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September 26, 2012

Chocolate and Caramel Dipped Apples

Saturday marked the official start to Fall and I wasted no time in ringing in the new season! Although it was 90+ degrees outside and the air conditioner was on full force,  I spent the morning getting into full Fall mode. I have been anxiously awaiting to make Chocolate and Caramel dipped apples after reading an article titled Dipped & Covered Apples by Maureen Stanley & Gabrielle Hoffman in Delight's Gluten Free Magazine.

One of the great things about this fall treat is that it is naturally gluten free! Crisp apples covered with caramel and chocolate coated in a variety of sweet toppings. As expected, I couldn't decide on one type of delicious sugary combination so I decided I would try them all!  

Dark Chocolate with Pistachios
Dark Chocolate with Crushed Cashews
Dark Chocolate with Sea Salt
White & Chocolate Drizzle 
Vanilla Chocolate with Pumpkin Patch Sprinkles
Caramel Vanilla with Cinnamon Sugar
 I used Granny Smith and McIntosh apples.
In the past I have had a hard time with the chocolate and caramel layers staying on the apple, although this year I learned an expert tip. Dip an apple in boiling water for 10 seconds, this will ensure the chocolate and/or caramel will stick to the apple.

My favorite combo (by far) was the caramel vanilla dipped apple with cinnamon sugar!   
Once dry,  I tied a light orange ribbon at the top of each popsicle stick to give it an extra touch of fall.


  1. looks delicious!! Just wondering what kind of white chocolate wafers you used and where you found them.

    1. Hi! Thanks for stopping by! I use Wilton's Candy Melts. I have found them at Party City and Michaels. I prefer to melt them in a crock pot on low.

      Good luck & happy Fall!