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“This recipe recently appeared in our local newspaper. It's a great way to use up all that extra Halloween candy. NOTE: All candy you choose to use should equal a total of 1 1/2 cups. Toppings such as the M&M's, and pretzels should be broken into pieces.”

Ingredients Nutrition


  1. Insert popsicles sticks into stem side of apples.
  2. Place apples on a silicone mat or lightly greased foil-lined baking sheet.
  3. Put candy topping into a bowl or, if desired, sort different options into several bowls and set aside.
  4. In a large saucepan, over medium-high, melt the butter and add the cream, corn syrup, brown sugar and a pinch of salt.
  5. Bring mixture to a boil stirring 'constantly' with a heat proof spatula, and cook, stirring constantly and scraping the bottom and sides of the pan, until mixture reaches 246 to 250 degrees on a candy thermometer, lower for softer and higher for stiffer caramel.
  6. Immediately remove from heat and stir in the vanilla extract.
  7. Carefully transfer the caramel to a heat-proof bowl that holds at least 4 cups.
  8. Working quickly and grasping the stick, dip an apple into the hot caramel, allowing any excess to drain, then immediately sprinkle with a pinch of the sea salt (if using) and press the apple into topping or toppings.
  9. Sprinkle with coconut (if using).
  10. Place coated apple, stick end up, on mat or baking sheet.
  11. Repeat with remaining apples.
  12. After the caramel cools, use a fork to drizzle with melted chocolate.
  13. Cool at room temperature until chocolate sets.
  14. Serve immediately or store in a covered container in the refrigerator for up to 2 weeks.
  15. NOTE: All candy you use should equal a 'TOTAL' of 1 1/2 cups.

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