Chef Steven Hodge takes the classic caramel apple to the next level in his new cookbook Chocolate All Day: From Simple to Decadent, 100+ Recipes for Everyone’s Favourite Ingredient. “I like to use a firmer apple, for added crunch,” he writes. “Granny Smith apples are great because they have a tartness that complements the sweetness of the caramel and chocolate.” For the smooth, glossy finish on the chocolate dip, temper the chocolate beforehand. We’ve adapted Hodge’s instructions for how to temper chocolate in the recipe notes.
Chocolate Caramel Apples
Steven Hodge's recipe for crunchy Granny Smith apples dipped in caramel and tempered milk chocolate.
Ingredients
- 8 Granny Smith apples
- 1¾ cups heavy cream
- 1¼ cups light brown sugar
- ¾ cup corn syrup
- ¾ cup unsalted butter
- 28 oz milk chocolate tempered (see note)
Suggested Toppings
- crushed cookies
- mini candies
- chopped nuts
- sprinkles
- mini marshmallows
- crushed pretzels
- toasted coconut
Instructions
- Wash and dry the apples. Insert 7-inch wooden skewers into the tops, through the middle of the core. Place in the fridge to get cold.
- Line a baking sheet with parchment paper and set aside.
- To make the caramel, combine the cream, brown sugar, corn syrup and butter in a pot. Place over medium heat. Cook, stirring, until the temperature reaches 240°F on a candy thermometer, about 10 to 12 minutes. Stirring will prevent it from burning on the bottom of the pot.
- Remove the pot from the heat and strain the caramel into a bowl that’s deep enough to fully submerge the apples. Allow the caramel to cool for 10 minutes.
- Remove the apples from the fridge. One at a time, dip an apple into the caramel until fully submerged. Pull it out by twisting the stick to help the excess caramel drip off. Allow the caramel to set for 20 seconds, then dip one more time, again swirling to remove excess caramel. Place on the parchment-lined baking sheet to set. Repeat this process with all the apples.
- Set the apples aside for 20 minutes to allow them to cool fully.
- Place the tempered chocolate in a bowl that’s deep enough to fully submerge the apples.
- Dip each apple once into the chocolate, using the same swirling motion as before to remove excess chocolate.
- If you are adding a topping, do so immediately after the apple comes out of the chocolate. You have to move quickly or the chocolate will set. You can spread your desired topping out in a shallow bowl and roll the apple overtop, or use your hands to pat the topping on. Have fun with it!
- Once the apples are topped, return them to the baking sheet to set before enjoying.
Notes
To temper the chocolate: Chop into pieces smaller than a nickel. Melt three-quarters of the chopped chocolate in a large heat-safe bowl set over a pot of simmering water until it reaches 122°F to 131°F. Remove bowl from pot and transfer one-third of melted chocolate to a small bowl. Add the remaining chopped chocolate to the large bowl, stirring until it reaches 82°F to 84°F. Return the reserved melted chocolate back into the large bowl. Combining the two should bring the temperature to 88°F to 90°F.
