New This Month

Chocolate Caramel Apples


Evoke an enchanted forest by covering a footed cake stand in dark, gleaming apples with slender twig handles.

  • Yield: Makes enough for 20 lady apples


  • 20 lady apples or 10 medium apples
  • Nonstick cooking spray
  • 3 cups sugar
  • 1 cup light corn syrup
  • 1 cup heavy cream, room temperature
  • 3 ounces best-quality semisweet chocolate, finely chopped


  1. Insert a 5-inch-long nontoxic twig or wooden dowel into the top of each apple. Prepare an ice-water bath. Coat a rimmed baking sheet with nonstick cooking spray.

  2. Combine sugar and corn syrup in a heavy saucepan. Cook over medium-high heat, stirring occasionally with a wooden spoon, until dark golden (about 12 minutes after mixture comes to a boil). Slowly pour in heavy cream in a steady stream, stirring vigorously to combine. Remove from heat. Stir in chocolate until completely melted.

  3. Briefly plunge saucepan into the ice-water bath to stop the cooking. Dip one apple at a time into the caramel, and use a spoon to coat the top and sides. Transfer to prepared baking sheet until set.

Cook's Notes

You will need 5-inch-long nontoxic twigs or wooden dowels for dipping the apples.

Reviews Add a comment