Through the stems, puncture each apple with a popsicle or cookie stick. Line a baking sheet with wax paper and coat generously with cooking spray. Set aside.
Pour the caramel bits and the water into a microwave-safe bowl. Heat in the microwave in 30-second intervals (stirring after each) until the caramel is melted and free of lumps. Dip the apples into the melted caramel, turning until coated. Place the caramel apples onto the prepared baking sheet. Place in the refrigerator for 30 minutes.
Cut away the “caramel puddle” from the bottom of each apple. Place wax paper onto another baking sheet and coat generously with cooking spray. Pour the chocolate chips into a microwave-safe bowl and heat in the microwave in 30-second intervals (stirring after each) until the chocolate is melted and free of lumps.
Dip the caramel apples into the melted chocolate, turning until coated. Sprinkle sea salt evenly over the surface of each apple. Place onto the prepared baking sheet and place back in the fridge for 30 minutes. Serve at room temperature or chilled, sliced into sections or whole.
- Chopped peanuts are an excellent topping!
- When still wet, roll the apples through chopped candy or even candy corn for an extra touch of sweetness.
- Caramel apples will last in the fridge for up to 2 weeks.
- Tart Granny Smith apples are the perfect contrast to sweet caramel and chocolate. Honeycrisp or other firm varieties are delicious, too!
- Make sure the apples are completely dry before dipping them in order to avoid having bubbles in your caramel.
- Add 1 tablespoon corn syrup to the caramel bits for an extra glossy finished product.
Calories: 464.89kcal | Carbohydrates: 83.67g | Protein: 3.41g | Fat: 15.09g | Saturated Fat: 8.8g | Cholesterol: 3.78mg | Sodium: 2305.49mg | Fiber: 7.68g | Sugar: 71.17g
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