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Chocolate Covered Pumpkin Spice Caramel Apples
Pump up your caramel apples with pumpkin spice and a shower of chocolate!
Stonemill Pumpkin Pie Spice
gala or red delicious apples
Choceur White Chocolate bars
Moser Roth Dark 70% Chocolate bar
In a medium saucepan, add the sugar, corn syrup and water stirring to combine. Cook the sugar mixture over medium-high heat, stirring until the sugar is dissolved.
Cook the sugar mixture, swirling the pan (do not stir), until it becomes a light amber color, approximately 8-10 minutes. The syrup should register 320 degrees on a candy thermometer.
Remove the pan from the heat and slow whisk in the heavy cream until smooth. (Be careful, the caramel will bubble up violently.)
Whisk in the butter and pumpkin pie spice. Return the pan to low heat and stir until smooth.
Allow the caramel to cool for 2-3 minutes or until it's thick enough to coat a spoon.
Insert the sticks into the stem end of the apples.
Dip each apple in the caramel turning to coat. Allow the excess to drip off and cool on a parchment lined baking sheet coated with cooking spray.
Break the white chocolate bar into pieces and place in a microwave safe bowl. Melt in the microwave at 30 second increments, stirring each time until smooth.
Dip the apples in the chocolate turning to coat and return to the baking sheet to cool.
Break the dark chocolate bar into pieces and place in a microwave safe bowl. Melt the dark chocolate in the microwave at 30 second increments, stirring each time until smooth.
Using a spoon, drizzle the chocolate over the apples.
Allow the chocolate to harden completely before serving.