Chocolate CARAMEL APPLE slices are a fun way to make this fall dessert. Most fruits are dipped in chocolate to be used for snacks or dessert, but these chocolate caramel apple slices are made in the same way as my chocolate-covered pineapple. They are made using donut mold for easy and quick caramel apple slices. These apple slices make the perfect gifts for friends and family, they are pretty and very presentable.
What are Candy Melts?
Candy melts are sweet confectionery coating used to dip treats, mold candy, pipe, and drizzle as decorations on treats, make the ganache, and make modeling chocolate. Candy melts are also called compound chocolate, almond bark, or melting wafers. In this post, I will use candy melts and chocolate wafers or melts interchangeably.
Can I Use Pure or Real Chocolate?
The answer is yes! It is my number one choice, and they have a creamy texture and delectable flavor. Unlike the candy melt that melts and sets easily, real chocolate must be tempered properly to set well. How do you tell if the chocolate is real chocolate? The real chocolate should contain cocoa butter as one of the ingredients and when there is no mention of cocoa butter then it is not real chocolate. Candy melts on the other hand are made from palm kernel oil with added ingredients and do not contain cocoa butter.
Ingredient needed for the Chocolate Caramel Apples.
Apples (cut into slices)
Candy Melts (your favorite brand) or pure chocolate
Sprinkles for decorating (optional)
Watch How to Make the Chocolate Caramel Apple Slices
How to Melt the Chocolate Wafers
Since most chocolate wafers or candy melts are in smaller discs so they do not need to be chopped and can be melted directly. The candy melts can be melted in two ways:
Using double boiler:
When using the double boiler method, heat 1 inch of water in a saucepan on low heat and bring to simmer. Pour the candy melt into a bowl that will fit the saucepan without allowing steam out. Place the candy bowl on the saucepan and stir occasionally until melted. The heat should be low and to prevent the candy from burning. No water should come into contact with the candy melt.
By using Microwave
Every microwave is different, and the time needed to melt the candy melts will depend on the number of candy melts. Therefore, the best advice I can give is to start low and go slow, and stir often. If your microwave is at 100% power, then use a 10- 15 seconds interval for a bag of candy melts (a bag usually contains 12 ounces).
Pour the candy melts into a microwave bowl safe bowl or container. Microwave the candy melts for 15 seconds, remove and stir. The candy will not look melted, but you still must stir to prevent the candy from burning. Return to microwave and microwave for 15 seconds. The candy will start to melt more, continue stirring and microwaving the candy at 15 seconds until all the pieces are melted.
Some fault in melting chocolate wafers
It is important to use new candy melt but not very old which was not well stored. Candy melts sometimes become thick when melted and they need to be heated again and again while working with it. This can be frustrating and can be caused by a lot of factors. some of the causes are due to heating the candy at a high temperature or they are exposed to moisture when melting. Sometimes, the candy melts become thick due to improper storage (when kept in moist damp areas, direct sunlight, or in the refrigerator).
How to thin out thick candy melts
When the candy melts are thick after melting, it can be used for this recipe but in case you want to thin it out to use it for dipping or drizzling. Then I recommend using Wilton EZ or Paramount Crystal flakes to thin them out. These flakes are made with palm kernel oil just like the candy melts themselves. Others use vegetable shortening or Crisco, but I have not had any success with them, but you can still use it.
How to prepare the Apple Slices
Select a medium-size apple that will fit the mold you have and slice them into ¼ inches rounds. Cut the tough central core of the slices with a 1 ¼ inches metal circle cutter and discard. Then transfer the apple slices into a bowl of water; add lemon juice or fresh fruit protector to the water to prevent discoloration of the apples. Then transfer the apples onto a tray lined with a paper towel to blot out any excess water from the apple. Place the apple slices in the refrigerator to chill.
How to make the chocolate caramel Apple Slices
When the candy melts are melted and ready to be used as well as the apple slices, the next step is to spray the donut baking pan with non-stick cooking oil to help release the apples when they are done. If you are using silicone donut mold, then there is no need to spray but make sure it is clean and dry. Then spoon 2 tablespoons of melted chocolate into each mold or about 1/3 halfway, tap and turn the baking pan or mold for the chocolate to coat the mold evenly. Drop one apple slice into each mold and add the melted caramel to cover the fruit. Place the mold into the refrigerator for about 5 minutes to firm the caramel.
Add the rest of the melted chocolate to cover the caramel and the apples. You don’t want any apple or caramel showing. Place the mold into the refrigerator for about 20 – 30 minutes until the chocolate firms up. Flip the mold to release the pineapple, if they feel stuck then tap it small on the counter to help release it. Repeat the process until all the melted chocolate is used. You can check on my Chocolate Covered Pineapple for visual instructions.
How to decorate the Caramel Apple Slices
Melt white candy melt the same way that you melted the brown candy melts. Drizzle the white chocolate or candy melts on covered apple slices. Allow the chocolate to set before packaging.
- Wear food safe gloves before handling the apples especially if you are making them for others.
- Always store candy melts in a cool and dry place and do not in refrigerator or freezer.
- Do not overheat the candy melts when melting because it will lose its consistency.
- When the melted candy melts are hot, then allow to cool before using for the recipe.
- When the caramel apple is not coming out of the mold then put them back into the freezer for a few minutes and try again especially when you are using regular donut baking pan
- Dry the apple slices as much as possible since chocolate and water do not mix.
- I recommend using silicone donut mold for this recipe because it is easy to unmold than donut baking pan.
- Use rubbing alcohol and paper towel to wipe the silicone mold to get rid of any dirt.
If you have any questions about this recipe, I will love to hear about them in the comment section below. Did you make this recipe? Snap a photo and tag me #theduchezkitchen- I love to see your creations on Instagram and Facebook. Find me @theduchezkitchen.
Thanks for reading. As always, know that God loves you, and stay blessed!
Happy baking and decorating!!
Chocolate Caramel Apple Slices
- Baking donut mold / Silicon donut mold
- Glass bowl
- Mini bow mold
- 1/3 cup white candy melt
- 1 bag brown chocolate wafer
- 2 Medium size Apples
- 1 bag sprinkles (optional)
- Wash and slice the apples into ¼ inches rounds. Cut the tough central core of the slices with 1 ¼ inches metal circle cutter and discard. Then transfer the apple slices into a bowl of water; add lemon juice or fresh fruit protector to the water to prevent discoloration of the apples.
- Then transfer the apples onto to a tray lined with paper towel to blot out any excess water from the apple slices. Place the apple slices in the refrigerator to chill.
- Melts the chocolate or candy melts either using double boiler or microwave. Spray donut baking pan with non-stick cooking oil to help release the apples when done. If you are using silicon donut mold, then there is no need to spray but make sure it is clean and dry.
- Then spoon 2 tablespoons of melted chocolate into each mold or about 1/3 halfway, tap and turn the baking pan or mold for the chocolate to coat the mold evenly. Drop one apple slice into each mold and add the melted caramel to cover the fruit. Place the mold into the refrigerator for about 5 minutes to firm the caramel.
- Add the rest of the melted chocolate to cover the caramel and the apples. You don’t want any apple or caramel showing. Place the mold into the refrigerator for about 20 – 30 minutes until the chocolate firms up. Flip the baking pan to release the apples if using but use your hands to unmold the apple from the silicone mold.
- Drizzle with melted chocolate, Serve and enjoy.
The chocolate caramel apple slices can be stored in the refrigerator for up to a week. Lay the chocolate-covered apples on a paper towel in a bowl and cover them with more paper towels.
These can also be frozen for up to three months. First, freeze the pineapple donut on parchment paper individually. When the pineapples are well frozen, stack them, wrap them with wax paper, and put them in a freezer zip lock bag, and store them. When ready to eat, defrost the pineapple in the fridge for about an hour.