Cookies and cream caramel apples

Prep 25 min
Total 50 min
Makes 6

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medium tart apples, such as Granny Smith
1 1/4 cups
brown sugar
1/3 cup
light corn syrup
1/2 cup
35% cream
1/2 cup
2 tbsp
1 tsp
1/8 tsp
white chocolate, melted
chocolate wafers, crushed


  • LINE a large baking sheet with parchment paper. Insert chopsticks into apples.
  • STIR brown sugar with corn syrup, cream, butter, maple syrup, vanilla and salt in medium saucepan. Heat over medium-high until sugar dissolves, about 3 min. Boil, stirring constantly (and slowly) until candy thermometer registers 240F, about 10 min. Scrape caramel into heatproof 2-cup liquid measure and cool to 200F, about 10 min.
  • DIP apples, coating almost to the top. Invert, turning frequently, to allow caramel to set. Place apples on prepared sheet (it will pool a bit). Refrigerate about 2 min. If caramel pools, you can press it back up onto apple while still warm. Roll in melted white chocolate, then in chocolate wafer cookies. Refrigerate until set, about 1 hour. Caramel apples can be made up to 1 week ahead.


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