Chocolate Caramel Apple Cauldron

Conjure up some wickedly fun Chocolate Caramel Apple Cauldrons for your Halloween party guests. Each caramel apple is coated in deep dark chocolate and is then decorated with modeling chocolate flames and neon green bubbling brew.

Originally Published October 25, 2011

I just had to find time in my crazy Halloween schedule to get this recipe for Chocolate Caramel Apple Cauldrons posted.

Our witch-themed party inspired me to transform a chocolate-dipped caramel apple into a cauldron complete with flames and a bubbling brew made out of modeling chocolate.

I made my own caramel apples and pushed the stick into the apple at an angle so that it would look like a large spoon stirring the cauldron and loved how they turned out.

Chocolate Caramel Apple Cauldron (makes 6-10)

Before you begin, if you aren't experienced with making chocolate, read my tutorial regarding types of chocolate, how to melt chocolate, and troubleshooting any problems you may encounter.

You will also need to make white and dark modeling chocolate, see the modeling chocolate recipe, here.

Ingredients

6-12 caramel apples (the size will determine how many you can make)
16 ounces melted and tempered semi-sweet chocolate
or melted dark cocoa candy melts/confectionery coating
1 recipe white modeling chocolate
1 recipe dark modeling chocolate
food coloring/icing coloring (I used neon green, yellow, red, orange)

Supplies

baking sheet lined with parchment paper or a Silpat non-stick liner

Instructions

Dip Caramel Apples in Chocolate

• If your caramel apples have a footer (a round bottom where the caramel has puddled) use a knife or kitchen shears to cut it off.
• Use your hands to round the bottom of the apple. This will ensure a nice round cauldron.
• Dip your caramel apples into the melted and tempered chocolate (or melted candy melts/confectionery coating) to fully cover your apple.
• Pull the apple up out of the chocolate allowing the excess to drip off.
  • A great way to help remove the excess chocolate is to dip the bottom of the apple back into the chocolate, pull it away quickly, and repeat a few times.
  • This motion draws the excess chocolate away from the apple.
• Set the apple on a baking pan lined with parchment paper or a Silpat.
• You don't want a footer of chocolate on your apples.
  • If after you set your apple on the parchment paper it forms a big footer, pick it up before the chocolate dries, and move it to another spot on the pan.
• If using tempered chocolate, refrigerate until set, about 8-10 minutes.
• If using candy melts, freeze until set, 5-8 minutes.
• Allow the caramel apple cauldrons to sit at room temperature for at least 10 minutes.
• Then if your cauldrons look really shiny when dry, use a pastry brush or paper towel to rough them up a bit. You want them to look like an old cauldron, not a shiny chocolate apple.

Decorate the Cauldrons

• Knead some dark modeling chocolate then roll it into a long log about ½" thick.
• Wrap the log around the very top of the cauldron.
• Cut off excess and pinch two ends together.
• Color some white modeling chocolate neon green.
• Pinch off very small bits of it and roll into balls.
• Brush the top of the apple inside the cauldron brim very lightly with water.
• Gently press the small green balls of modeling chocolate inside the top of the cauldron.
  • The water will act as glue.
• Roll out or flatten a ball of neon green modeling chocolate and cut into a circle to fit inside the brim (every circle will be a slightly different size. I used a 2" round cookie cutter.)
• Use a knife or a #10 round pastry tip to cut a hole in the circle of modeling chocolate.
• Pick up the circle, place the hole over the end of the caramel apple stick, and work the modeling chocolate down onto the apple.
• Press the green modeling chocolate over the green balls tucking it in around the edge of the brim, creating the look of bubbling brew.

• My first attempt at these cauldrons (pictured above) wasn't a success.
• I stretched the round of green modeling chocolate over the top and brim of the cauldron, pinching off pieces to look like dripping bubbling brew.
• Then I made the small balls with some white mixed in and filled the cauldron.
• I don't think it looked like bubbles and wasn't happy with how the brim was concealed by the dripping modeling chocolate.
• In the end, I  also thought it needed flames and handles.
• The Cauldron Apple Cat was adorable! See the tutorial here.

So, I fixed the bubbling brew and added flames and handles.

• To achieve this effect, color some white modeling chocolate red, orange, and yellow then pinch off pieces and press them together, flatten, then roll it out to 1/16" thickness.
• Use a mini teardrop and a leaf cutter or a knife to cut out your flames.
• Brush a very small amount of water on the backside of each flame and press them onto the side of the cauldron at the base.

Add Modeling Chocolate Handles

• For the handle, pinch off a small amount of dark modeling chocolate, roll it into a skinny log, cut, and create a circle.
• Also, cut a piece that's about ⅛" long.
• Pinch together the ends of the circle and press the small piece on top of the seam.
• Use a dab of water to glue the handles to the sides of the cauldron.

Modeling Chocolate Bubbling Brew

• To create the dripping bubbling brew, pinch off very small amounts of neon green modeling chocolate, roll them into balls, flatten them into teardrop shapes, and attach them to the brim of the cauldron.

Related Recipes

Recipe

If you like these Caramel Apple Cauldrons, be sure to check out these other witch-themed Halloween recipes. 

Chocolate Cauldrons

Cauldron Cookies

Peanut Butter Fudge Cauldron

Cheese Ball Cauldron

5 from 1 vote

Print

Chocolate Caramel Apple Cauldrons

Prep Time

1 hr

Cook Time

0 mins

 

Decorate your chocolate dipped caramel apples with modeling chocolate flames and bubbling brew to look like a witch's cauldron.

Course: Dessert

Cuisine: American

Keyword: caramel apple

Servings: 8

Author: Beth Klosterboer

Ingredients

• 6-12 caramel apples (6 large apples or 12 small apples)
• 16 ounces melted and tempered semi-sweet chocolate or melted dark cocoa candy melts/confectionery coating
• 1 recipe white modeling chocolate
• 1 recipe dark modeling chocolate
• food coloring/icing coloring I used neon green, yellow, red, orange

Instructions

1. Dip your caramel apples into the melted and tempered chocolate (or melted candy melts/confectionery coating) to fully cover your apple.
2. Pull the apple up out of the chocolate allowing the excess to drip off.
3. Set the apple on a baking pan lined with parchment paper or a Silpat.
4. If using tempered chocolate, refrigerate until set, about 8-10 minutes. If using candy melts, freeze until set, 5-8 minutes.
5. Allow the caramel apple cauldrons to sit at room temperature for at least 10 minutes.
6. Then use a pastry brush or paper towel to rough them up a bit so they look like old cauldrons.
7. Knead some dark modeling chocolate then roll it into a long log about ½" thick.
8. Wrap the log around the very top of the cauldron.
9. Cut off excess and pinch two ends together.
10. Color some white modeling chocolate neon green.
11. Pinch off very small bits of it and roll into balls.
12. Brush the top of the apple inside the cauldron brim very lightly with water.
13. Gently press the small green balls of modeling chocolate inside the top of the cauldron.
14. Roll out or flatten a ball of neon green modeling chocolate and cut into a circle to fit inside the brim.
15. Use a knife or a #10 round pastry tip to cut a hole in the circle of modeling chocolate.
16. Pick up the circle, place the hole over the end of the caramel apple stick, and work the modeling chocolate down onto the apple.
17. Press the green modeling chocolate over the green balls tucking it in around the edge of the brim, creating the look of bubbling brew.
18. Color some white modeling chocolate red, orange, and yellow then pinch off pieces and press them together, flatten, then roll it out to 1/16" thickness.
19. Use a mini teardrop cutter, a leaf cutter, or a knife to cut out your flames.
20. Brush a very small amount of water on the backside of each flame and press them onto the side of the cauldron at the base.
21. Pinch off a small amount of dark modeling chocolate, roll into a skinny log, cut, and create a circle.
22. Also cut a piece that's about ⅛" long.
23. Pinch together the ends of the circle and press the small piece on top of the seam.
24. Use a dab of water to glue the handles to the sides of the cauldron.
25. To create the dripping bubbling brew, pinch off very small amounts of neon green modeling chocolate, roll into balls, flatten into teardrop shapes, and attach to the brim of the cauldron.

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Beth Klosterboer

Hi, I'm Beth Klosterboer, a professional chocolatier & baker, cookbook author, and event planner. I love sharing recipes for happy occasions here on Hungry Happenings. I also create easy fudge recipes to share at HowToMakeEasyFudge.com, rice krispie treat recipes at HowToMakeCerealTreats.com, and easy cookie recipes at HowToMakeEasyCookies.com

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