Caramel Apple Slices On A Stick Recipe

I’m sharing my Caramel Apple Slices, a playful way to pair crisp apple rounds with chewy caramel and any festive topping you can imagine to make you curious which combination to try first.

I fell for Caramel Apple Slices On A Stick the first time I dunked a crisp apple into soft caramels and shoved a wooden popsicle stick in. Tiny, messy, kind of ridiculous, they hit that sweet and tart spot and make you smile even when youre busy.

I cant explain why a few chewy bites feel like a little celebration, maybe its the crunch with the caramel clinging to your fingers. Theyre perfect for grabbing at a fair or passing around as a Carmel Apple Slices For Party snack, and once you try them youll understand the ridiculous appeal.

Ingredients

• Apples: crisp varieties add tart and sweet flavor, fiber, vitamin C, keeps treats refreshing.
• Caramels: rich buttery sweetness, high in sugar, melts into a sticky glossy coating.
• Cream: helps melt and smooth caramel, adds fat and richness, yeah more calories.
• Nuts: crunchy texture, some protein and healthy fats, can make it more filling.
• Chocolate: adds deep cocoa flavor, extra sweetness, it’s a crowd pleaser.
• Crumbs: give a toasty, crunchy contrast, boost carbs and extra sweetness, kid friendly.
• Sea salt: tiny pinch heightens flavors, cuts sweetness, adds a nice savory pop.

Ingredient Quantities

• 3 medium apples (firm kinds like Granny Smith, Honeycrisp or Fuji)
• 14 oz bag soft caramels (about 40 to 48 pieces) or 1 cup store-bought caramel sauce
• 2 tablespoons heavy cream or whole milk (optional, helps melt the caramels)
• 12-16 wooden popsicle sticks or craft sticks
• 1/3 cup finely chopped pecans or peanuts (optional)
• 1/4 cup mini chocolate chips (optional)
• 1/4 cup rainbow sprinkles or sanding sugar (optional)
• 1/3 cup crushed graham crackers or cookies like Oreos, finely chopped (optional)
• 1/2 teaspoon flaky sea salt (optional, for sprinkling)
• 2-4 ounces semi-sweet or dark chocolate (for drizzling, optional)

How to Make this

1. Wash apples, dry well, core them and slice each into wedges so you end up with about 12 to 16 slices total (cut each apple into 4 or 5 wedges); pat the slices dry with paper towels so the caramel sticks better.

2. Push a wooden popsicle stick into the wide end of each apple wedge about halfway in so it feels secure; set the prepared slices on a parchment lined baking sheet.

3. Pop the tray into the fridge for 10 to 15 minutes to firm the apples up, this helps reduce dripping and makes dipping easier.

4. Melt the caramels: if using wrapped soft caramels, unwrap and put them in a microwave safe bowl with 2 tablespoons heavy cream or whole milk, microwave 20 to 30 second bursts stirring in between until smooth; or melt them in a double boiler. If you’re using store bought caramel sauce just warm it slightly so it’s thick but pourable. don’t overheat or the caramel will seize.

5. Dip each chilled apple slice into the warm caramel, covering about two thirds of the slice; let excess drip back into the bowl, rotate the stick while holding over the bowl to remove drips, then set the coated slice back on the parchment.

6. Immediately add toppings while the caramel is tacky: press in 1/3 cup finely chopped pecans or peanuts, or 1/4 cup mini chocolate chips, or 1/4 cup rainbow sprinkles, or 1/3 cup crushed graham crackers or crushed cookies; for a sweet salty mix sprinkle 1/2 teaspoon flaky sea salt on a few while still tacky.

7. If you want a chocolate drizzle, melt 2 to 4 ounces semi sweet or dark chocolate in short microwave bursts or in a double boiler, transfer to a small zip bag and snip a tiny corner or use a spoon, then drizzle over the caramel coated slices; let the chocolate set a minute so it doesn’t run into the caramel.

8. Chill the finished apple slices in the fridge for 15 to 30 minutes to fully set the caramel and chocolate; keep them on the parchment so they don’t stick to each other.

9. Store finished slices in a single layer in an airtight container in the fridge up to 2 days; leftover caramel can be reheated in 10 second microwave bursts, and bring the apples out 5 to 10 minutes before serving so they’re not too cold.

Equipment Needed

1. Cutting board and a sharp chef’s knife or apple corer (to core and slice the apples)
2. Paper towels (pat the slices dry so caramel sticks better)
3. Baking sheet lined with parchment paper
4. Wooden popsicle sticks or craft sticks
5. Microwave-safe bowl or a heatproof bowl for a double boiler (for melting caramels)
6. Silicone spatula or wooden spoon (for stirring and scraping)
7. Small bowls or shallow dishes (for toppings)
8. Small zip-top bag or spoon (for drizzling melted chocolate)
9. Refrigerator (to chill the slices between steps)

FAQ

Caramel Apple Slices On A Stick Recipe Substitutions and Variations

• Apples: swap with firm pears like Bosc or Anjou, theyre sweet and hold up when sliced, just cut slightly thicker so they dont flop.
• Soft caramels or caramel sauce: use canned dulce de leche, or melt butterscotch chips with a little butter, or heat jarred butterscotch topping — same gooey feel.
• Heavy cream or whole milk: use full fat coconut milk or coconut cream for dairy free, or use oat milk for a milder, neutral taste; texture might be a tad different.
• Pecans or peanuts: replace with crushed pretzels, toasted coconut flakes, or roasted sunflower seeds if you need nut free crunch.

Pro Tips

1) Keep the caramel silky: when it gets too thick add a teaspoon of cream or a little butter and heat in very short bursts, stirring between each burst so it doesnt overcook. If you’ll be dipping for a while set the bowl in a shallow pan of warm water to keep it pourable, it saves a lot of reheating and burning.

2) Do a two coat dip for cleaner results: do a thin first coat, chill until tacky, then do a second coat for full coverage. It reduces drips, gives neater edges and uses less caramel overall.

3) Stop the apples from turning brown or getting soggy: give wedges a very quick toss in diluted lemon juice or a crushed vitamin C tablet solution, then pat them super dry. Cut them as close to serving as possible though, because the longer they sit the more juice they release.

4) Make toppings easier and prettier: put each topping in a shallow bowl and press the apples in, don’t just sprinkle from above. For a neat chocolate drizzle, melt chocolate slowly, put it in a small zip bag and snip a tiny corner so you can control the lines. Add flaky salt at the very end so it stays crunchy.

5) Storage and serving hacks: store in a single layer on parchment with paper in between if you stack, and bring them out 5 to 10 minutes before serving so the caramel softens and flavor comes through. Leftover caramel reheats in 10 second microwave bursts, stir between each burst.