Apple Pie Caramel Apples start with tart Granny Smith apples that are dipped in fabulous homemade caramel then covered in white chocolate and finished off with a hefty sprinkling of cinnamon sugar. They’re my favorite caramel apple ever!
I distinctly remember the first time I tasted an Apple Pie Caramel Apple, it was probably 25+ years ago. My friend’s sister was getting married and these caramel apples were given out at her wedding reception.
I honestly thought it was an odd flavor combination for a caramel apple and wasn’t sure it would be any good. Boy was I completely wrong! I fell in love with them and to this day they are my favorite flavor of caramel apples ever!
Me, lover of any and all things chocolate would pick this apple pie flavored caramel apple over one dipped in milk and/or dark chocolate and rolled in crushed candy bars or Oreos.
Can you even believe it?
These apples really are simple to make, but do a few steps with waiting time in between.
You can buy store bought caramels (like Kraft) or a brick of caramel (like Peter’s caramel), but homemade caramel is soooo much better and it’s not hard to make.
WHAT ARE THE BEST APPLES FOR CARAMEL APPLES?
My favorite apples to use are Granny Smith apples because they’re tart, which pairs perfectly with the sweetness of the caramel and white chocolate. Another good choice would be honeycrisp.
A few helpful hints:
- Make sure your apples are really cold because it definitely helps the hot caramel to set faster and adhere to the apple when you go dip them.
- The best technique for dipping the cold apples is to plunge the apple in and out quickly, rolling it around if necessary to coat all the sides and letting the excess caramel drip off before placing it on the lined cookie sheet. If you let the apple linger in the hot caramel because this will make the apple start to warm up and then the caramel tends to slump down the sides of the apple.
- Use the same technique when dipping the apples into the melted white chocolate. I like to melt mine in a glass pyrex measuring cup or something that is deeper than it is wide. (Sorry, forgot photos of me dipping them in the white chocolate.)
- Immediately after doing dipping the apples into the white chocolate, generously sprinkle the apples with the cinnamon sugar mixture. I have a shaker jar that is always filled with cinnamon sugar that I use for this. You can pour the cinnamon sugar mixture into a shallow dish and roll the apples in it, but I prefer sprinkling it on.
- Keep these stored in the refrigerator, but pull them out of the fridge about 30 minutes before you’re ready to slice and eat them.
- Get creative! Go ahead and dip these in whatever kind of chocolate and toppings you want or you can leave them just plain. They are delicious anyway!
Look at that decadent, beautiful, homemade caramel. . . give me a spoon and I’ll be just fine.
I like to cut them into sections once the apples are set. It’s so much easier to eat them in segments. Doesn’t mean I don’t end up eating the whole apple (lol).
Here’s how I like to cut them:
Use a large, sharp knife to slice the apple on each side of the stick, being careful to avoid the core. Then rotate the apple a quarter turn and slice on either side of the stick again to cut the apple into 8 pieces.
No mine aren’t perfect looking like the ones you buy in the chocolate/candy stores, but they taste every bit as good, if not better.
Yes, sometimes they turn out prettier than others, just depends on how careful I’m being and how much time I have to make them. No matter how good or bad they look, they are incredibly delicious and I legit could eat these every. single. day.
I love to leave the “pool” of caramel on the bottom of the apples, it’s my favorite part!
That “pool” of caramel will sometimes it will continue to spread on the cookie sheet even after I’ve let the excess caramel and white chocolate drip really well and scraped the bottom. If you want to “clean up” your apples, you can always use a knife to “trim”around the bottom of the apples after they’ve set up and then use your fingers to smooth it out. Do whatever you like, but I love it and leave it!
Just remember that old saying practice makes perfect and no matter how yours look, they’re going to taste incredible.
If you have any questions, feel free to email me or DM on Instagram and I’d be happy to help.Print
Recipe Source: 5 Boys Baker