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Black Caramel Apples: Showstopping and Delicious!
These black caramel apples are coated in a glossy, jet-black caramel made with black cocoa powder for a deep, Oreo-like flavor. The homemade caramel is sweet, salty, and customizable, so you can cook it for either a soft-chewy or firmer bite.
I can’t even begin to describe how beautiful these apples turned out; the pictures don’t do them justice. They are truly stunning to see in person. As for the flavor, it’s sweet-salty, with depth from both caramelization of sugars and the Maillard reaction from heavy cream and butter.
In this tutorial, I’ll teach you how to make foolproof caramel sauce, which serves as the base for the coating, and we’ll also go over how to tailor the texture. Do you prefer a chewier texture? Or a soft-chew? You can have either! Let’s get started.
Ingredients
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SMALL APPLES are my favorite for caramel apples because we get a higher ratio of caramel to apple, and they’re easier to manage and dip. If you have larger apples, just make sure you use a pot deep enough to submerge them. I tilt my pot anyway to accommodate larger apples and I’ll show you below. You can use any type, although I really like Granny Smith or Cosmic Crisp. The caramel is very sweet, so Granny Smith apples add complexity with their tartness, whereas Cosmic Crisp just adds a bit more sweetness to the dessert.
Most commercially available apples are coated in a food-safe wax. I didn’t find any difference between the apples I boiled (thus removing their waxy coating) and those I thoroughly washed in warm water and wiped clean.
WHITE GRANULATED SUGAR is the base of the caramel. When heated, the sucrose molecules break down and recombine into hundreds of delicious aromatic compounds through caramelization. It also produces amber-colored compounds, which give it its beautiful color.
WHITE VINEGAR added in a very small amount helps prevent sugar crystals from forming by breaking some sucrose into glucose and fructose, which are smaller and thus less prone to crystallization.
HEAVY CREAM adds (mostly) fats and water to the caramel. If we didn’t add any liquid to a caramel, it would solidify into a hard mass. For a caramel sauce, heavy cream is excellent; its water content helps cool the sugar, and its milk proteins and sugars contribute to browning via the Maillard reaction, adding flavor complexity.
UNSALTED BUTTER acts similarly to heavy cream, just with more fat and less water. It also adds emulsifiers that help the sauce stay smooth and homogeneous.
BLACK COCOA is the queen of this dessert and one of my favorite ingredients to work with. It is a highly alkalized cocoa powder that’s nearly black. It provides a rich, earthy flavor and dramatically dark color, intensifying both the taste and appearance of the caramel coating.
SALT is absolutely necessary for this saucel; without it the caramel will be very sweet. Go ahead and taste the caramel sauce without any salt - you may notice it’s very flat and perhaps one-note (sweet). Add a bit of salt, and you should start to see how it enhances the Oreo flavor and tones down the sweetness.
Step by step:
STEP 1 | Set up the apples and ingredients
WHY:
Caramel sticks best to a clean, completely dry apple. Many store-bought apples have a thin wax coating on their skin, however, I’ve not had issues with my caramel not sticking as I wash them in very hot water and dry them thoroughly with a towel. Also, it’s important to prepare everything before you start. It is also important because once the sugar begins to caramelize, the process moves quickly.
HOW:
Lay out your ingredients, line a tray with parchment or wax paper, and have your clean apples, tools, and pot/bowl ready before you start.
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Cut butter into small chunks and sift black cocoa powder into a small bowl (1a). Set aside. In a small bowl, combine sugar and vinegar. Rub the mixture together with your fingertips to distribute.
Remove apple stems by twisting them off. Insert chopsticks or thick skewers into the tops and place the apples on a parchment- or wax-lined tray (1b).
STEP 2 | MELT THE SUGAR.
WHY:
Adding the sugar gradually helps it melt evenly and gives you more control over caramelization. As the sugar heats, it first melts into a clear syrup and then begins caramelizing, developing its characteristic amber color and deeper flavor. You don’t need a thermometer for this step and can just go by how the caramel looks.
There are two popular methods for making caramel: the wet method and the dry method. The wet method starts with sugar and water; as the mixture cooks, the water evaporates and the sugar eventually gets hot enough to caramelize.
What I’m doing here is essentially the dry method. We’re starting with sugar, but I’ve added a tiny amount of vinegar. And that little bit of vinegar is important: its acetic acid helps break some of the sucrose into glucose and fructose, a process called inversion. Those smaller sugars interfere with sucrose molecules lining back up into crystals, which helps reduce the risk of crystallization.
That also makes this method a little more forgiving when it comes to stirring. You may have heard that you should never stir caramel, but that warning is mainly about encouraging crystallization, particularly when making wet caramel. Because we’ve added an acid to help inhibit crystal formation, we can stir in this method.
Corn syrup can serve a similar purpose. It already contains glucose, along with other sugars, which interfere with sucrose crystallization and make caramel less likely to seize or turn grainy.
HOW:
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Add a 1/4-inch layer of this sugar to a thick-bottomed saucepan over medium heat (2a). Stir constantly as the sugar melts—first turning perhaps clumpy + clear (2b), then amber + liquified (2c).
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Add more sugar gradually, letting each addition melt before the next (2d-f). Repeat until all the sugar is melted and reaches a light amber to honey color (2g), then remove from the heat.
STEP 3 | ADD HEAVY CREAM TO THE CARAMEL.
WHY:
Heavy cream adds water, fat, milk proteins, and milk sugars, transforming the hard caramelized sugar into a softer caramel sauce. The milk proteins and sugars undergo the Maillard reaction, while simultaneously releasing steam as they hit the very hot caramel. Adding the heavy cream gradually will ensure you reduce clumping.
HOW:
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Carefully pour in a small splash of heavy cream while stirring constantly (3a). It will bubble and steam. Add the rest in small amounts, stirring each time (3b). If the mixture seizes into a hard lump, return it to medium heat and stir until smooth.
STEP 4 | ADD BLACK COCOA POWDER + BUTTER
WHY:
Black cocoa provides deep flavor and a dramatic dark color, while butter adds fat and flavor, and helps emulsify. Mixing these in now ensures even incorporation before the final heating stage.
HOW:
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Whisk or stir in the sifted black cocoa powder until evenly distributed (4a,b).
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STEP 5 | REHEAT THE MIXTURE TO 235–240°F/113–116°C
WHY:
We must reheat the caramel after adding the heavy cream and butter to evaporate some of the water and adjust the final caramel texture. If we try to dip the apples now, the caramel will slide off because of the excess water. Heating to 235°F/113°C gives a soft chew, while 240°F/116°C creates a firmer bite by evaporating more water. The higher the temperature, the less moisture remains.
HOW:
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Return the pot to medium-high heat. Stir continuously as the mixture begins to bubble and steam (5a). Cook until it reaches 235–240°F (113–116°C) and becomes thick and glossy (5b). Choose 235°F for softer caramel, or 240°F for a firmer chew.
STEP 6 | DIP YOUR APPLES
WHY:
Letting the caramel cool slightly before dipping allows it to thicken for better coating. It’s best to salt the caramel at the very end because we’ve adjusted the ingredient ratio; if we salted earlier, we might end up with an overly salty caramel.
HOW:
Stir in the salt, then let the caramel cool to around 200°F for a nice, thick coat.
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Tilt the pot away from you (6a) and dip each apple by its skewer, rotating it to coat fully (6b,c).
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Let the extra drip off (6d), then place it on the lined tray (6e).
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If the caramel thickens too much to dip, gently reheat (6f). I actually like the look of the apples near the end - they’re irregular and drippy and a little creepy looking, if that’s the vibe you’re after.
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After the caramel sets (about 30 minutes to an hour), you may get a puddle underneath—just smear around underneath to tidy up (6g). You can also cut it off. Store apples in the fridge if not eaten the same day.
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Before starting the recipe, please read this!
Measure by weight, if possible.
Measuring by weight is the best way for you to replicate my recipes. I develop recipes using ingredients (even liquids) measured in grams, which is why you see them listed first in the recipe cards. For measurements under 5 grams, I will typically only list the volumetric measurements (teaspoons, etc.), as most home scales are not precise for such small weights.
In most cases, I have converted grams to volumetric measurements (aka US customary units) for bakers who prefer this method. However, the measurements are not as precise and may have awkward proportions. The recipes should still work, but for the ultimate precision, try to use weight.
This is the OXO scale I use daily. I also purchased this budget version of a good scale, which I keep at my Mom’s house for baking. If you’re interested in other tools I use for my baking, I’ve compiled a list here.
Use room temperature ingredients.
All my ingredients should be used at room temperature, or 65-75 °F/18-24 °C. I will always indicate if you need something outside this range. If no details are given, room temperature is the default.
Pay attention to the ingredient descriptions.
I try not to be brand-specific, but I will always note an interesting result from a type of ingredient, be it negative or positive.
A specific note regarding salt: I use Diamond Crystal Kosher salt for everything on this site except for frostings. In frostings, you want the salt to dissolve more easily, and kosher salt tends to leave granules behind. If you substitute table salt (more finely granulated) for recipes that list kosher salt, you must use half the volume indicated in my recipes.
Substitutions are hard.
That said, substitutions aren’t impossible but can be the toughest part of recipe development. Small swaps, like reduced-fat milk (2% fat) for whole milk (3.5% fat), usually work fine. However, bigger changes—such as replacing oil with applesauce or sour cream with Greek yogurt—can significantly impact texture and density.
Be wary of general, all-purpose substitutions in baking; I find that usually there is never a one size-fits-all solution. I carefully select ingredients for my recipes, so for the best results, start with the original recipe and modify with caution.
Read all the recipe instructions before beginning.
I’m in the “Pre-read the Chapter before Class Lecture” club... and I invite you to join! Baking new recipes can be intimidating, so let’s set you up for success. I want you to think about timeframes. Most fillings and frostings can be made ahead of time, and give you an extra day for mental space. Also, as you become a more proficient baker, you can anticipate and recognize steps. (“Oh, this has a meringue step, so I’ll need an extra clean bowl…” etc.) Ensure you go down the ingredient list and have everything at the right temperature.
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Black Cocoa Caramel Apples
- 4 small apples, such as Granny Smith or Cosmic Crisp
- 150 g (¾ cup) white granulated sugar
- ⅛ teaspoon white vinegar
- 120 g (½ cup) heavy cream (room temperature)
- 42 g (3 tablespoons) unsalted butter, sliced into 1 TB chunks (any temp is fine)
- 9 g (1 tablespoon) black cocoa*, sifted to remove clumps
- ¼ teaspoon finely granulated salt
Extra tools:
- 4 wooden chopsticks/thick skewers/candy sticks
- Instant read or candy thermometer
- 4 small apples, such as Granny Smith or Cosmic Crisp
- 150 g (¾ cup) white granulated sugar
- ⅛ teaspoon white vinegar
- 120 g (½ cup) heavy cream (room temperature)
- 42 g (3 tablespoons) unsalted butter, sliced into 1 TB chunks (any temp is fine)
- 9 g (1 tablespoon) black cocoa*, sifted to remove clumps
- ¼ teaspoon finely granulated salt
Extra tools:
- 4 wooden chopsticks/thick skewers/candy sticks
- Instant read or candy thermometer
- 8 small apples, such as Granny Smith or Cosmic Crisp
- 300 g (1 ½ cups) white granulated sugar
- ¼ teaspoon white vinegar
- 240 g (1 cup) heavy cream (room temperature)
- 84 g (6 tablespoons) unsalted butter, sliced into 1 TB chunks(any temp is fine)
- 18 g (2 tablespoons) black cocoa*, sifted to remove clumps
- ½ teaspoon finely granulated salt
Extra tools:
- 8 wooden chopsticks/thick skewers/candy sticks
- Instant read or candy thermometer
- Set up your ingredients/workstation.
Wash and dry the apples very well. Remove the stems, insert chopsticks or candy sticks into the stem indentations, and place the apples on a parchment- or wax-paper-lined tray.
Combine the sugar and white vinegar in a bowl and rub together to distribute. Cut the butter into chunks and sift the black cocoa into a small bowl. - Melt the sugar/make caramel.
Add enough sugar to form a thin layer, about ¼ inch (6 mm), over the bottom of a heavy-bottomed saucepan. Cook over medium heat, stirring constantly. The sugar will first look wet where it touches the pan, then melt and turn clear, then amber.
Sprinkle in another small amount of sugar and stir until melted. Continue adding the sugar gradually, allowing each addition to melt before adding more. Don’t worry if there are clumps, just keep stirring and they will melt into the rest of the sugar.
Once all the sugar has melted and the caramel is a light amber or honey color, remove the pan from the heat. - Add heavy cream to the caramel.
Carefully add the cream a small splash at a time while stirring constantly. The caramel will bubble and steam vigorously.
Continue gradually adding the cream until fully incorporated. If the caramel forms a hard or sugary mass, return the pan to medium heat and stir until smooth, then remove from the heat. - Add black cocoa powder and butter chunks.
Stir in the sifted black cocoa until evenly distributed. Add the butter and stir until melted and smooth. - Cook to 235–240°F (113–116°C).
Return the pan to medium-high heat and cook, stirring frequently, until the caramel reaches 235–240°F (113–116°C). This may take 3–10 minutes depending on your heat source and batch size. Let the thermometer guide you.
At 235°F /113°C, the caramel will have a softer chew. At 240°F/116°C, it will be firmer because more water has evaporated. - Cool slightly and dip the apples.
Stir in the salt. Let the caramel cool for a few minutes so it thickens slightly. Around 200°F/93°C, it should give the apples a nice, thick coating.
Holding an apple by the skewer, tilt the pot away from you and dip the apple into the caramel.
Sweep it along the sides of the pot as needed to coat the top. Let excess caramel drip off, then place the apple on the lined tray. Repeat with the remaining apples.
If the caramel becomes too thick for dipping, return the pan to the stove briefly, warm it gently, and stir.
A small puddle of caramel may collect beneath each apple. Once the caramel is set but still pliable, you can smooth the excess underneath to create a flat base.
Refrigerate the apples if you are not eating them the same day.
Recipe Card - Adriana's Notes
*Black cocoa powder is an alkalized version of natural cocoa powder, which in addition to raising the pH, turns the cocoa black. It has a smoky, mellow, and sometimes alkaline flavor reminiscent of Oreo cookies. It’s hard to source in stores, so I buy mine online. (I get it on Amazon, here.)
**You can use any type of apple here. Apples sold in the US typically have a safe, edible wax applied to their surfaces to ensure the fruit stays fresher for longer. You can remove the wax, if that's your preference. I didn't find any difference in apples that had the wax still on them in terms of the caramel adhering, however.
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