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These S’more Caramel Apples are fun and easy for anyone to make. They combine the classic graham cracker, chocolate, and marshmallows that you would make s’mores with and then put it on an apple. Can’t get better than that!
Table of Contents
Easy Caramel Apple S’mores
I like to call this a summer meets fall recipe because these caramel apples call for s’more makings you’d get in the summer and the apples you get in the early fall during apple picking. As for apples, I love to use Granny Smith. That being said, when you’re going apple picking you don’t always know what you’re going to get. So, any apple of your liking will work great with this recipe!
- Granny Smith Apples: Or any of your choosing.
- Caramel Bits: You can also use unwrapped caramel squares.
- Water: This is to help you melt the caramel
- Graham Cracker Sheets: These will be broken into small pieces.
- Mini Marshmallows
- Chocolate Candy Melts
How to make Caramel Apples
- Melt caramel with water in a large microwave safe bowl. Make sure you have all your ingredients ready to go and a cookie sheet lined with parchment or silicone baking mats.
- Dip the apple in the caramel to coat.
- Press marshmallows and graham crackers on the caramel to stick.
- Drizzle with melted chocolate.
- Boiling the apples is an important step, even if you don’t want to do it. It will save you a lot of trouble later on – your caramel will be sure to stick.
- When putting the caramel on the apples, it is important to work fast. If the caramel starts to harden, simply reheat it.
- Stick the marshmallows on the apple as soon after you put the caramel on to make sure the caramel is loose enough to hold on to the marshmallows.
Yes. Caramel Apples need to be refrigerated to ensure the apples won’t go bad.
Once you completely melt your caramel, keep the stove on low heat. This will make it so the caramel stays unhardened.
Caramel Apples can last up to three weeks in the refrigerator.
S’more Caramel Apples
- 5 wooden sticks or skewers
- 5 Granny Smith Apples
- 1 11 ounce bag (311g) caramel bits or unwrapped caramel squares
- 1 ½ tablespoons water
- 4 graham cracker sheets (broken into small pieces)
- 2 cups mini marshmallows
- 5 ounces chocolate candy melts
- To remove the wax from the apples: Bring a large pot of water to a boil (one large enough to fit all the apples). Add a few tablespoons of apple cider vinegar or a teaspoon of baking soda. Add apples and submerge for 30 seconds, then remove the apples and pat dry. Let cool completely before dipping.
- Microwave melting: Place the caramel bits and water in a microwave safe bowl. heat for 1 minute on high power. Stir, heating in additional 30 second increments until melted and smooth.
- Stovetop: Heat caramel bits and water in a saucepan over medium heat. Stir until melted (about 3-5 minutes). Once melted, turn the heat very low (you want to keep the caramel warm).
- Working quickly, one apple at a time, dip in caramel. You may need to tip the pan and/or use a spoon to help you cover the entire thing.
- Place pieces of graham cracker and mini marshmallows on the caramel, pressing lightly to stick. Repeat with all apples and chill until set, about 30 minutes.
- Melt candy melts in a microwave safe bowl in 30 second increments, stirring between each. Add to a sandwich bag and cut off one tip, then drizzle all over apples.
- Chill until hardened, at least 30 minutes. Store in refrigerator.
- Caramel Bits are easier to use (no unwrapping), if you can find them. Usually they’re sold in the baking aisle, or in fall you’ll find them with the fall products.
- It’s not required to boil the apples to remove the wax but if you have trouble with the caramel sticking that is why – the wax is making it slide off. This will ensure the caramel sticks to your apples.
- If the caramel gets hard during dipping, just reheat it to thin.
- I like using Ghiradelli candy melts (found in the baking aisle) but you can also use almond bark.
Last Updated on September 8, 2023