Halloween Apples

Prep Time
Cook Time
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Original recipe yields 6 servings


  • Serving Size: 1 (407.2 g)
  • Calories 787.3
  • Total Fat - 35.1 g
  • Saturated Fat - 17.7 g
  • Cholesterol - 107.1 mg
  • Sodium - 1083 mg
  • Total Carbohydrate - 108.6 g
  • Dietary Fiber - 3 g
  • Sugars - 101 g
  • Protein - 13.8 g
  • Calcium - 45.2 mg
  • Iron - 1.1 mg
  • Vitamin C - 8.8 mg
  • Thiamin - 0.5 mg

Step 1

Combine sugar, corn syrup, honey and salt in a heavy-bottom 3-quart saucepan.

Step 2

Cook over medium heat, stirring, until the mixture begins to simmer around the edges.

Step 3

Wash the sugar and syrup from the inside of the pot with a wet pastry brush or a wad of paper towel dipped in water.

Step 4

Cover and continue to cook for about 3 minutes.

Step 5

Rinse the spoon before using it again later.

Step 6

Uncover the pot and rinse the sides once more.

Step 7

Insert a candy thermometer without letting it touch the bottom of the pot.

Step 8

Cook, uncovered, without stirring until the mixture reaches 305 degrees

Step 9

Meanwhile, bring the cream to a simmer and keep it hot until needed.

Step 10

When the sugar mixture reaches 305 degrees, turn the heat off.

Step 11

Stir in the butter chunks.

Step 12

Gradually stir in the hot cream.

Step 13

Turn the heat back on under the pot and adjust it so that the mixture boils energetically.

Step 14

Continue to cook, stirring occasionally, until temperature reaches 250 degrees.

Step 15

Remove from heat. Stir in the vanilla.

Step 16

Transfer the caramel to a smaller pot or heatproof bowl deep enough to dip the apples.

Step 17

Cool for 10 minutes.

Step 18

Impale each apple on a stick.

Step 19

Holding the stick, dip an apple into the caramel, allowing the excess to flow back into the pot.

Step 20

Set the apple on a sheet of waxed paper. Repeat to coat each apple.

Step 21

Let the dipped apples set until the caramel is cool and firm, at least 30 minutes

Step 22

Melt the chocolate in the top of a double boiler over barely simmering water, stirring frequently, until almost entirely melted.

Step 23

Remove from heat and stir until completely melted and warm.

Step 24

Dip each apple into the chocolate, allowing the excess chocolate to flow back into the bowl.

Step 25

If desired, sprinkle with sprinkles.

Step 26

Set the dipped apples on a tray lined with waxed paper.

Step 27

Refrigerate to set the chocolate, keep the apples fresh and crisp, and keep the chocolate from discoloring.

Tips & Variations

No special items needed.

Tags : Desserts