Dark Chocolate Caramel Apples
These candy-coated apples feature crisp, dry apples dipped in rich, smoky toffee, then finished with a glossy dark chocolate drizzle for a sinister Halloween treat. The process involves cooking sugar to a hard crack stage and carefully coating the apples to achieve a shiny, brittle exterior with a chewy interior. Perfect for festive celebrations, they blend nostalgia with a wicked twist.
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Calories: 250kcal
Servings: 8
Equipment
- Heavy-bottomed saucepan
- Wooden spoon or silicone spatula
- Skewer or chopstick
- Candy thermometer
Ingredients
- 8 medium firm apples Granny Smith or Fuji, dry and shiny
- 1 1/2 cups granulated sugar preferably good quality for smoky flavor
- 1/2 cup unsalted butter adds richness and gloss
- 1/4 cup water just enough to dissolve sugar
- 1/2 cup dark chocolate for optional drizzle, melted
- 1 tablespoon edible glitter optional, for shimmering effect
- 1 teaspoon lemon juice optional, brightens caramel
Instructions
- Choose firm, shiny apples and insert a skewer or chopstick into each stem end, then set them on a parchment-lined tray.
- In a heavy-bottomed saucepan, combine sugar, butter, water, and lemon juice if using. Cook over medium heat, stirring constantly until the mixture is smooth, bubbly, and turns a rich amber color—about 10 minutes. The aroma should be sweet with a hint of smokiness.
- Once the caramel reaches 150°C (302°F) on a candy thermometer, remove from heat carefully and immediately prepare for dipping.
- Dip each apple into the hot toffee, tilting the pan to coat evenly and swirling gently to cover the entire surface. Let excess caramel drip back into the pan.
- Place the coated apples on the parchment-lined tray and allow the toffee to set for 15-20 minutes until hard and glossy.
- Optional: Melt dark chocolate in a microwave or double boiler until smooth. Drizzle the melted chocolate over the set toffee-coated apples for a wicked finish.
- Sprinkle edible glitter over the chocolate drizzle or the toffee surface while still tacky for a shimmering, toxic glow.
- Allow the chocolate and glitter to set completely before serving. The apples should have a crisp, brittle toffee coating with a shiny, dark chocolate finish.
Notes
Work quickly once the caramel reaches the crack stage to ensure proper coating. Keep the apples dry for the best adhesion. Reheat the caramel gently if it begins to crack or harden before dipping.
Nutrition
Calories: 250kcal | Carbohydrates: 35g | Protein: 2g | Fat: 12g | Saturated Fat: 7g | Cholesterol: 20mg | Sodium: 15mg | Potassium: 80mg | Sugar: 30g | Calcium: 10mg | Iron: 1mg