Candy Apple Slices Caramel (Printable Version)

Crisp apple slices coated in caramel and dark chocolate make a sweet, bite-sized delight.

# The Ingredients You'll Need:

→ Fruit

01 - 2 large crisp apples (Granny Smith or Honeycrisp), cored and sliced into 6 wedges each
02 - 1 tablespoon fresh lemon juice

→ Caramel

03 - 1/2 cup soft caramel candies (about 4.2 oz), unwrapped
04 - 2 tablespoons heavy cream

→ Chocolate

05 - 3 oz dark chocolate (60-70% cocoa), chopped
06 - 1 teaspoon coconut oil or unsalted butter

→ Garnishes

07 - 2 tablespoons chopped toasted nuts (pecans, peanuts, or almonds)
08 - 2 tablespoons colorful sprinkles
09 - Flaky sea salt to taste

# Step-by-Step Instructions:

01 - Line a baking sheet with parchment paper. Toss apple slices with lemon juice to prevent oxidation and pat dry thoroughly with paper towels.
02 - Insert a popsicle stick or sturdy skewer into each apple slice for secure handling during dipping.
03 - In a small saucepan over low heat, melt caramel candies with heavy cream, stirring constantly until smooth. Remove from heat and allow to cool for 2-3 minutes.
04 - Dip each apple slice halfway into the warm caramel, allowing excess to drip back into the pan. Place coated slices on the prepared baking sheet.
05 - Transfer the baking sheet to the refrigerator for 5 minutes to set the caramel coating.
06 - In a microwave-safe bowl, melt dark chocolate with coconut oil in 20-second intervals, stirring between each interval until completely smooth.
07 - Using a spoon or piping bag, drizzle melted chocolate over the caramel-coated apple slices in a decorative pattern.
08 - Immediately sprinkle with toasted nuts, colorful sprinkles, or flaky sea salt while chocolate is still wet.
09 - Chill for 5-10 minutes until chocolate is completely set. Serve chilled or at room temperature.

# Additional Tips::

01 -
  • They come together in under 30 minutes, so you can satisfy a last-minute craving or impress guests without spending your whole afternoon in the kitchen.
  • Unlike full candy apples, these slices stay crisp and are actually manageable to eat without losing chocolate all over your hands.
  • You control the flavors completely—swap chocolate types, play with garnishes, or keep them clean and simple depending on your mood.
02 -
  • Never skip the lemon juice or pat-drying step—even a tiny bit of moisture will make your caramel bead up and refuse to coat nicely, which I learned the hard way with my first batch.
  • Those 5-minute chill windows are actually important because warm caramel under cold chocolate will cause it to crack and separate, so patience here pays off.
03 -
  • If your caramel is too thick to dip smoothly, add another half tablespoon of cream and stir over low heat—it's easier to thin it than to start over.
  • Room temperature chocolate won't drizzle properly, so make sure it's just melted and pourable; if it cools too much while you're working, pop it back in the microwave for 10 seconds.
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