White Chocolate Cinnamon Caramel Apples

Of all the candy apples in the store, this one seems to be the most captivating.



Marie Poulsen has learned how to make it herself!


Kraft Caramel Bites
Ghirardelli white melting wafers
1 cup brown sugar
1/4 cup white sugar
1 tsp. cinnamon
Granny Smith Apples

Melt the caramel + 2 Tbs water in one double boiler, and the white chocolate in another double boiler. When they have completely melted, take them off the heat and allow to cool slightly.



Make the Cinnamon mixture in a small bowl and set aside.



Skewer the apples down through the top, so the apple has an easy handle to hold as you roll through the toppings.



Place a greased piece of parchment paper on a tray. When caramel thickens and is just slightly warm, roll each apple, and immediately place on the greased parchment paper, and place the tray in the fridge. Allow to cool for about 20 minutes.



When caramel apples are cool, take them out and roll through the white chocolate. Immediately sprinkle cinnamon mixture over the whole surface of the apple and place back in the fridge.



Wait until white chocolate is hard (about 10-15 min), and you are ready to serve.

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