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Chocolate Caramel Apples


20 small or 10 average apples
3 cups sugar
1 cup light corn syrup
1 cup heavy cream, room temp
3 ounces good quality semisweet chocolate, chopped


1) Combine sugar and corn syrup in heavily bottom saucepan. Cook over medium-high heat, stirring occasionally with a wooden spoon, until dark golden brown (about 12 min after boiling).
2) Slowly pour in heavy cream in a steady stream, stirring vigorously to combine.
3) Remove from heat. Stir in chocolate until completely melted and combined.
4) Dip apples, let cool on cookie sheet covered with wax paper


Yield: 20 small to 10 large apples
Source: Martha Stewart, Halloween, 2009

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