Description
S’mores candy apples transform a campfire classic into an extravagant dessert. They feature a soft caramel layer, a rich chocolate dip, graham cracker crumbs, and melted chocolate drizzle with mini marshmallows for a complete s’mores experience on a stick.
Ingredients
- 6 to 8 small crisp apples
- 6 to 8 sturdy wooden sticks or paper straws
- 1 cup unsalted butter
- 2 cups packed light brown sugar
- 1 cup light corn syrup
- 1 can sweetened condensed milk, 14 ounces
- 1 teaspoon vanilla extract
- Pinch of fine sea salt
- 2 cups milk or dark chocolate chips
- 2 tablespoons coconut oil
- 1 ½ cups graham cracker crumbs
- 2 cups mini marshmallows
Instructions
- Wash the apples in warm water and dry them very well. Remove the stems and insert a wooden stick straight down into the center of each apple.
- Line a large baking sheet with parchment or a silicone mat. Grease the liner lightly to prevent sticking.
- In a heavy saucepan over medium heat, melt the butter. Stir in the brown sugar, corn syrup, and sweetened condensed milk until the mixture is smooth.
- Cook the caramel, stirring often, until a candy thermometer reads 240°F (soft-ball stage). Remove the pan from the heat. Stir in the vanilla and salt.
- Let the caramel sit for 3 to 5 minutes to thicken slightly. Tilt the pan and dip each apple, turning to coat evenly. Let excess caramel drip back into the pan. Place the apples on the prepared baking sheet to set until the caramel is firm and not sticky.
- Place the chocolate chips and coconut oil in a microwave-safe bowl. Heat in short bursts, stirring between each, until completely smooth.
- Dip the bottom two-thirds of each caramel-coated apple into the melted chocolate. Let extra chocolate drip off, leaving some caramel visible at the top.
- Immediately roll the chocolate-coated portion of the apple in graham cracker crumbs, covering the sides and bottom completely.
- While the chocolate is still wet, press mini marshmallows into the graham crumb layer, clustering them around the sides of each apple.
- Drizzle any remaining melted chocolate over the marshmallow-covered apples in thin streams to secure the marshmallows and mimic a toasted look.
- Place the finished s’mores candy apples back onto the lined baking sheet. Let them sit at room temperature for 20 to 30 minutes until the chocolate is set and everything feels firm.
Notes
- Use dark chocolate instead of milk chocolate for a richer flavor.
- Swap graham cracker crumbs for crushed digestive biscuits if needed.
- Toast the mini marshmallows lightly with a kitchen torch for a campfire finish.
- Add a pinch of cinnamon to the graham crumbs for a warm flavor.
- Use chocolate graham crackers for an extra chocolatey version.
- Dry the apples thoroughly after washing so the coatings adhere properly.
- Have all toppings measured and ready before starting the chocolate dipping step.
- If the chocolate thickens, reheat it gently in the microwave in short bursts.
- Store apples loosely wrapped or bagged at cool room temperature for up to 2 days.
- Refrigerate for up to 3 days in a warm kitchen, bringing them to room temperature 20 minutes before serving.
- Prep Time: 35 minutes
- Cook Time: 25 minutes
- Category: Dessert
- Method: Candy Making
- Cuisine: American