Step 1

If using store-bought apples, you should remove the wax coating first. Dip apples in hot water for a few seconds then rub them with a towel to remove wax. Dry the Apples really well. Remove stems and Insert Sticks into the top of the apples. Tip: refrigerating apples will help the caramel set faster while you prep toppings and melt caramel.

Step 2

Line a baking sheet with parchment paper or a silicone liner. Prepare toppings so they are ready to use.

Step 3

Heat caramel, cream and a pinch of salt over a double boiler or microwave for a few minutes stirring every 30 seconds until caramel is melted and smooth.

Step 4

Roll apples in caramel, dipping apples sideways to coat almost to the top. We like to leave a little bit of Apple showing on top so you can see what kind of Apple you’re picking. Allow excess to drip back into the bowl. Scrape off the bottom of the Apple against the side of the bowl so you don’t get too much caramel pooling at the bottom

Step 5

If you see a lot of air bubbles in your caramel start to form or if it gets too thick, then rewarm it slightly. If caramel so too runny, let it cool slightly before using.

Step 6

Immediately after dipping in caramel, roll apples into your toppings or leave them plain if desired. Refrigerate at least 15 minutes or until caramel is set before drizzling with melted chocolate and enjoying.