Published: · Modified: by Megan Porta · This post may contain affiliate links.
Jump to Recipe Print Recipe
A sprinkling of sea salt over your Chocolate Caramel Apples turns them into an extravagant dessert. Easy to make and fun to mix up toppings for. Enjoy a perfect fall treat!
Why This Recipe Works
It is Halloween week, can you believe it?! October is always such a busy month for us, so Halloween always sneaks up quickly. Elijah has his costume picked out and Sammy has decided that he wants to wear the same robot costume as last year (this boy does NOT like change).
Pumpkins have been carved, the corn maze has been visited and caramel apples have been made. This year we went all out on the caramel apples. We made SALTED CARAMEL APPLES WITH CHOCOLATE! The sweet and salty version of caramel apples that will bring you to your knees. I am resisting a trip to the kitchen as I type. HELP!
One of the great things about this recipe? No candy thermometer required!
Recipe Ingredients
Large apples – Stick with a firm, tart or sour type of apple to counterbalance the sweetness from the hot caramel sauce. Good options are: granny smith, haralson, gala, mcintosh and honeycrisp.
Caramel bits – No more unwrapping all kinds of plastic from your caramels and then eating them before you mix them into a perfect caramel wrap to your apples! Purchase the caramel bits package in the candy or baking aisle and they’re ready to melt.
Sea salt – Sea salt comes in different textures – coarse, fine and flakes. For this recipe, I recommend either coarse sea salt or sea salt flakes. This will give it a nice texture and not soak into the candy as much so you can see the addition to the apples.
How To Make Chocolate Caramel Apples
Step 1
Through the stems, puncture each apple with a popsicle stick. Line a baking sheet with wax or parchment paper and coat generously with cooking spray. Set aside.
Step 2
Pour an 11-oz. bag of caramel bits along with 2 tablespoons of water into a microwave-safe large bowl.
Heat the bowl in the microwave in 30-second intervals (stirring after each interval) until the caramel is completely melted and free of lumps.
Step 3
Dip the apples into the melted caramel, turning until thoroughly coated. Place the caramel apples onto the prepared baking sheet. Place in the refrigerator for 30 minutes.
Cut away the “caramel puddle” from the bottoms of the apples (enjoy the excess caramel before the kids see!).
Place a new sheet of wax paper onto a different baking sheet and coat generously with cooking spray.
Step 4
Pour a 10-oz. bag of dark chocolate chips into a microwave-safe bowl. Use GOOD quality chocolate for the best results.
Heat in the microwave in 30-second intervals (stirring after each interval) until the chocolate is completely melted and free of lumps.
Dip the caramel apples a third of the way up the apple into the melted chocolate, turning until coated.
Sprinkle sea salt generously over the surface of each apple. Place onto the prepared baking sheet and place back into the refrigerator for 30 minutes.
Serve at room temperature or chilled; sliced into sections or whole.
Recipe Notes
- Chopped peanuts are an excellent topping!
- When still wet, roll the apples through chopped candy or even candy corn for an extra touch of sweetness.
- Caramel apples will last in the fridge for up to 2 weeks.
- Tart Granny Smith apples are the perfect contrast to sweet caramel and chocolate. Honeycrisp or other firm varieties are delicious, too!
- Make sure the apples are completely dry before dipping them in order to avoid having bubbles in your caramel.
- Add 1 tablespoon corn syrup to the caramel bits for an extra glossy finished product.
How To Make Salted Caramel Sauce
A rich creamy homemade caramel sauce is great for caramel apples, ice cream or any baked desserts!
Combine 1 cup granulated sugar and 2 tablespoons water in a saucepan. Set heat to medium-high and stir mixture frequently. When the sugar has completely melted and the mixture is uniformly bubbly, with an amber color (this will take a couple minutes), add 1/2 cup heavy cream and 6 tablespoons butter.
Continue stirring for 2-4 minutes, or until butter has melted and the caramel is smooth and has turned a deep caramel color.
Remove from the heat and stir in the sea salt. Let the caramel cool completely and pour into glass jar containers. Cover and refrigerate until ready to use.
FAQ About Caramel Apples
Why do caramel apples get bubbles?
Caramel apples can get air bubbles on them because of air added to the mixture as you stir. Stir slowly and mix well without over mixing to avoid the bubbles.
Will caramel apples stick to parchment paper?
Caramel apples will not stick to parchment paper. Wax paper can be used but it might take the heat of the hot caramel and melt against the apples so if you only have wax paper on hand, then for sure spray those with cooking spray to help alleviating the heat from directly impacting the cooling down process.
Can caramel apples be left out?
Caramel apples do not serve best when being left out. Caramel apples should be served immediately after preparing them. Any apples not eaten immediately should be stored in the fridge, they will last for up to 1 week. Avoid cutting into them in order to keep them firm and as fresh as possible.
What can you wrap caramel apples in?
Parchment paper makes a great wrap for the caramel apples and then you can tie a piece of ribbon or yarn around it to hold them closed.
Are caramel apples fattening?
Apples are very good for you. Apples are high in dietary fiber and pectin found in the peels of the apples. But when you serve the apples with caramel, you add sugar to each serving and calories. Enjoy a caramel apple in moderation! But eating plain apples are a great way to fill you up and feel full longer.
Fall Apple Recipes
- Appledoodles – Appledoodles are a fun twist on the classic snickerdoodles! Great way to use up apples in the fall!
- Easy Homemade Crockpot Applesauce – Homemade Applesauce is fun to prepare because it’s so easy to make. Use an assortment of green and red apples and you’ll have a flavorful snack you can enjoy; better than the store stuff!
- Apple Coffee Cake – This is the best Apple Coffee Cake recipe you’ll find. Enjoy as an indulgent breakfast treat or an any-time snack or dessert!
- Apple Carrot Muffin recipe – Apples and carrots create the most delicious little muffin you could ever imagine. These babies are moist and yummy and will not last long in your kitchen.
- Instant Pot Apple Cider – You have just met your new favorite fall drink! Instant Pot Apple Cider will warm you up on those chilly fall days. It is super easy to make, requiring just a handful of ingredients and minimal effort and cleanup.
- Instant Pot Applesauce – Make your next batch of applesauce in your Instant Pot for an added touch of delicious flavor! This recipe requires only a handful of ingredients and takes just a few minutes to make.
Will you help add value to Pip and Ebby?
If you make this recipe and love it, stop back and give it a 5-star rating⭐️⭐️⭐️⭐️⭐️ and leave a comment. THANK YOU!
Chocolate Caramel Apples Recipe
A sprinkling of sea salt and a bit of chocolate turn Chocolate Caramel Apples into an extravagant dessert. Easy to make and fun to mix up toppings for.
No ratings yet
Print Pin Rate
Course: Dessert
Cuisine: American
Prep Time: 10 minutes minutes
Cook Time: 35 minutes minutes
Servings: 6
Calories: 464.89kcal
Author: Megan Porta
Ingredients
- 6 medium apples washed and dried completely
- 11 oz caramel bits (or caramel squares unwrapped)
- 2 tbsp water
- 10 oz dark chocolate chips
- 2 tbsp sea salt
Instructions
Through the stems, puncture each apple with a popsicle or cookie stick. Line a baking sheet with wax paper and coat generously with cooking spray. Set aside.
Pour the caramel bits and the water into a microwave-safe bowl. Heat in the microwave in 30-second intervals (stirring after each) until the caramel is melted and free of lumps. Dip the apples into the melted caramel, turning until coated. Place the caramel apples onto the prepared baking sheet. Place in the refrigerator for 30 minutes.
Cut away the “caramel puddle” from the bottom of each apple. Place wax paper onto another baking sheet and coat generously with cooking spray. Pour the chocolate chips into a microwave-safe bowl and heat in the microwave in 30-second intervals (stirring after each) until the chocolate is melted and free of lumps.
Dip the caramel apples into the melted chocolate, turning until coated. Sprinkle sea salt evenly over the surface of each apple. Place onto the prepared baking sheet and place back in the fridge for 30 minutes. Serve at room temperature or chilled, sliced into sections or whole.
Notes
- Chopped peanuts are an excellent topping!
- When still wet, roll the apples through chopped candy or even candy corn for an extra touch of sweetness.
- Caramel apples will last in the fridge for up to 2 weeks.
- Tart Granny Smith apples are the perfect contrast to sweet caramel and chocolate. Honeycrisp or other firm varieties are delicious, too!
- Make sure the apples are completely dry before dipping them in order to avoid having bubbles in your caramel.
- Add 1 tablespoon corn syrup to the caramel bits for an extra glossy finished product.
Nutrition
Calories: 464.89kcal | Carbohydrates: 83.67g | Protein: 3.41g | Fat: 15.09g | Saturated Fat: 8.8g | Cholesterol: 3.78mg | Sodium: 2305.49mg | Fiber: 7.68g | Sugar: 71.17g
Did you make this recipe?If you loved this recipe, please rate the recipe and leave a comment below!
