Cookies and cream caramel apples


  • Prep Time25 mins
  • Total Time50 mins
  • Makes6
Cookies and cream caramel apples

Photo, Erik Putz.

Chatelaine Triple Tested

Granny Smith apples are hands down the best variety for making candy apples - our latest Instagram-worthy obsession.


  • 6 wooden sticks

  • 6 medium tart apples, such as Granny Smith

  • 1 1/4 cups brown sugar

  • 1/3 cup light corn syrup

  • 1/2 cup 35% cream

  • 1/2 cup butter

  • 2 tbsp maple syrup

  • 1 tsp vanilla

  • 1/8 tsp salt

  • white chocolate, melted

  • chocolate wafers, crushed


  • LINE a large baking sheet with parchment paper. Insert chopsticks into apples.

  • STIR brown sugar with corn syrup, cream, butter, maple syrup, vanilla and salt in medium saucepan. Heat over medium-high until sugar dissolves, about 3 min. Boil, stirring constantly (and slowly) until candy thermometer registers 240F, about 10 min. Scrape caramel into heatproof 2-cup liquid measure and cool to 200F, about 10 min.

  • DIP apples, coating almost to the top. Invert, turning frequently, to allow caramel to set. Place apples on prepared sheet (it will pool a bit). Refrigerate about 2 min. If caramel pools, you can press it back up onto apple while still warm. Roll in melted white chocolate, then in chocolate wafer cookies. Refrigerate until set, about 1 hour. Caramel apples can be made up to 1 week ahead.