The Do’s and Don’ts of Chocolate Covered Caramel Apples

Maybe it’s just me, but I feel like chocolate covered caramel apples can be a little tricky. I think it’s because they’re so much about the looks. 

I mean, if you’re going through the effort of making chocolate covered caramel apples, you want them to look great, because you’re probably making them for an occasion or for other people, right?
So it only makes sense that you should have some type of recovery plan in case you mess them up. (not that you would, of course. Ahem)
But who wants to waste an entire apple??
Consider this your Chocolate Covered Caramel Apples Recovery Plan. 
The Emergency Fire Escape Route of apples gone “oops!”
So pay attention and listen up! 
Here are some Do’s and Don’ts for your next chocolate covered caramel apple attempt:
Do: dip apples in crushed/chopped up candy!
Leftover Halloween candy is the best– 
I’ve eaten Snickers, Heath, M&M, and Butterfinger apples!
Crushed candy will cover all sorts of mistakes.
For instance, maybe you used the *wrong caramel recipe for dipping– and it didn’t set very well.
Or at all (ahem).
But once the chocolate is on and it’s dipped in Heath Bar crumble (or any other chopped/crushed candy) — no one will ever know :)
This one is both a ‘Do’ and a ‘Don’t’ :
Don’t: be afraid to experiment with piping on chocolate designs– it might look scary, but you may find that all it takes is a tiny bit of practice to get it right!
Which leads us to:
Do: have a practice apple. Apples are kind of a tricky shape to decorate– all curvy and stuff. 
So set aside one apple (and you can eat it all by yourself later) to practice on.
Do: use candy melts instead of chocolate. It’ll save you a headache, I promise.
The candy melts will harden faster, smoother, and won’t melt when you touch it.
Plus you could use cool colors!
Do: Drizzle. 
When all else fails, and the apple has just become a chocolate disaster– drizzle like crazy.
You can just use a zip top bag and snip the corner, but I really like to be able to use a tip– 
either on a frosting bag or squeeze bottle
I think using a tip makes the sloppiness of the drizzle look a little… less sloppy.
…and no one will have a clue what’s underneath :)
Most importantly,
Don’t: stress out.
At the end of the day, it’s caramel, chocolate, and apples.
It’s a delicious combo no matter how it goes!
There is no wrong way to do it.
Unless you don’t do it at all.
So go make some today!! 
They make uber-cute fall gifts all wrapped in cellophane
so take them around to the neighbors if you can stand to share :)

*Last week, I listed a microwave caramel recipe that I found on Pinterest on my Pinterest Tuesday: Caramel Apples post. I made that recipe for these apples, and it really didn’t set very well. So I’m recommending sticking to Kraft Caramels for apple dipping of all sorts.

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Ashton Swank

Ashton is the owner and author of Something Swanky. Although first and foremost a wife and mother, she considers herself an online entrepreneur, freelance writer and photographer, and brand ambassador. Her focus is in food styling, food photography and recipe development.