I have been making these bad boys for years now. I get asked all the time how I make my candy caramel apples. Well I am going to let you in on my process. I have a system down that works really well and gives professional looking candy caramel apples. I think mine are even better tasting than the store bought ones. I took pictures of every step so that you all could have a play by play of how I do it. Making these apples perfect is all about the prep work so follow along, step by step in the order I go and you can have DELICIOUS candy caramel apples too!
Step 1. Gather your ingredients.
5-6 Granny Smith Apples (Depending on the size)
1 Bag Kraft Caramels (The individually wrapped ones)
1 Bag Guittard Milk Chocolate Chips
4-5 Regular Sized Bags of Assorted Candies
Step 2. Wash and Dry your apples. Add your sticks to them.
Step 3. Prep your candy. Favorite Candies that we have tried are M&M’s, Peanut M&M’s, Reese’s Pieces and Peanuts. I have tried multiple other kinds but these ones seem to always be the fan favorites. Smash up whatever candy you have into pieces. I use a rolling pin.
Step 5. Cut out squares of parchment paper. One for each apple. It HAS to be parchment paper. Wax paper will not work. Set the apples on the parchment paper squares on a cookie sheet that will fit in your freezer.
Step 6. Unwrap your caramels. I put mine in a glass bowl. Melt the caramel. I melt mine in the microwave. I follow the directions on the back of the Kraft Caramel package, including the part about adding 2 Tbsp water. (My package said to decrease it to 1 Tbsp if you are using the microwave but I still did 2).
Step 7. Melt and Temper your chocolate. I temper mine in the microwave by melting 2/3 of the package until it reaches 115 degrees F. Then I add the remaining 1/3 chocolate chips back into the melted chocolate and stir until the mixture is smooth and has reached 89 degrees F.
Step 8. Prep work is now done. Time to dip. Oh, one more prep work thing before we continue. Clear a flat space in your freezer big enough to fit your cookie sheet. Now time to dip. Dip your apple in the caramel first, twirling it around to get an even coating. Once coated, carefully spin it in a circular motion over your bowl to remove excess caramel. Use your spoon to scrap off the caramel off the bottom and then stick it to your parchment square.
Step 9. Put your cookie sheet in the freezer and place your dipped caramel apple on it. Continue dipping until all apples are dipped and in the freezer. If you skip this step, you will end up with “feet” on your candy caramel apple.
Step 10. When the apples peel away cleanly from the parchment paper, they are ready to dip in the chocolate. Don’t leave them too long in the freezer. As soon as all of my apples are dipped in caramel, it is usually time to start dipping in chocolate.
Step 11. These next steps are the most time sensitive. You don’t want to walk away at any point. Dip your caramel apple in the chocolate the same way as you did the caramel, coating it evenly and then spinning off the excess. Back to the freezer it goes. If you skip this step, you will end up with “feet” on your candy caramel apple.
Step 12. As soon as you can pull the chocolate coated apple off the parchment with some minimal chocolate sticking to the paper, it is ready to roll in the candy. YOU CAN’T WAIT TOO LONG!! If it gets too hard, the candy won’t stick. You can try to leave it out so that the chocolate softens again but it won’t work as well.
Step 13. Get ready to roll your apple in the candy. The time it takes for me to dip 1-2 caramel apples in the chocolate is about the time it takes for the first chocolate apple to reach the right consistency for rolling it in the candy. So I dip some apples while the first chocolate coated apple firms up then I take a break from dipping and roll that apple in the candy.
Step 14. As soon as the apple has received its candy coating, back to the freezer it goes. Continue dipping and rolling until all the apples are coated in chocolate and candy. Once they are all done, transfer your cookie sheet with your candy caramel apples to the fridge to wait until they are ready to be served.
Wahoo! You did it! You can breathe now! Some more quick tips.
Take your apples out of the fridge about 30 minutes before you plan to serve them. This makes them easier to cut and helps the caramel and chocolate to stay adhered to the apple when you cut it. I make 4 cuts on the apple in a tic tac toe shape with a big sharp knife.
These apples do not keep! Don’t cut them until you are ready to eat them. I make my apples the day of the event that I will be serving them.
Enjoy the “fruits” of your labors!