Candy Apple Slices Caramel (Printable)

Crisp apples with caramel and dark chocolate deliver a rich, sweet, and crunchy treat perfect for any occasion.

# What You Need:

→ Fruit

01 - 2 large crisp apples (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 (pecans, peanuts, or almonds)
08 - 2 tablespoons colorful sprinkles
09 - Flaky sea salt, to taste

# How-To Steps:

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

# Expert Suggestions:

01 -
  • They come together in under 30 minutes, which means you can pull off looking like you spent all day in the kitchen without actually doing that.
  • The crack of caramel against your teeth followed by tart apple is honestly addictive, and one slice somehow never feels like enough.
02 -
  • If your caramel gets too thick and starts to harden, don't panic—just pop the saucepan back on low heat for a few seconds to loosen it up again.
  • Pat your apples completely dry after the lemon juice bath, because even tiny droplets of water will make the caramel bead up and refuse to stick properly.
03 -
  • If your caramel seems too thin after melting, add another candies or two and stir until you get the consistency you want—thick enough to coat but still drizzle-able.
  • The secret to chocolate that drizzles beautifully is that tiny bit of coconut oil or butter, which keeps everything smooth and fluid instead of thick and stubborn.
Go Back