Candy Apple Slices Caramel (Printer-friendly)

Crisp apple wedges coated in smooth caramel and rich dark chocolate, perfect for a quick sweet bite.

# What You'll Need:

→ Fruit

01 - 2 large crisp apples such as Granny Smith or Honeycrisp, cored and sliced into 6 wedges each
02 - 1 tablespoon lemon juice

→ Caramel

03 - 1/2 cup soft caramel candies, unwrapped
04 - 2 tablespoons heavy cream

→ Chocolate

05 - 3 ounces dark chocolate, 60-70% cocoa, chopped
06 - 1 teaspoon coconut oil or unsalted butter

→ Garnishes

07 - 2 tablespoons chopped toasted nuts such as pecans, peanuts, or almonds
08 - 2 tablespoons colorful sprinkles
09 - Flaky sea salt to taste

# Steps:

01 - Line a baking sheet with parchment paper. Toss apple slices with lemon juice to prevent browning and pat dry with paper towels.
02 - Insert a popsicle stick or sturdy skewer into each apple slice for easy handling during dipping.
03 - In a small saucepan over low heat, melt the caramel candies with heavy cream, stirring constantly until smooth. Remove from heat and let cool for 2 to 3 minutes.
04 - Dip each apple slice halfway into the caramel, allowing excess to drip off. Place on the prepared baking sheet.
05 - Place the tray in the refrigerator for 5 minutes to set the caramel coating.
06 - Melt dark chocolate and coconut oil or butter in a microwave-safe bowl in 20-second intervals, stirring until smooth.
07 - Drizzle melted chocolate over caramel-coated apple slices using a spoon or piping bag.
08 - Immediately sprinkle with nuts, sprinkles, or flaky salt if desired.
09 - Refrigerate for 5 to 10 minutes until chocolate is set. Serve chilled or at room temperature.

# Expert Advice:

01 -
  • They're way less messy than whole candy apples but hit all the same cravings in three satisfying bites.
  • Your kitchen smells like caramel and chocolate without spending hours over a stove.
  • Everyone thinks you fussed, but honestly, you could make these while answering emails.
02 -
  • If your caramel gets too thick, add cream one teaspoon at a time—it's easier to thin than to start over from scratch.
  • Don't skip the lemon juice on the apples; I learned this the hard way when my batch started looking oxidized before anyone even tasted them.
03 -
  • Keep your melted chocolate in a shallow bowl rather than a deep one—it gives you better control when drizzling and keeps you from accidentally dunking the whole apple.
  • If your garnishes won't stick to the chocolate, warm them slightly in your hands first so they have something tacky to grip onto.
Go Back