Hey guys! Easter is approaching so I decided to make these adorable caramel and white chocolate dipped apples. I wanted to do an Easter egg hunt theme, so I colored some coconut flakes for the ‘grass’ and topped it off with some egg shaped M&M’s. These apples are fun to make, and may seem like a daunting task, but it’s not as bad as you think.
For this recipe, I made my caramel from scratch. You will need a candy thermometer, sweetened condensed milk, butter, light corn syrup, and brown sugar. To save time you can purchase caramel candies, and melt them. A great recipe for that is here.
For the white chocolate I used Baker’s Premium, but you can use whatever your preference is. I was unable to take a pic when I dipped the apples into the white chocolate.
- 8 medium Granny Smith apples
- 1 bag of sweetened coconut flakes (14 oz)
- 1 cup of real butter
- 2 cups of packed brown sugar
- 1 cup of light corn syrup
- 1 can of sweetened condensed milk (14 oz)
- White chocolate (16 oz)
- Wash apples thoroughly and remove the stems.
- Insert your skewer into the center of each apple.
- Dip each apple into near boiling water for 5-10 seconds to remove the wax, then dry off apples. Set apples aside. (This process may discolor the apples, which is fine)
- In a bowl combine the coconut flakes and food coloring. (I used 10 drops, but you may need more).
- With a spoon mix the food coloring into the flakes until it is the desired shade. Set aside
- Spray a sheet of wax paper with non-stick spray, and line a baking sheet.
- In a large saucepan over medium-high heat stir together: butter, brown sugar, corn syrup and sweetened condensed milk.
- Stir constantly until butter melts and insert your candy thermometer.
- Turn heat down to medium and bring to a boil. Stir until the caramel reaches 245F on the candy thermometer.
- When caramel is done, remove from heat, continuing to stir and let cool for 1-2 minutes.
- Tilt the saucepan and dip apples in the caramel and roll them around to coat evenly. Use a spoon to coat all sides. Let any excess caramel drip off.
- Set aside apples on your wax paper lined baking sheet and refrigerate while you move on to the next step.
- In a bowl melt your white chocolate in the microwave at 30 second intervals. Stir between intervals until chocolate is smooth.
- Dip apples in white chocolate, rolling them around to coat evenly.Use a spoon to coat all sides. Let any excess chocolate drip off.
- Immediately press and sprinkle coconut flakes on all sides of apples. Top with egg shaped candy.
- Refrigerate apples 15-30 min to set.
Green food coloring
Egg shaped candy
Do not get discouraged if your apples don’t come out perfectly, as you can see mine didn’t.
Let the apples set in the fridge as instructed in the recipe, especially after you dip them in the white chocolate and add the coconut flakes. In my rush to take pics I didn’t do that and almost had a mishap.
This is a fun recipe so let loose and enjoy.