• Prep Time:
  • Cooking Time:
  • Serves: 1 Servings

Double-Dipped Chocolate-Caramel Apple

  • Recipe Submitted by on

Category: Candy

 Ingredients List

  • 1 lg Red Delicious or Granny
  • -Smith apple, washed and
  • -dried
  • 1 Wooden chopstick or thin
  • -wooden dowel about 8 inches
  • -long
  • 25 Caramels (from a 14-ounce
  • -package)
  • 4 oz Good-quality bittersweet or
  • -semisweet chocolate, broken
  • -in small pieces
  • 3 tb Heavy (whipping) cream
  • 3/4 c Toasted chopped pecans;
  • -walnuts or almonds


Would you pay $18 for this impressive gift? That's about what they cost in
gourmet food shops and mail-order catalogs. And for our version, which
costs about $7, we used real chocolate, not chocolate coating. A wooden
chopstick works best as a handle and makes coating the apple much easier.

1. Grease a 5-inch square of waxed paper. Place on a small plate.

2. Insert chopstick into stem end of apple, being careful not to go all the
way through.

3. Microwave 15 of the caramels and 1 tablespoon water in a medium-size
microwave-safe bowl on high 1 to 1 1/2 minutes, stirring once, until melted
and smooth. Or melt in a small saucepan over low heat, stirring until
smooth. Let stand 1 minute.

4. Holding stick, dip apple into hot caramel, turning until coated all over
and caramel is used up. (If needed, use a small metal spatula to help
spread caramel.) Place on greased paper. Refrigerate 5 minutes.

5.Meanwhile, melt remaining 10 caramels and 1 1/2 teaspoons water. Dip
apple a second time. Refrigerate 10 minutes.

6. While apple chills, microwave chocolate and cream in a medium-size bowl
on high 1 to 1 1/2 minutes, until melted. Or melt in a small saucepan over
low heat. Stir until smooth.

7. Put chopped nuts on a plate. Dip apple into chocolate mixture to coat,
using a small spatula to help spread chocolate. Dip bottom into nuts, then
roll sides gently in nuts to coat. Spoon remaining nuts over top of apple.

8. Refrigerate on waxed paper 2 hours, or until hard. Wrap in plastic wrap
and refrigerate up to 1 week. When ready to eat, unwrap, leave at room
temperature 20 minutes for caramel to soften, then cut in wedges.

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