These are the easiest and funnest gifts for anytime of season! And they are delicious to eat too!

Recipe Summary

prep:
5 mins
cook:
45 mins
total:
50 mins
Servings:
5
Yield:
5 apples
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Ingredients

5
Original recipe yields 5 servings
The ingredient list now reflects the servings specified
Ingredient Checklist
wooden craft sticks

Directions

Instructions Checklist
  • Bring a large pot of water to a boil. Dip apples into boiling water briefly, using a slotted spoon, to remove any wax that may be present. Wipe dry, and set aside to cool. Insert sticks into the apples through the cores.

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  • Line a baking sheet with waxed paper and coat with cooking spray. Place the unwrapped caramels into a microwave-safe medium bowl along with 2 tablespoons of water. Cook on high for 2 minutes, then stir and continue cooking and stirring at 1 minute intervals until caramel is melted and smooth.

  • Hold apples by the stick, and dip into the caramel to coat. Set on waxed paper; refrigerate for about 15 minutes to set.

  • Heat the chocolate with 1 tablespoon of shortening in a microwave-safe bowl until melted and smooth. Dip apples into the chocolate to cover the layer of caramel. Return to the waxed paper to set.

  • Melt the candy melts in the microwave with the remaining shortening, stirring every 30 seconds until smooth. Use a fork or wooden stick to flick colored designs onto your apples for a finishing touch. Refrigerate until set, overnight is even better.

Nutrition Facts

831 calories; protein 8.1g; carbohydrates 131.6g; fat 34.8g; cholesterol 22.2mg; sodium 248.8mg. Full Nutrition
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Reviews (80)

Read More Reviews

Most helpful positive review

Rating: 5 stars
01/24/2008
I have actually been making caramel apples this way for some time. I sell them to people in my office around the holiday's! On poster commented that they would skip the boiling water part. I would recommend against this. The reason for boiling the apples is to remove the wax from the skin and help the caramel stick to the apple better. They only need to be dipped in the boiling water for a few seconds though, not left in. I just roll mine through the water and remove them. Although dipping them in chocolate might seem overwhelming to some people, be careful if you try to make them without coating them in something. Despite the fact that the caramel hardens, it WILL stick to cellophane if it is not coated in something. I don't sell plain ones because of this. I recommend trying this recipe different ways. I use mini M&M's or Reese's pieces, crushed oreos, nuts, sprinkles, etc. They go over very well with everyone who has had them thus far! The most popular are the ones I roll in nuts and then dip in chocolate though! Read More
(564)

Most helpful critical review

Rating: 3 stars
10/30/2011
Good recipe a ton of work. When I read other reviews saying the same thing I thought no way but yes it's a lot of work. I doubled the recipe and it made 12 beautiful apples. A word of advice let the caramel set on the apples in the fridge for an hour. I waited the 15 minuted that the recipe calls for and when I dipped the chocolate layer ALL of the chocolate ran off it was horrible. Once we let them sit in the fridge we were able to go back and re-dip them. Also cut the amount of shorting in half I really feel that's why I ran into trouble. Now that I know how these work I will be making them again but giving myself more time and patience;-) Read More
(16)
99 Ratings
  • 5 star values: 75
  • 4 star values: 20
  • 3 star values: 2
  • 2 star values: 1
  • 1 star values: 1
Rating: 5 stars
01/24/2008
I have actually been making caramel apples this way for some time. I sell them to people in my office around the holiday's! On poster commented that they would skip the boiling water part. I would recommend against this. The reason for boiling the apples is to remove the wax from the skin and help the caramel stick to the apple better. They only need to be dipped in the boiling water for a few seconds though, not left in. I just roll mine through the water and remove them. Although dipping them in chocolate might seem overwhelming to some people, be careful if you try to make them without coating them in something. Despite the fact that the caramel hardens, it WILL stick to cellophane if it is not coated in something. I don't sell plain ones because of this. I recommend trying this recipe different ways. I use mini M&M's or Reese's pieces, crushed oreos, nuts, sprinkles, etc. They go over very well with everyone who has had them thus far! The most popular are the ones I roll in nuts and then dip in chocolate though! Read More
(564)
Rating: 5 stars
12/05/2007
Time consuming but worth it! I didn't use the microwave for anythingin this recipe. Instead I did it the old fashioned way. Over a double boiler on the stove. I can control the temp of the candies that way. I also put the apples in the fridge for about 30 minutes in between each application of candy. This chilled the aplles so dipping wouldn't create a big blobby mess of caramel & chocolate. I bought white chocolate & melted it & added color into it instead of buying the colored stuff. I got lots & kudos for these apples! Read More
(145)
Rating: 5 stars
12/17/2008
Don't skip dipping the apples into boiling water, the caramel may not hold with wax on the apple. Try using milk chocolate chips and simply melt those. I personally love melting a few squares of Bakers white chocolate and adding a tablespoon or so of peanut butter to that and when melted drizzling it all over the apple. HIGHLY Recommended recipe, I made these several times within the last few days. I only get 2 large apples out of this recipe or 3 small ones, but I REALLY dip my apples into the chocolate for full and thick coverage. Read More
(119)
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Rating: 4 stars
10/12/2006
I love the idea of chocolate and caramel, but this was too heavy. The chocolate masked the apple and caramel flavors. Maybe just drizzle the chocolate on for a little flavor in every bite. They are easy to make and lovely to look at. We gave a bunch as gifts to happy recipients. Make sure to select a good, tart apple that can stand up to this much sugar. And I would skip the boiling water part next time as it softened the skins so much that they started peeling off. Maybe that was my fault for leaving them in the water for a good ten seconds. This is a great idea and delicious. Read More
(78)
Rating: 5 stars
10/15/2007
I used Werther's (sp?) candies in place of the caramel, topped with semi-sweet chocolate, then lightly salted peanuts (to offset the sweet). Good stuff! Read More
(48)
Rating: 5 stars
10/27/2008
These were gorgeous when they were finished. For some reason the amount of caramel did not cover the 5 apples very well and the amount of chocolate only covered 4 of them. Is there a trick to getting the perfect amount on the apples? and the boiling water bruised them. they were fine on the inside but it was an odd sight. next time ill just wash them well to get the wax off. I used white chocolate dyed orange for the drizzle on the outside and i liked that a lot. They looked great on my halloween table. Read More
(46)
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Rating: 5 stars
10/05/2008
I used milk instead of water with the caramels and it tasted great! I used Planter's sweet and salty trail mix to cover the apples much easier than mixing assorted nuts and chocolates together. I think I'll make these apples for party favors for my daughter's b-day party in a couple of weeks. Read More
(32)
Rating: 5 stars
10/13/2006
Skipped the boiling part as well as using candy bars and opted just for chocolate chips both white and milk chocolate. These were yummy! Read More
(27)
Rating: 4 stars
11/01/2006
I did this with chocolate chips. I think next time (and I will do this again) I will do about half the chocolate. They are good! We added nuts. Read More
(24)
Rating: 3 stars
10/30/2011
Good recipe a ton of work. When I read other reviews saying the same thing I thought no way but yes it's a lot of work. I doubled the recipe and it made 12 beautiful apples. A word of advice let the caramel set on the apples in the fridge for an hour. I waited the 15 minuted that the recipe calls for and when I dipped the chocolate layer ALL of the chocolate ran off it was horrible. Once we let them sit in the fridge we were able to go back and re-dip them. Also cut the amount of shorting in half I really feel that's why I ran into trouble. Now that I know how these work I will be making them again but giving myself more time and patience;-) Read More
(16)
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