As caramel apples are one of my all-time favorite treats, I make mine with real dairy caramel and Belgian-imported chocolate which I special order from a gourmet foods supplier. But you can do a simpler version of caramel apples using Kraft caramels (readily available at your grocery store) and compound coating (the stuff that comes in little disks and is made with vegetable oil instead of cocoa butter--you find it at your local craft store).
I've included two sets of instructions: one simple and one a little more advanced. The first couple of years I made caramel apples, I made the beginner version. Now that I'm more experienced, I only ever make the more advanced version. Both sets of instructions are based on my own experience of trial-and-error and the notes I've made to myself over the years. The simple version is much more detailed, whereas the more advanced version assumes that you know what you're doing.
Simple Version
(Using Kraft caramels and compound coating)
Ingredients
Enough for 12 medium-size caramel apples.
12 medium-size apples (a firm, tart apple like Granny Smith works best)
2 (14-oz.) bags of Kraft caramels, unwrapped
4 tablespoons milk
20 ounces of compound coating (chocolate-like disks made with vegetable oil)
12 wooden sticks
Crushed or chopped candy, optional
Sprinkles or jimmies, optional
Chopped nuts, optional
M&M's or other small candies, optional
Instructions
1. Wash & dry the apples. Remove stems. Spear them in the top center of each apple with one wooden stick.
2. Prepare an 11 x 17-inch baking sheet (with sides) by cutting a piece of parchment paper to fit (do not let the paper crawl up the sides as it will mess up the coating on your apples if it does). Lightly butter the parchment paper.
3. Microwave milk and caramels for 2 minutes in a microwave-safe bowl with a large opening. Stir until combined.
4. Hold one apple at a time by its stick over the bowl of caramel. Use a large spoon to gently bathe the apple in caramel by scooping up the caramel and dumping it over the apple (from the top down). Life the apple up and gently spin it to allow excess caramel to drip back in to the bowl. Before setting the apple down, take a dinner knife and gently scrape the caramel off the very bottom part of the apple. (This is because the caramel will continue to drip down the sides of the apple as it sits, pooling at the bottom. If you've already removed what was at the bottom to begin with, as it drips it coats the bottom and pools less).
5. Set the caramel-coated apple upright on the buttered parchment paper. (If you wish to have toppings (other than chocolate) adhere directly to the caramel layer, you'll need to apply them when the caramel is partially set--still wet and sticky, but not dripping. If you'll be coating the caramel apples in chocolate and then toppings, just let the caramel set without interruption. You'll add the chocolate and toppings later).
6. As you work, stir the caramel after every 2 apples you dunk. If the caramel begins to cool or becomes harder to work with, zap it for a few seconds in the microwave, stir, and continue dunking.
7. When you've completed 12 apples (or however many it takes to fill up one baking sheet), be sure the apples are not touching each other and stick them in the fridge. Leave them in the fridge to set for about an hour.
8. If you'll be using nuts, candy, sprinkles, or the like to coat the chocolate layer on the apple, you'll want to prepare those toppings while the caramel sets. Put each topping in separate bowls with wide openings.
9. Also, cut additional sheets of parchment paper to fit your 11 x 17-inch baking sheet. Do not coat with butter as before.
10. Just before you're ready to cover your caramel-coated apples in chocolate, prepare your compound coating. Compound coating does not have to be tempered as real chocolate does, but it can easily burn and should be heated gently. Melt it in a microwave-safe bowl at 50% power in 1-minute increments, stirring after each round until all the little disks have been melted and incorporated. The coating hardens quickly, so you have to work fast once it is melted. However, because it doesn't need to be tempered, if it begins to harden in the bowl, you can zap it again in the microwave until it's workable again.
11. Remove your caramel apples from the fridge. Take them off the buttered piece of parchment paper and place the new butter-free piece of parchment paper in the bottom of your 11 x 17-inch pan.
12. Hold one apple at a time by its stick over the bowl of melted compound coating and cover the apple as desired with a base coat of compound coating. (You can add additional layers of different colors or types of compound coating after the base coat dries). When the apple is covered, let the excess drip off back into the bowl for a moment or two, and then gently place the apple on the parchment-paper lined baking sheet.
13. If you want to add candies, nuts or sprinkles to your caramel and chocolate-coated apple, now is the time to do it--quickly before the chocolate sets, but not too soon because if the chocolate is still too wet, the topping won't adhere. Hold the chocolate-covered apple over a bowl filled with the desired topping and gently (and quickly) spoon or pour the topping over the apple while rotating it on its stick. (Sometimes some chocolate will drip off into the topping and create clumps. Spoon the clumps out of the topping before topping your next apple). Place the covered apple on your parchment-lined baking sheet.
14. Let the coated apple--whether it's coated with just chocolate or chocolate and a topping--set up in the fridge.
15. Store the apples in the fridge after they're dipped, removing them about 15 to 30 minutes before you plan to eat one. If you let them sit out at room temperature too long, the caramel will melt (before the chocolate does even) and ooze out the bottom, making a sticky mess. (Note: Caramel apples made with premium gourmet caramel--as outlined in the more advanced instructions--do not do this and should not be stored in the fridge.)
Advanced Version
(Using premium gourmet caramel & high-quality chocolate)
Ingredients
Enough for 12 medium-size caramel apples.
12 medium-size apples (a firm, tart apple like Granny Smith works best)
2 to 2.5-lbs. premium gourmet caramel (homemade or purchased; do not use Kraft-brand)
20 ounces premium block chocolate (the real stuff made with cocoa butter; do not use chocolate chips)
Evaporated milk, optional
12 wooden sticks
Crushed or chopped candy, optional
Sprinkles or jimmies, optional
Chopped nuts, optional
M&M's or other small candies, optional
1. Wash & dry the apples. Remove stems. Spear the top center of each apple with one wooden stick.
2. Prepare an 11 x 17-inch baking sheet (with sides) by cutting a piece of parchment paper to fit (do not let the paper crawl up the sides as it will mess up the coating on your apples if it does). Lightly butter the parchment paper.
3. Melt your caramel slowly with low heat. If, after it is melted, it is still too thick, incorporate a little evaporated milk until it reaches the desired consistency.
4. Hold one apple at a time by its stick over the bowl of caramel and coat the apple. (As you work, stir the caramel after every 2 apples you dunk. If the caramel begins to cool or becomes harder to work with, zap it for a few seconds in the microwave, stir, and continue.)
5. Set the caramel-coated apple upright on the buttered parchment paper. (If you wish to have toppings (other than chocolate) adhere directly to the caramel layer, you'll need to apply them when the caramel is partially set--still wet and sticky, but not dripping. If you'll be coating the caramel apples in chocolate and then toppings, just let the caramel set without interruption. You'll add the chocolate and toppings later).
6. When you've completed 12 apples (or however many it takes to fill up one baking sheet), be sure the apples are not touching each other and stick them in the fridge. Leave them in the fridge to set. It should take less than 15 minutes, but you can leave the coated apples in the fridge longer, if needed.
7. If you'll be using nuts, candy, sprinkles or the like to coat the chocolate layer on the apple, you'll want to prepare those toppings while the caramel sets. Put each topping in separate bowls with wide openings.
8. Also, cut additional sheets of parchment paper to fit your 11 x 17-inch baking sheet. Do not coat with butter as before.
9. Just before you're ready to dip the caramel-coated apples in chocolate, prepare the chocolate by tempering it. Temper one batch at a time. It's easier to temper chocolate in amounts of 1 pound or more. I usually do 2 pounds at a time. Prepare only as much chocolate as you can comfortably work with at a time (if you're working alone, I would do no more than 2 pounds at a time). Keep in mind that tempering chocolate by hand can take anywhere from 20 to 45 minutes or more per batch and that, once tempered, if the temperature isn't maintained, it will either harden or it will lose its temper and you'll have to start over again. Premium chocolate that has not been properly tempered will develop unsightly gray streaks and a dull coat as it dries. Tempered chocolate dries to a beautiful matte sheen with a crisp snap to it.
10. Remove your caramel apples from the fridge. Take them off the buttered piece of parchment paper and place the new butter-free piece of parchment paper in the bottom of your 11 x 17-inch pan.
11. Hold one apple at a time by its stick over the bowl of chocolate and coat as desired. Gently place the apple on the parchment-lined baking sheet. (You can add additional layers or types of chocolate after the base coat dries).
12. If you want to add candies, nuts or sprinkles to your caramel and chocolate-coated apple, now is the time to do it--quickly before the chocolate sets (remember that tempered chocolate dries very quickly). Return the apple to the parchment paper.
13. Let the coated apple--whether it's coated with just chocolate or chocolate and a topping--set up in the fridge for no longer than 15 minutes.
14. Do not store your apples in the fridge. Premium caramel will not melt at normal room temperatures. Premium chocolate, even if tempered properly, can develop gray streaks or crack, when exposed to refrigerator temperatures for longer periods of time.
For a printable version of the instructions, go here.
I've included two sets of instructions: one simple and one a little more advanced. The first couple of years I made caramel apples, I made the beginner version. Now that I'm more experienced, I only ever make the more advanced version. Both sets of instructions are based on my own experience of trial-and-error and the notes I've made to myself over the years. The simple version is much more detailed, whereas the more advanced version assumes that you know what you're doing.
Simple Version
(Using Kraft caramels and compound coating)
Ingredients
Enough for 12 medium-size caramel apples.
12 medium-size apples (a firm, tart apple like Granny Smith works best)
2 (14-oz.) bags of Kraft caramels, unwrapped
4 tablespoons milk
20 ounces of compound coating (chocolate-like disks made with vegetable oil)
12 wooden sticks
Crushed or chopped candy, optional
Sprinkles or jimmies, optional
Chopped nuts, optional
M&M's or other small candies, optional
Instructions
1. Wash & dry the apples. Remove stems. Spear them in the top center of each apple with one wooden stick.
2. Prepare an 11 x 17-inch baking sheet (with sides) by cutting a piece of parchment paper to fit (do not let the paper crawl up the sides as it will mess up the coating on your apples if it does). Lightly butter the parchment paper.
3. Microwave milk and caramels for 2 minutes in a microwave-safe bowl with a large opening. Stir until combined.
4. Hold one apple at a time by its stick over the bowl of caramel. Use a large spoon to gently bathe the apple in caramel by scooping up the caramel and dumping it over the apple (from the top down). Life the apple up and gently spin it to allow excess caramel to drip back in to the bowl. Before setting the apple down, take a dinner knife and gently scrape the caramel off the very bottom part of the apple. (This is because the caramel will continue to drip down the sides of the apple as it sits, pooling at the bottom. If you've already removed what was at the bottom to begin with, as it drips it coats the bottom and pools less).
5. Set the caramel-coated apple upright on the buttered parchment paper. (If you wish to have toppings (other than chocolate) adhere directly to the caramel layer, you'll need to apply them when the caramel is partially set--still wet and sticky, but not dripping. If you'll be coating the caramel apples in chocolate and then toppings, just let the caramel set without interruption. You'll add the chocolate and toppings later).
6. As you work, stir the caramel after every 2 apples you dunk. If the caramel begins to cool or becomes harder to work with, zap it for a few seconds in the microwave, stir, and continue dunking.
7. When you've completed 12 apples (or however many it takes to fill up one baking sheet), be sure the apples are not touching each other and stick them in the fridge. Leave them in the fridge to set for about an hour.
8. If you'll be using nuts, candy, sprinkles, or the like to coat the chocolate layer on the apple, you'll want to prepare those toppings while the caramel sets. Put each topping in separate bowls with wide openings.
9. Also, cut additional sheets of parchment paper to fit your 11 x 17-inch baking sheet. Do not coat with butter as before.
10. Just before you're ready to cover your caramel-coated apples in chocolate, prepare your compound coating. Compound coating does not have to be tempered as real chocolate does, but it can easily burn and should be heated gently. Melt it in a microwave-safe bowl at 50% power in 1-minute increments, stirring after each round until all the little disks have been melted and incorporated. The coating hardens quickly, so you have to work fast once it is melted. However, because it doesn't need to be tempered, if it begins to harden in the bowl, you can zap it again in the microwave until it's workable again.
11. Remove your caramel apples from the fridge. Take them off the buttered piece of parchment paper and place the new butter-free piece of parchment paper in the bottom of your 11 x 17-inch pan.
12. Hold one apple at a time by its stick over the bowl of melted compound coating and cover the apple as desired with a base coat of compound coating. (You can add additional layers of different colors or types of compound coating after the base coat dries). When the apple is covered, let the excess drip off back into the bowl for a moment or two, and then gently place the apple on the parchment-paper lined baking sheet.
13. If you want to add candies, nuts or sprinkles to your caramel and chocolate-coated apple, now is the time to do it--quickly before the chocolate sets, but not too soon because if the chocolate is still too wet, the topping won't adhere. Hold the chocolate-covered apple over a bowl filled with the desired topping and gently (and quickly) spoon or pour the topping over the apple while rotating it on its stick. (Sometimes some chocolate will drip off into the topping and create clumps. Spoon the clumps out of the topping before topping your next apple). Place the covered apple on your parchment-lined baking sheet.
14. Let the coated apple--whether it's coated with just chocolate or chocolate and a topping--set up in the fridge.
15. Store the apples in the fridge after they're dipped, removing them about 15 to 30 minutes before you plan to eat one. If you let them sit out at room temperature too long, the caramel will melt (before the chocolate does even) and ooze out the bottom, making a sticky mess. (Note: Caramel apples made with premium gourmet caramel--as outlined in the more advanced instructions--do not do this and should not be stored in the fridge.)
Advanced Version
(Using premium gourmet caramel & high-quality chocolate)
Ingredients
Enough for 12 medium-size caramel apples.
12 medium-size apples (a firm, tart apple like Granny Smith works best)
2 to 2.5-lbs. premium gourmet caramel (homemade or purchased; do not use Kraft-brand)
20 ounces premium block chocolate (the real stuff made with cocoa butter; do not use chocolate chips)
Evaporated milk, optional
12 wooden sticks
Crushed or chopped candy, optional
Sprinkles or jimmies, optional
Chopped nuts, optional
M&M's or other small candies, optional
1. Wash & dry the apples. Remove stems. Spear the top center of each apple with one wooden stick.
2. Prepare an 11 x 17-inch baking sheet (with sides) by cutting a piece of parchment paper to fit (do not let the paper crawl up the sides as it will mess up the coating on your apples if it does). Lightly butter the parchment paper.
3. Melt your caramel slowly with low heat. If, after it is melted, it is still too thick, incorporate a little evaporated milk until it reaches the desired consistency.
4. Hold one apple at a time by its stick over the bowl of caramel and coat the apple. (As you work, stir the caramel after every 2 apples you dunk. If the caramel begins to cool or becomes harder to work with, zap it for a few seconds in the microwave, stir, and continue.)
5. Set the caramel-coated apple upright on the buttered parchment paper. (If you wish to have toppings (other than chocolate) adhere directly to the caramel layer, you'll need to apply them when the caramel is partially set--still wet and sticky, but not dripping. If you'll be coating the caramel apples in chocolate and then toppings, just let the caramel set without interruption. You'll add the chocolate and toppings later).
6. When you've completed 12 apples (or however many it takes to fill up one baking sheet), be sure the apples are not touching each other and stick them in the fridge. Leave them in the fridge to set. It should take less than 15 minutes, but you can leave the coated apples in the fridge longer, if needed.
7. If you'll be using nuts, candy, sprinkles or the like to coat the chocolate layer on the apple, you'll want to prepare those toppings while the caramel sets. Put each topping in separate bowls with wide openings.
8. Also, cut additional sheets of parchment paper to fit your 11 x 17-inch baking sheet. Do not coat with butter as before.
9. Just before you're ready to dip the caramel-coated apples in chocolate, prepare the chocolate by tempering it. Temper one batch at a time. It's easier to temper chocolate in amounts of 1 pound or more. I usually do 2 pounds at a time. Prepare only as much chocolate as you can comfortably work with at a time (if you're working alone, I would do no more than 2 pounds at a time). Keep in mind that tempering chocolate by hand can take anywhere from 20 to 45 minutes or more per batch and that, once tempered, if the temperature isn't maintained, it will either harden or it will lose its temper and you'll have to start over again. Premium chocolate that has not been properly tempered will develop unsightly gray streaks and a dull coat as it dries. Tempered chocolate dries to a beautiful matte sheen with a crisp snap to it.
10. Remove your caramel apples from the fridge. Take them off the buttered piece of parchment paper and place the new butter-free piece of parchment paper in the bottom of your 11 x 17-inch pan.
11. Hold one apple at a time by its stick over the bowl of chocolate and coat as desired. Gently place the apple on the parchment-lined baking sheet. (You can add additional layers or types of chocolate after the base coat dries).
12. If you want to add candies, nuts or sprinkles to your caramel and chocolate-coated apple, now is the time to do it--quickly before the chocolate sets (remember that tempered chocolate dries very quickly). Return the apple to the parchment paper.
13. Let the coated apple--whether it's coated with just chocolate or chocolate and a topping--set up in the fridge for no longer than 15 minutes.
14. Do not store your apples in the fridge. Premium caramel will not melt at normal room temperatures. Premium chocolate, even if tempered properly, can develop gray streaks or crack, when exposed to refrigerator temperatures for longer periods of time.
For a printable version of the instructions, go here.