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from "Chocolate Holidays" by Alice Medrich

Don't wait for Halloween to double dip the season's best apples in vanilla caramel and your favorite chocolate. These make pretty and delicious gifts. Make the full batch of caramel even if you want to dip only eight apples. Leftover caramel keeps for ages. Simply reheat to dip more apples or dilute with cream to make caramel sauce.

Serves up to 16
 Chocolate Holidays

2 cups sugar
3/4 cup light corn syrup
1/4 cup honey
1/4 teaspoon salt
2 cups heavy cream
3 tablespoons unsalted butter, cut into chunks
1 tablespoon plus 1 teaspoon vanilla extract
Up to 16 small to medium apples, cold
1 1/4 pounds chocolate
5 to 6 ounces chopped toasted nuts (optional)

Long-handled silicone spatula or wooden spoon
Candy thermometer
Up to 16 Popsicle sticks

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Combine the sugar, corn syrup, honey, and salt in a heavy-bottomed 3-quart saucepan. Cook over medium heat, stirring with a spatula or spoon, until the mixture begins to simmer around the edges. Wash the sugar and syrup from inside of the pot with a wet pastry brush or a wad of paper towel dipped in water. Cover and continue to cook for about 3 minutes. Meanwhile rinse the spatula or spoon before using it again later. Uncover the pot and wash the sides once more.
Insert a candy thermometer without letting it touch the bottom of the pot. Cook, uncovered, without stirring, until the mixture reaches 305°F, 5 to 10 minutes. Meanwhile bring the cream to a simmer and keep it hot until needed.
When the sugar mixture reaches 305°F, turn the heat off. Stir in the butter chunks. Gradually stir in the hot cream; it will bubble up and steam dramatically, so be careful. Turn the heat back on under the pot sot that the mixture boils energetically but not violently.
Continue to cook, stirring occasionally, until the temperature reaches 250°F, about 30 minutes. Remove the pot from the heat. Stir in the vanilla. Transfer the caramel to a smaller pot or heatproof bowl deep enough to dip the apples. Cool for 10 minutes.
Impale each apple on a stick. Holding the stick, dip an apple into the caramel, allowing the excess to flow back into the pot. Set the apple on a sheet of wax paper. If the caramel gets too cool, it will slide entirely off the apples! If necessary, reheat gently (without simmering), then continue to dip. Repeat to coat each apple. Let the dipped apples set until caramel is cool and firm, at least 30 minutes.
Melt 1 pound of chocolate. Dip each apple into the chocolate, allowing excess chocolate to flow back into the bowl. Sprinkle with nuts, if desired. Set the dipped apples on a tray lined with wax paper. Apples coated with untempered chocolate must be refrigerated to prevent discoloration. Apples coated with tempered chocolate may be kept at room temperature.

Buy The Ingredients
Product nutrition and information
 Quantity Ingredients Est.Price
  Karo Light Corn Syrup - $3.19/ea
 16fl oz
  Guittard Semi-Sweet Chocolate Chips - $4.49/ea
  Stiles Apiaries Pure Honey - $7.49/ea
  Spice Select Pure Vanilla Extract - $3.99/ea
 2fl oz
  Pink Lady Apples - $6.99/ea
Optional Ingredients
  Just FreshDirect Raw Walnut Halves and Pieces - $8.99/ea
  Just FreshDirect Pecans - $6.49/ea
  Planters Dry Roasted Unsalted Peanuts - $4.79/ea
You May Already Have
  Domino Granulated White Sugar - $2.79/ea
  Morton Regular Salt - $0.99/ea
  Land O'Lakes Unsalted Butter - $5.99/ea
 4ct, 4oz ea
Estimated Total:  
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