Food & Cooking Recipes Dessert & Treats Recipes Chocolate Caramel Apples 3.4 (29) Add your rating & review By Martha Stewart Test Kitchen Martha Stewart Test Kitchen The recipes developed by our test kitchen team have undergone a rigorous process of development and testing, ensuring that every element is optimal, from ingredient amounts to method and cooking time. This process includes triple-testing recipes to ensure they meet our high standards. The many stellar cooks and food editors who have been part of our team include Sarah Carey, Lucinda Scala Quinn, Jennifer Aaronson, Shira Bocar, Anna Kovel, Greg Lofts, Riley Wofford, Lauren Tyrell, and Lindsay Leopold. Editorial Guidelines Updated on March 9, 2020 Print Rate It Share Share Tweet Pin Email Yield: 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. Ingredients 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 Directions 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. 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. 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. Rate it Print