The Royally Baked / Recipes  / Chocolate Sea Salt Caramel Apples

Chocolate Sea Salt Caramel Apples

Who doesn't love a good caramel apple. Chewy stick to your teeth caramel slapped on a crispy tart juicy apple, what's not to love? These apples take it a step further with a coating of chocolate and sea salt.

This recipe is very versatile, you could keep it classic and just dip the apples in caramel, or switch out the chocolate or white chocolate, o change the sea salt for your favourite topping (peanuts, m&ms, coconut, you get the picture).


Chocolate Sea Salt Caramel Apples

Makes 4  large apples


  • 4 large apples (whichever variety you prefer)
  • 4 sticks
  • 1 lb. / 450 gm Compound chocolate (such as Wiltons)
  • Flakey sea salt

For the caramel:

  • ¼ cup / 60 ml water
  • 2 cups / 400 gm sugar
  • ½ cup / 150 gm glucose or corn syrup
  • ½ cup + 1 Tbsp / 125 gm butter, room temp.
  • ½ cup / 100 gm sour cream, room temp.
  • 1 tsp sea salt
  • 2 tsp / 10 ml vanilla extract



Making the caramel:


1. In a medium sized pot add the water, sugar and glucose. Stir using a wooden spoon over medium low heat. Once the sugar is dissolved, take out the wooden spoon and NO LONGER STIR (to avoid crystallization). Just let it boil and do its thing

2. Cook the sugar until caramelized and the colour has reached a dark amber.

3. Take the caramel off the heat, stir in the room temperature butter, sour cream, and sea salt carefully because the caramel will start to boil violently (bringing the butter and cream to room temperature helps). And finally stir in the vanilla extract so the flavoring doesn't all evaporate.

4. Check the consistency of caramel by placing a small amount on a plate, allowing it to cool for a minute. Test by tasting and feeling the caramel in your mouth. If it's a chewy then you're good to go.

-If the caramel is too hard and brittle, then return it back to a low heat stirring in 1 to 2 tablespoons of water. Once the water is incorporated, repeat the test.

-If the caramel is too soft like a sauce, then you will need to boil off more of the moisture. Return the caramel back to the heat, cook for an additional 2 minutes, then repeat the test.

Assembling the apples:

1. Melt the chocolate in a microwave safe bowl in the microwave, obviously, at 30 second burst, stirring in between until completely smooth and liquid. Set aside.

2. Taking the cold apples directly from the fridge, remove the stems, and pierce with the sticks making sure they can each stand up on their own.

3. Dip the cool apples into your cooled down caramel (if the caramel is still too warm you will have a thin layer, the cooler the caramel the thicker the layer will be, and we like it thicc) Spin the apples above the pot, allowing the excess to drip back in. You will need to hold the apple for a couple of minutes in the air, rotating so that the caramel layer cools evenly. Place on a silicon mat or parchment paper. Repeat the process with the other apples.

If you notice the caramel starts to puddle at the bottom of your apples, you can easily mold back the caramel once the caramel apples have cooled down, nothing to worry about.

4. Repeat the process with dipping the caramel apples in the melted chocolate, then working quickly before the chocolate has set, sprinkle with sea salt. Place the apple back on the silicon mat or parchment paper. Allow to set at in the fridge for 15 minutes.

You're welcome.



  • Jose g
    November 25, 2018 at 1:05 pm

    Hey there got to try this at home they look amazing!

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