Chocolate Caramel Apples

Chocolate Caramel Apples
20 lady apples

Upgrade an ooey-gooey caramel sauce with melted semisweet chocolate for a bite that's absolutely to die for. Evoke an enchanted forest by placing the dark, gleaming apples with slender twig handles atop a footed cake stand.


  • 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.

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