White Chocolate Churro Caramel Apples
These White Chocolate Churro Caramel Apples combine the nostalgic warmth of cinnamon sugar with the luxurious sweetness of white chocolate for a treat that's both visually stunning and irresistibly delicious. Perfect for fall gatherings, special treats, or an impressive homemade gift.
Equipment
- Baking Sheet
- Parchment Paper
- Microwave-safe Bowls
- Wooden or Popsicle Sticks
Ingredients
For the Apples
- 6 medium Granny Smith apples firm and chilled
- 6 wooden sticks or popsicle sticks sturdy
For the Caramel Layer
- 28 oz soft caramel candies unwrapped (2 bags, 14 oz each)
- 3 tbsp heavy cream
For the White Chocolate Layer
- 12 oz white chocolate chips or chopped white chocolate
- 1 tbsp coconut oil or shortening
For the Churro Coating
- 1 cup granulated sugar
- 2 tbsp ground cinnamon
- 1/4 tsp fine sea salt
Instructions
- Remove the apple stems and thoroughly wash each apple with warm water. Dry completely with paper towels, then chill in the refrigerator for at least 30 minutes. Insert wooden sticks firmly into the apple cores.
- Line a baking sheet with parchment paper or a silicone mat and lightly coat with cooking spray. Prepare all your toppings before starting the dipping process.
- Place unwrapped caramels and heavy cream in a microwave-safe bowl. Heat in 30-second intervals, stirring between each, until completely smooth (usually 2-3 minutes total). Allow the caramel to cool slightly for 1-2 minutes.
- Holding the stick, dip each chilled apple into the warm caramel, rotating to coat completely. Allow excess to drip back into the bowl, then place on prepared baking sheet. If caramel pools at the bottom, use a spatula to gently push it back up onto the apple.
- Refrigerate the caramel-coated apples for 30 minutes or until the caramel is set.
- Combine white chocolate chips and coconut oil in a microwave-safe bowl. Heat in 20-second intervals, stirring between each, until melted and smooth (usually 1-1.5 minutes total).
- Once the caramel layer is set, dip each apple into the white chocolate, rotating for even coverage. Allow excess to drip off, then place back on the parchment paper.
- While the white chocolate is still wet, mix the cinnamon, sugar, and salt in a shallow bowl. Roll each apple in the mixture, gently pressing to adhere.
- Return the completed apples to the refrigerator for 15 minutes to fully set all layers. Before serving, let them stand at room temperature for 10-15 minutes for the best flavor and texture experience.
Notes
- For best results, make sure apples are thoroughly dried after washing to help caramel stick better.
- Rub dried apples with a little lemon juice and then dry again to remove any remaining wax.
- Dip apple bottoms first in caramel, then rotate sideways to coat completely.
- If white chocolate begins to thicken, reheat for 10 seconds and stir again.
- For a beautiful presentation, place each apple in a cupcake liner to catch any drips.
- Store in the refrigerator for up to 3 days, loosely wrapped in parchment paper.
- Bring to room temperature for 15 minutes before enjoying for best texture.
- Rub dried apples with a little lemon juice and then dry again to remove any remaining wax.
- Dip apple bottoms first in caramel, then rotate sideways to coat completely.
- If white chocolate begins to thicken, reheat for 10 seconds and stir again.
- For a beautiful presentation, place each apple in a cupcake liner to catch any drips.
- Store in the refrigerator for up to 3 days, loosely wrapped in parchment paper.
- Bring to room temperature for 15 minutes before enjoying for best texture.
Nutrition
Calories: 650kcalCarbohydrates: 105gProtein: 5gFat: 25gSaturated Fat: 15gCholesterol: 20mgSodium: 280mgFiber: 4gSugar: 95g
Tried this recipe?Let us know how it was!