83% would make again
Cookies N’ Cream Caramel Apples
featured in 4-Ways To Upgrade Your Caramel Apples
Bring in fall with some homemade caramel apples. Make your caramel dip, which comes together with less than five ingredients and can be stored and reheated on the stove. Then roll your apple in you favorite crushed cookies for a caramel apple with a spin!
November 20, 2019
for 8 apples
- nonstick cooking spray, for greasing
- 1 cup water (240 mL)
- 2 cups sugar (400 g)
- 2 cups heavy cream (480 mL), warmed
- ½ teaspoon kosher salt
- 8 small green apples, washed, dried, and stems removed, room temperature
- 2 cups white chocolate chip (350 g)
- 2 cups chocolate sandwich cookie (200 g), crushed
- 8 popsicle sticks
- instant read thermometer
- Calories 806
- Fat 44g
- Carbs 115g
- Fiber 7g
- Sugar 97g
- Protein 6g
Estimated values based on one serving size.
- Set a wire rack over a baking sheet and grease both with nonstick spray.
- Add the water and sugar to a medium saucepan. Cook over high heat, without stirring (so the mixture doesn’t crystallize), for about 10 minutes, until the mixture begins to turn golden brown. Note: Use a larger pan than you think you need; the caramel will bubble up when you add the cream.
- Reduce the heat to low. Slowly pour in a little bit of the heavy cream. The mixture will bubble. When it begins to recede, carefully whisk to incorporate the cream. Continue adding the cream in increments, stirring to incorporate.
- Once the cream is incorporated, stir in the salt. Increase the heat to medium-high and cook for 10–12 minutes more, until the caramel reaches 250°F (120°C) on an instant read thermometer. Remove the pot from the heat and let the caramel cool for about 5 minutes. Carefully transfer to a heatproof liquid measuring cup or bowl.
- Stick a popsicle stick though the top of each apple, about ⅔ of the way through.
- Dip an apple into the caramel until completely coated. Lift the apple from the caramel and spin the stick for 20–30 seconds to remove excess caramel. Set upright on the wire rack. Repeat with the remaining apples. Refrigerate until the caramel is set, about 20 minutes.
- Melt the white chocolate chips in the microwave on medium power in 30-second increments, stirring between, until smooth.
- Dip each caramel apple into the melted white chocolate, coating about ¾ way up the sides. Immediately roll the white chocolate-covered apple in the crushed chocolate sandwich cookies and place on the prepared baking sheet.
- Let set in the refrigerator for 30 minutes. Leftover caramel apples will keep, loosely covered, in the refrigerator for 2–3 days.