Description
Cozy up with hot chocolate candy apples topped with marshmallows and cookie crumbs for a fun winter treat that’s perfect for January. This recipe combines crisp apples with hard candy, milk chocolate, marshmallows, and cookie crumbs.
Ingredients
- 6 to 8 small crisp apples
- 6 to 8 sturdy wooden sticks or paper straws
- 2 ½ cups granulated sugar
- 1 cup light corn syrup
- 1 cup water
- ½ teaspoon cream of tartar
- ½ teaspoon vanilla extract
- 1 ½ cups milk chocolate chips
- 2 teaspoons coconut oil
- 1 ½ cups mini marshmallows
- ½ cup crushed chocolate sandwich cookies or graham crackers
- ¼ cup white chocolate chips
- 1 teaspoon coconut oil
- 2 tablespoons unsweetened cocoa powder or hot cocoa mix
Instructions
- Wash the apples in warm water and dry them very well. Remove any stems and push a wooden stick straight down into the center of each apple.
- Line a large baking sheet with parchment or a silicone mat. Lightly grease the liner.
- In a medium heavy saucepan, combine the sugar, corn syrup, water, and cream of tartar. Stir gently just until everything is evenly moistened.
- Bring the mixture to a boil over medium-high heat without stirring. Cook until it reaches 300°F, the hard-crack stage, using a candy thermometer. Remove from the heat and stir in the vanilla extract.
- Tilt the pan slightly. Carefully dip each apple into the hot candy syrup, turning to coat evenly. Let excess drip back into the pan before setting the apples on the prepared baking sheet to cool and harden completely.
- Place the milk chocolate chips and 2 teaspoons coconut oil in a microwave-safe bowl. Heat in short bursts, stirring between each, until smooth and fluid.
- Dip each set candy apple into the melted milk chocolate or spoon the chocolate over the top, letting it run down the sides in a thick layer. Allow any extra to drip off.
- While the milk chocolate is still wet, press mini marshmallows all around the bottom half of each apple so they cling to the coating.
- Sprinkle the crushed chocolate cookies or graham crackers over the chocolate-coated top and sides.
- Melt the white chocolate chips with 1 teaspoon coconut oil in the microwave in short bursts, stirring until smooth. Drizzle it lightly over the tops of the apples in wispy lines.
- Finish each apple with a light dusting of unsweetened cocoa powder or hot cocoa mix over the top while the white chocolate is still soft so it sticks.
- Let the decorated hot chocolate candy apples stand at room temperature for 20 to 30 minutes, or until all chocolate is set and dry to the touch before serving.
Notes
- Use dark chocolate chips instead of milk chocolate for a richer flavor.
- Swap chocolate sandwich cookies for plain graham crackers for a milder crunch.
- Use mini dehydrated marshmallows if you plan to package or gift the apples to keep them firm longer.
- Add a pinch of cinnamon to the cocoa powder before dusting for a spiced twist.
- Store apples at cool room temperature, loosely wrapped, for up to 2 days. Refrigerate for up to 3 days if the kitchen is warm.
- Do not freeze candy apples.
- Prep Time: 30 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Dipping and Coating
- Cuisine: American