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My friend Diane was in town visiting for a few days this last week. Diane is an amazing women in many ways. A single mom of 7, full time student, and an entrepreneur.
She is also an amazing caramel apple maker. I was so excited when she volunteered to show me her technique. It was a fun way to create some Thanksgiving gifts for people too.
I have made caramel apples before and have always made my caramel from scratch. Delicious but a little labor intensive. Diane showed me a new way, one that is just as delicious and easier!
She introduced me to Peter’s Caramel.
Peter’s Caramel can be purchased on Amazon or at your local candy or cake decorating store. I bought a 5 lb. loaf as it will keep for a long time. You can get about 30 apples out of the 5 lb. brick.
The caramel is delicious and melts so smooth and easy. I just put it into a glass bowl and then into the microwave.
The other supplies you will need are some sticks for the apples. I found round ones with a nice sharp end for easy insertion to the apple but you can also use popsicle sticks.
Insert the stick in the apple, making sure it goes about half way in. You don’t want it falling out when you are trying to eat your apple. We used granny smith apples.
The next step is to dip them into the melted caramel. Just tip the bowl and twirl. If the caramel starts to set up just pop it back in the microwave for a bit. You want the caramel nice and smooth for easy dipping.
You decide how far up you want the caramel to come – half way, 3/4 or cover the entire apple. I went for about 3/4.
Shake the apple a bit to help the extra caramel drip off.
Then use a rubber spatula or wooden spoon, at an angle, to scrap the extra caramel off the bottom of the apple. This will help prevent the caramel from pooling along the bottom of the apple.
Place the apples on a piece of parchment paper to allow the caramel to set up.
All lined up, ready for the next step.
If you get air bubbles in your caramel just pop them with your finger and rub them out a bit. Don’t worry too much about it as you are going to cover it with chocolate!
There are endless possibilities for the next step in the process – you can use white chocolate, milk, dark. We decided since it was Thanksgiving that an Apple Pie Caramel Apple would be a good choice so we used white chocolate.
We used white chocolate melts. We used about 2 lbs. for the 12 apples and had some leftover.
We melted it in the microwave and then dipped the apples the same way we did the caramel. Our chocolate was a bit thick but that just meant more chocolate on the apple! Not a bad thing.
Use the spatula to scrap off the excess chocolate from the bottom of the apple.
You will want to have a flat dish full of the sugar/cinnamon mixture ready for you. If your chocolate is thinner you can let it set up for a minute or two before rolling in the mixture but our chocolate was setting up quick so we went right from the chocolate to the sugar mixture. The sugar mixture is equal parts white sugar and brown sugar. We used 1 1/2 C of each so there was plenty roll the apple around in and added 1 Tbsp. of cinnamon to it.
Press down on the apple as you roll it in the mixture to make sure it adheres well to the chocolate (some of the chocolate may drip off into the mixture, don’t worry, it will harden and then just remove it or eat it!)
Place the apple back on the parchment to set up.
For the finishing touch we put some of the melted white chocolate into a freezer zip lock bag and clipped off the corner to make a decorating bag.
Then we drizzled the apple with the remaining chocolate.
Be sure and hold the apple over a box or cookie sheet so the extra chocolate has somewhere to go.
After they are totally set up (put them in the refrigerator if you are in a hurry) they are ready to package up. We used some clear cellophane bags, a cute little tag and some ribbon. You can download the tags for free here.
All ready to share with some of the people we are thankful for.
Happy Thanksgiving! I can’t wait to make another batch for Christmas. Lots of ideas!!
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