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Halloween Spiderweb Caramel Apples Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.8 from 90 reviews
  • Author: Wesley
  • Prep Time: 60 minutes
  • Cook Time: 20 minutes
  • Total Time: 200 minutes
  • Yield: 8 apples (16 servings)
  • Category: Dessert
  • Method: Stovetop
  • Cuisine: American

Description

Delight in the spookiness of fall with these Halloween Spiderweb Caramel Apples. Crisp Granny Smith apples are dipped in rich melted caramel, coated at the base with smooth chocolate and sprinkled with chocolate sprinkles, then decorated with a spiderweb pattern piped from melted chocolate and finished with chocolate candy spiders. These classic Halloween treats are perfect for parties or festive fall gatherings, combining sweet and tart flavors with a fun and creepy design.


Ingredients

Scale

Apples and Sticks

  • 8 Granny Smith Apples
  • 8 caramel apple dowels or twigs

Caramel Coating

  • 75 Kraft caramels (unwrapped)
  • 2 tablespoons water

Chocolate Decoration

  • 1 ½ cups (9 ounces) chocolate candy melts
  • Chocolate sprinkles
  • Chocolate candies (M&Ms)


Instructions

  1. Prepare Apples: Remove the stems from the Granny Smith apples and insert caramel apple dowels or twigs securely into each apple. Set the prepared apples aside for dipping.
  2. Line Baking Sheet: Line a baking sheet with parchment paper and lightly coat with cooking spray to prevent sticking when placing the coated apples.
  3. Melt Caramel: In a large saucepan over medium heat, combine the unwrapped Kraft caramels with 2 tablespoons of water. Stir occasionally until the caramel just melts into a smooth mixture, taking care not to overheat.
  4. Dip Apples in Caramel: Dip each apple one at a time into the melted caramel, using a spoon to ensure sides and top are evenly coated. Hold the apple over the pan to let excess caramel drip off, and scrape below the apple to remove excess caramel from the bottom. Place each coated apple onto the prepared baking sheet.
  5. Chill Apples: Place the caramel-coated apples in the refrigerator for about 20 minutes to allow the caramel to set firmly.
  6. Trim Excess Caramel: Using kitchen shears, carefully trim any excess caramel from the base of each apple for a neat finish.
  7. Melt Chocolate Candy Melts: Melt the chocolate candy melts according to package instructions, ensuring the chocolate is smooth and fluid for dipping.
  8. Dip Apple Bases in Chocolate: Dip the base of each caramel apple into the melted chocolate, allowing any excess chocolate to drip off, then immediately cover the dipped area with chocolate sprinkles. Place the apples back on the baking sheet.
  9. Chill Again: Refrigerate the apples again until the chocolate coating sets completely.
  10. Pipe Spiderweb Design: Fit a piping bag with a #2 plain tip and fill it with approximately ½ cup of leftover melted chocolate. Pipe 7 to 8 straight lines radiating from the top of the apple down to the chocolate base.
  11. Create Webbing: Between the straight lines, pipe curved lines connecting them in a web pattern.
  12. Add Chocolate Spiders: To mimic spiders, pipe 8 small legs and place a chocolate candy (such as M&Ms) in the center as the spider’s body.
  13. Final Chill and Serve: Keep the decorated apples chilled until the chocolate sets and they are ready to serve, up to 8 hours.

Notes

  • Use Granny Smith apples for their tart flavor that balances the sweetness of the caramel and chocolate.
  • Make sure to keep apples chilled between steps to help coatings set properly and maintain their shape.
  • If you prefer, substitute caramel apple sticks with natural twigs from non-toxic sources for a rustic look.
  • These decorated caramel apples can be stored refrigerated for up to 2 days but are best enjoyed fresh.
  • Use a warm, damp cloth to clean up any excess chocolate or caramel from surfaces and tools promptly.

Nutrition

  • Serving Size: 1 serving (half an apple)
  • Calories: 273
  • Sugar: 46 g
  • Sodium: 125 mg
  • Fat: 6 g
  • Saturated Fat: 4 g
  • Unsaturated Fat: 3 g
  • Trans Fat: 0 g
  • Carbohydrates: 54 g
  • Fiber: 2 g
  • Protein: 2 g
  • Cholesterol: 3 mg