Apple Pie Caramel Apples

Apple Pie Caramel Apples

*15 Apples, Granny Smith or Red Delicious

*1   1/2 bags (12 ounce bags) fresh Guittard White Chocolate Chips or Ghiradelli White melting Wafers

*2   1/2 packages fresh Kraft Caramels (13.5 ounce bags), unwrapped or Peters Caramels

*1 tablespoon Milk or Water, per package or ounces of caramels to be used when melting

Apple Pie Sugar mixture:

*3/4 cup fresh Brown Sugar

*3/4 cup Granulated Sugar

*1/2-1 tablespoon Cinnamon

*Silpat or Parchment Paper

*15 Wood Apple Sticks, or sticks of your choice

Wash and dry apples. Tip: if you are using purchased apples with a wax on them use 1 tablespoon Lime Juice and 1 tablespoon Baking Soda in a large glass bowl of water. Place apples into bowl and let sit a minute or so and wash/scrub apples, this will help the caramel to stick better to the apples.  (My other favorite way to remove wax is by dipping the apple in boiling water for about 20-30 seconds, remove and dry with clean towel or paper towel.)

Melt 1 bag (13.5 ounces)of caramels, plus 1 tablespoon water at a time in the microwave (in a small round glass bowl that apples will be able to be dip in easily) removing stirring occasionally with wooden spoon until melted. (Dip as many apples as you can with one bag of caramels before melting another bag of caramels for dipping.)

Push apple sticks into bottoms of apples and dip into melted caramel 3/4 of the way up the apple or more if desired.

Let caramel set 20 minutes in the fridge, meanwhile melt white chocolate chips or wafers in another small glass bowl in the microwave, watching and stirring occasionally until chips are melted.

Dip the set covered caramel apple into melted white chocolate, dipping as high-up on the apple as desired.  Sprinkle on apple pie sugar coating while chocolate coating is still “wet”.

Apple “Pie” Sugar-Coating Mixture:

Combine and mix well the granulated sugar, brown sugar and cinnamon in a bowl or container. Place or set the caramel/wet white chocolate covered apples one at a time into mixture and scoop/sprinkle apples with apple “pie” sugar-coating.

Place covered apples on Pam (cooking spray) sprayed parachment paper or Silpat is best to use and allow to dry/set in the fridge for another 20 minutes and Enjoy!!!


Also White Chocolate Covered Caramel Apples



Jessica And Lindy

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