Double dipping CAN be a good thing. Treat yourself this Halloween with this simple recipe for Double Dipped Chocolate Caramel Apples.
Disclosure: This post was originally brought to you in collaboration with KitchenAid.
It turns out you have to leave California to find fall. I left the mini earthquakes – which continue to rumble – and boarded a plane to Utah last Thursday. It was there, as the car wound its way up the mountains toward Park City, I learned that autumn has been hiding. My eyes greedily took in the golden leaves, the bare branches of the elegant ivory birches, and I breathed in the crisp mountain air.
I quietly wished I could bring it all back home with me.
After spending time in full fledged autumn, it seemed strange to return to my house, decked out in as much Halloween glory as we can muster, under the unrelenting California sun. I guess our house is playing dress-up, too.
And did you know that apples also like to wear costumes? Well, I like to think that these apples are getting dressed up and ready to trick or treat. They’re more treat than trick, of course, because they’re given a double dip in shiny caramel and dark chocolate. To me, when you make these Double Dipped Chocolate Caramel Apples at home, they’re better than going door to door.
Disclosure: This post was originally brought to you in collaboration with KitchenAid. Thank you for supporting brands that I love – posts like these help behind the scenes at Kitchen Confidante. Thank you for making my blog a part of your day!
More Recipes to Try for Halloween
Double Dipped Chocolate Caramel Apples
- 6 small or 8 mini apples Fuji or Granny Smith works well
- 4 cups plus 1 tablespoon water divided
- 1/2 teaspoon distilled vinegar
- 20 ounces caramels
- 16 ounces semisweet chocolate chips
- Chopped nuts or candy to garnish, such as crushed hazelnut, pecan, walnut, sprinkles, or small candies
- Give the apples a quick bath in boiling water with a touch of distilled vinegar. Bring 4 cups of water to a boil using a kettle. Place the boiling water in a bowl with the distilled vinegar. Dip the apples for 5 seconds, then use a slotted spoon to remove. Dry the apples thoroughly with a kitchen towel, then remove the stems and insert a sturdy stick through the center.
- Prepare two baking pans by lining with parchment paper. Set aside.
- Place the caramels and 1 tablespoon water in a small saucepan set over medium heat and stir as they begin to melt. Once the caramel is melted, use a candy thermometer to maintain the temperature to 170°F over low heat.
- Begin dipping your apples into the caramel, coating them evenly. Let some excess drip off for a few seconds, then turn the apple over so you are holding it like a lollipop. Hold for a few seconds more, allowing the caramel to stay on the apple longer. Wipe any excess off the bottom base of the apple with a knife or spatula. Place the apple on a parchment-lined half-sheet pan. Continue with all the apples. Let the apples set in the refrigerator for 30 minutes.
- Boil water in a double boiler or a saucepan with a heatproof bowl set on top. Place about 3/4 of the chocolate chips in the bowl as the double boiler preheats. Once the chocolate is melted, add more chocolate a 1/4 cup at a time, while stirring. When all the chocolate has been added and has melted, remove from heat.
- Dip the bottom halves of the caramel apples into the melted chocolate and place on a parchment-lined baking pan. If you will be decorating with nuts, you can go ahead and dip the apples into crushed nuts before placing on the baking pan. If you will be sprinkling with sprinkles or edible glitter, you can do that as well. But if you plan on decorating with candies, let the chocolate dipped caramel apples cool for a few minutes, then dip them into the candies; this will help them stay on the apples rather than slide off.
- Let the apples cool for about 10 minutes, then enjoy! Apples can be stored in the refrigerator until ready to eat.