Chocolate Dipped Caramel Apples are a fall favorite made with creamy homemade caramel and finished with a layer of rich chocolate. The sweet, buttery caramel coating paired with the crisp Honeycrisp apples makes these irresistible for any autumn celebration.
I have always loved caramel apples, and this recipe brings even more of my favorite flavors to the table. They are coated in a butter rum caramel and dipped into melted chocolate with a sprinkle of fall jimmies, turning a classic treat into something truly special.
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Why You'll Love This Recipe
Sweet layers: smooth caramel and chocolate coating for the ultimate treat.
Homemade flavor: made from scratch with real butter, cream,m and a hint of honey
Perfect for gifting: wrap in cellophane for bake sales, fall parties, or holiday baskets.
Key Ingredients for Chocolate Dipped Caramel Apples
- Granulated sugar: the base for that goldenm. buttery caramel flavor.
- Light corn syrup: keeps the caramel smooth and prevents crystalliation.
- Honey: adds a hint of floral sweetness and shine.
- Heavy cream: makes the caramel soft, rich, and creamy.
- Butter rum extract: adds a subtle, warm flavor that complements the chocolate.
- Semi-sweet chocolate chips: the final coating that adds a luscious finish.
- Apples: Honeycrisp apples are firm and crisp - perfect for holding up under the caramel and chocolate.
Ingredient Substitutions
- Swap vanilla extract for butter rum extract for a classic caramel flavor.
- Use Dark corn syrup in place of light corn syrup for a deeper color and flavor.
- Make it dairy free and use coconut cream in place of the heavy cream and a vegan chocolate chip for the semi sweet chocolate..
Caramel Apple Variations
- White chocolate drizzle: add a drizzle of melted white chocolate for a pretty finish.
- Toffee crunch: roll in crushed toffee bits before the chocolate hardens.
- Cookie crumble: press crushed cookies or graham crackers into the chocolate coating.
Tips for the Best Dipped Apples
- Chill first: cold apples help the caramel set quickly and evenly.
- Use a candy thermometer: precision is key for smooth, chewy caramel.
- Dip while warm: caramel and chocolate adhere best when slightly warm and fluid.
How to Store
Store caramel apples in the refrigerator for up to 4 days. Wrap each apple in parchment or wax paper to prevent sticking. Let them sit at room temperature for 10-15 minutes before serving for the best texture.
More Fall Desserts You'll Love
If you love caramel and chocolate, try my Chocolate Bundt Cake with Peanut Butter Caramel Drizzle. You may also enjoy my Maple Pumpkin Pie, Pecan Pie Thumbprints, and Easy Apple Dumplings with Salted Caramel Sauce.
When you make this recipe, please comment below and let me know what you think. I'd love it if you tag me on Instagram @grumpyshoneybunch or #grumpyshoneybunch so I can see your photos!
If you love this recipe, please leave a ⭐⭐⭐⭐⭐ rating
📖 Recipe
Chocolate Dipped Caramel Apples
Equipment
- Heavy bottomed sauce pan
- Wooden spoons
- Apple sticks
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Ingredients
- 2 cups granulated sugar
- ¾ cup light corn syrup
- ⅓ cup honey
- ½ teaspoon salt
- 2 cups heavy cream
- 3 tablespoons butter cut in pieces and softened
- ½ tablespoon butter rum extract
- 12 ounce bag semi sweet chocolate chips
- candy sprinkles (optional)
- 10 medium apples washed and stems removed
Instructions
- Bring sugar, corn syrup, and honey to a simmer over medium-high heat. Once it starts to simmer, wash the sides down with a pastry brush and water to remove any sugar crystals. Cover and cook for 3 minutes. Remove cover and wash down sides once more. Insert candy thermometer and cook syrup until it reaches 305 degrees.
- While syrup is cooking, bring heavy cream to a simmer and keep warm until caramel is to temperature. Once Caramel reaches 305 degrees, add butter and cream….slowly. The syrup will bubble madly when you are stirring in the butter and cream. Once incorporated, return pan to burner and boil until it reaches a temperature of 250 degrees. Remove from heat and transfer to smaller bowl to allow covering apples easier. Let cool 10 minutes. Dip apples and let cool until caramel has hardened. I put them in the refrigerator to help the speed up the process. You may then dip the caramel apples in different varieties of chocolate and toppings.
Desi says
Them so purty :)Love the rum extract addition!
http://steaknpotatoeskindagurl.blogspot.com/2011/10/octobers-secret-recipe-club-avocado.html
Deeba PAB says
Sorry I'm late but happy to be here! YUM, these are really yum! I've never made caramel apples, leave alone dunked in chooclate. Must have been a real treat! What a wonderful pick for the SRC and for the season too.
Carolyn says
Um, hello! Could you have picked a yummier recipe for the SRC?
Cheap Ethnic Eatz says
wow caramel coated apples plus chocolate. decadent. I am curious about that bread now too!