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Chocolate Caramel Apples

While a footed cake stand covered with dark, gleaming apples looks positively enchanting, the only magic at work here is the addition of semi-sweet chocolate to the traditional caramel dipping sauce. Petite lady apples are a charmed alternative to full-size fruit; slender twig handles evoke a forest. You will need 5-inch-long nontoxic twigs or wooden dowels for dipping the apples.

  • Yield: Makes enough for 20 lady apples
Chocolate Caramel Apples

Source: Halloween 2009, 2009


  • 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 twig 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.

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