Chocolate Caramel Apple Slices Pops

Chocolate Caramel Apple Slices Pops. Love caramel apples but not biting into them? Then you are going to love these Chocolate Caramel Apple Slices Pops. All the flavors of chocolate caramel apples while being easy to eat and on a stick.

Chocolate Caramel Apple Slices Pops

Caramel Apple Recipes

• White chocolate caramel apples
• Turtle Carame Apples
• Homemade caramel apples

How do you clean apples for homemade caramel apples

The wax that makes apples so pretty in the store is also something that will make dipping apples in caramel difficult. It is important to clean apples before you make caramel apples because bubbles are more likely to happen if not cleaned. Make sure you clean the apples thoroughly and remove every bit of wax on the apples before making this caramel apples recipe. Once you are done washing the apples make sure to dry them well.

To remove the wax from apples fill a bowl with hot water and place the apples in the water. Allow the apples to sit for 5 minutes and then remove them. Dry the apples with a towel and then put the apples into the fridge to chill.

If you have picked apples fresh from the trees when going apple picking, you will not have to do the hot water bath, you can just rinse them off.

Tips for Dipping Apples

Making caramel. Making your own caramel can be tricky, you want to make sure you don’t stir the sugar once it comes to a boil and keep it from going down the sides of your pan any time you see sugar building up on the sides. If your caramel becomes one big lump or gritty it’s best to start over again before you dip your apples in it.

Be sure to clean and dry apples before dipping them. It is important to clean and dry the apples before dipping them in the caramel. It is also helpful to have chilled apples before you dip them in the caramel.

Let caramel harden. It is important that you let the caramel harden fully before cutting the apples to eat them.

Use parchment paper. While the waxed paper is often used for keeping things from sticking, when you are making caramel apples it is best to use parchment paper, not waxed paper as the caramel will stick to wax paper.

Dip apples in chocolate before caramel if storing. If you want to store these caramel apple slices then you will want to dip the appleslices in chocolate and let it harden and then drizzle the caramel on top of the chocolate.

What are the best apples to use for caramel apples

My favorite apples to use are firmer apples like granny smith or honey crisp, but if you do not have those you can use other apples instead.

What is the best stick to use for caramel apples?

Caramel apples are kind of on the heavy side so you want to use caramel apple sticks or popsicle sticks when making this easy caramel apples recipe.

How Far in Advance Can I make This Caramel Apples Recipe?

Caramel Apple Slices are best and made the same day if you are not dipping them fully in chocolate. If you are fully dipping them in chocolate they will keep for 3-4 days in the fridge.

How to Store Caramel apples

After your caramel apples have set, store them in an air tight container in the fridge. It is important that they are stored in the fridge. It is not recommended that caramel apples be frozen.

Caramel Apple Toppings

Now the great thing about caramel apples is you can easily change things up and there are lots of topping ideas.

• mini M&Ms
• Reece’s Pieces
• Rainbow sprinkles
• Chocolate sprinkles
• Peanut
• Chopped almonds
• Crushed Oreo cookies
• Toasted coconut
• Chopped candy bars
• Crushed pretzels
• Sea salt
• Marshmallows

Chocolate Caramel Apple Slices Pops Supplies

• Small sauce pan
• Medium sauce pan
• Candy thermometer
• Whisk
• Sticks of the apples

Chocolate Caramel Apple Slices Pops Ingredients

• 2 cups sugar
• 1/4 cup light corn syrup
• 1/2 water
• 1/2 cup heavy cream
• 2 tablespoons butter
• 1 teaspoon vanilla extract
• pinch of salt
• 6 apples
• 1 cup White chocolate
• 1 cup Dark chocolate

How to Make Chocolate Caramel Apple Slices Pops

Wash and dry your apples.

Prepare a sheet pan with a greased parchment paper.

In a small saucepan melt the butter, salt, and cream over medium heat. Remove from the heat, but keep the pan close by.

In a medium sauce pan combine the sugar, corn syrup, and water.

Stir until the sugar is evenly moistened and forms a thick grainy paste.

Wipe down the sides of the pan with a damp pastry brush so there are no sugar crystals above the surface of the sugar mixture.

Clip the instant-read thermometer to the side of the pan so the tip is immersed in the sugar. It is important not to stir the sugar mixture anymore.

Cook the sugar mixture over medium heat. Don’t stir the mixture. Around 310°F, the syrup will darken slightly, then remove from the heat when it gets to 320°F.

Slowly pour the warm cream and butter mixture into the sugar syrup while whisking the sugar syrup gently. The sugar syrup will bubble up and triple in size.

Stop whisking once all the milk and butter mixture has been added. Return the pan to medium heat and let the caramel come to a boil without stirring.

Remove from heat when the caramel reaches 245°F to 250°F. Whisk the vanilla extract into the caramel mixture.

Let the mixture cool just until the mixture is just thick enough to coat the back of a spoon.

Slice the apples into thin slices and insert the stick into the bottom and dip into the caramel, then place on the baking sheet. You can skip dipping them and just drizzle the caramel on top of the apple slices if you prefer.

Place apples in the fridge for 15 minutes.

Using a double boiler, melt the white chocolate and then melt the dark chocolate.

Drizzled the Apple with the white and dark chocolate so the whole Apple is covered.

While the chocolate is still wet add any toppings you want to.

Put in the fridge for 15 minutes for the chocolate to harden.