Ingredients
Equipment
Method
- Prepare the Apples
- Line a baking sheet with parchment paper. Stir the lemon juice into the cold water in a bowl. Core the apples and cut each into 8 wedges. Soak the slices in the lemon water for 3 minutes, then drain and pat them completely dry with paper towels, since moisture stops the caramel from sticking.
- Make the Caramel
- In a medium heavy-bottomed saucepan, combine the brown sugar, butter, cream, corn syrup, and salt. Cook over medium heat, stirring constantly, until the butter melts and the sugar dissolves. Bring to a gentle boil and cook, stirring, for 5 to 7 minutes, until the caramel reaches 225°F (107°C). Remove from the heat, stir in the vanilla, and let cool for 10 minutes, until thick enough to coat a spoon.
- Dip and Decorate
- Dip each apple slice about two-thirds of the way into the warm caramel, turning to coat the sides. Scrape the back of the slice against the rim of the pan to remove drips, and place the slice on the parchment. Refrigerate for 15 minutes, until the caramel is tacky but still gooey.
- Melt the white chocolate chips with the coconut oil in 20-second microwave bursts, stirring, until smooth. Cool for 1 minute, then transfer to a piping bag with a tiny tip snipped off. Pipe a small ghost shape, with a rounded head and a wavy bottom, on the caramel of each slice. Melt the dark chocolate chips in a separate bowl, transfer to a second piping bag, and dot two eyes and a small mouth on each ghost, or use a toothpick to dab on the details. Refrigerate for 15 more minutes to set.
Notes
Dry apples: Dry the apple slices very well. Wet or waxy surfaces make the caramel slide off. If your apples have a waxy coating, wash them in hot water first.
Caramel texture: At 225°F (107°C), the caramel is soft and gooey. For a firmer caramel that sets chewy, cook to 235°F (113°C).
Quick caramel: For a shortcut, melt 14 ounces (400 g) of soft caramel candies with 2 tablespoons (30 ml) of cream in the microwave and use it in place of the homemade caramel.
Safety: Hot caramel can cause serious burns. Let it cool before dipping, and keep children away from the stove.
Ghosts: Practice a few shapes on parchment first. A small round blob with a pulled-down wavy tail is enough to look like a ghost. Use a thin, steady squeeze.
Toppings: Roll the caramel edges in chopped toasted pecans, crushed pretzels, or crushed cookies before decorating.
Allergies: This recipe contains dairy and soy. Check labels on chocolate chips for other allergens.
Storage: Best served within 4 hours. Store in a single layer in the refrigerator for up to 1 day. The apples may release liquid over time, which softens the caramel. Nutrition (per serving, 3 slices) Calories 400 kcal Carbohydrates 55 g Protein 2 g Fat 22 g Saturated fat 14 g Cholesterol 60 mg Sodium 90 mg Potassium 180 mg Fiber 2 g Sugar 52 g
Caramel texture: At 225°F (107°C), the caramel is soft and gooey. For a firmer caramel that sets chewy, cook to 235°F (113°C).
Quick caramel: For a shortcut, melt 14 ounces (400 g) of soft caramel candies with 2 tablespoons (30 ml) of cream in the microwave and use it in place of the homemade caramel.
Safety: Hot caramel can cause serious burns. Let it cool before dipping, and keep children away from the stove.
Ghosts: Practice a few shapes on parchment first. A small round blob with a pulled-down wavy tail is enough to look like a ghost. Use a thin, steady squeeze.
Toppings: Roll the caramel edges in chopped toasted pecans, crushed pretzels, or crushed cookies before decorating.
Allergies: This recipe contains dairy and soy. Check labels on chocolate chips for other allergens.
Storage: Best served within 4 hours. Store in a single layer in the refrigerator for up to 1 day. The apples may release liquid over time, which softens the caramel. Nutrition (per serving, 3 slices) Calories 400 kcal Carbohydrates 55 g Protein 2 g Fat 22 g Saturated fat 14 g Cholesterol 60 mg Sodium 90 mg Potassium 180 mg Fiber 2 g Sugar 52 g