of water into a large Silicone Measuring Cup (or other container that is microwaveable and large enough to dip apples). I don't actually measure the caramel or water - I just add some, microwave, stir, microwave, stir, until it's a good smooth texture. If it's too thick, I add a little more water and repeat until I'm happy with it. I know that's pretty vague, but that's how I do it.
- As soon as they're dipped, allow as much excess caramel to drip off as possible - usually letting them "drip" for 20-30 seconds. Then place them on a cookie sheet lined with a silicone mat or parchment paper. Do not put them on wax paper... you will regret it!
- Get them back in the frig as quickly as possible to set. They will set up at room temperature but I like to go ahead and chill them again to prevent a big "foot" of pooled caramel at the bottom. Even if you get that (which I often do), it's super easy to trim off of the apple once it's set.
- Next, melt candy melts and/or chocolate in another container suitable for dipping. I sometimes add a tablespoon of vegetable shortening to loosen up the chocolate so it's really smooth and loose for dipping.
- Dip the apples into the chocolate, then immediately add toppings before the chocolate sets. If you add too many toppings and they're heavy, they will start to run off the sides. So I try to add some toppings without just piling them on super thick.
- From there, I set them straight into the big candy cups and back into the frig again for a few minutes.
- Then I take them out and all that's left is to box them up:
OH - and I also made them for Valentine's Day this past year and they again were a huge hit!
I had parents buying them for their kids, adults buying them for their sweethearts, and some used them for employee and/or teacher gifts!
Do you have any questions about making these? Leave me a comment!
Also be sure to check out the related posts below: