Candy Apple Slices

Caramel apple slices on wooden sticks topped with caramel, chocolate drizzle, crushed peanuts and toffee bits.

Enjoy all the flavor of caramel apples without the mess with these easy Caramel Apple Slices. Each slice provides the perfect bite of smooth caramel and tart apple.

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Course: Dessert

Cuisine: American

Prep Time: 24

Cook Time: 0

Total Time: 24

Servings:

Calories: 198kcal

Author: Alexandria Ulmer

Equipment

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Kebab Sticks: It works best to choose sticks that have a pointed end to pierce into the apple.
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Small pot for melting the caramels

Ingredients

▢ 4 Granny Smith Apples
▢ ¼ cup white vinegar, optional
▢ 11 oz Chewy Caramel Pieces
▢ Toppings like heath bits, crushed peanuts, melted chocolate, sprinkles, optional

Instructions

Wash the apples to remove the wax on the outside. For best results, you can boil water and ¼ cup of white vinegar in a large pot, then add the apples for 10 seconds at a time. Remove the apples from the water and scrub them with a cloth to remove the wax.
Put your apple on a cutting board, stem facing up. Cut a small slice off of the left and right sides of the apple (very thin) just to make the edge flat.
Next, cut the apple as close to the core as possible, to the left of the core, making one large, round, flat apple slice. Repeat on the right side of the core, making another flat apple slice. You should have two large, thick apple rounds.
Pat dry your apples very thoroughly to remove extra juice. The more you pat down the apple slices, the less likely you apples are to weep. Then place your kebab sticks in each slice.
Place your apple slices in the freezer while you melt your caramel. The cold exterior will help the caramel stay on for longer.
In a small/medium pot, melt the caramel pieces according to the package instructions (my package instructed me to add the caramel into the pot alongside 2 Tbsp of water and mix until melted).
Remove the apple slices from the freezer and dip in the caramel, placing the coated caramel apples on a greased cookie sheet afterwards. Top your apple slices with peanuts, candy, or sprinkles at this point if desired.
Place the caramel apple slices in the fridge until the caramel is set. If drizzling with chocolate, allow the caramel to set in the fridge, then top with melted chocolate.
Serve and enjoy!

Notes

Recipe Copyright The Domestic Spoon. For educational or personal use only.

Granny Smith Apples: Granny Smith Apples are the most tart and offer the perfect balance to the sugary sweetness of the caramel but if you’re not a fan of Granny Smith or don’t have any on hand you can definitely use a different variety of apple. Try Honeycrisp, Fuji or Sugar Bee.
Chewy Caramel Pieces: Choose any pre-packaged caramels that are soft and chewy.
Do not place your caramel apple slices directly onto wax or parchment paper. The caramel will stick to the paper and be difficult to remove. Instead, lightly grease your pan or you can just place the slices directly on the pan and use a spatula to remove them once fully cool. Another great trick is sticking your kebab sticks into foam to keep your slices upright–but this does take some tricky balancing and there’s a chance your caramel may slide down the kebab stick.
It’s best to eat this treat within a day or two of making it. The longer the apple slices sit, the greater the chance of them weeping and melting off the caramel. I recommend making them and eating them in the same day. Who wants to wait anyways?
I like to dip my apple slices fully into the caramel but if you are worried you may not cover the entire slice I recommend taking an extra step to keep your apples from browning. After you slice your apples, throw them in a bit of lemon juice. Be sure and pat off all the moisture before continuing.

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