Conjure up some wickedly funย Chocolate Caramel Apple Cauldronsย 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 ยฝ" 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 pressย 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 โ " 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.ย
Decorate your chocolate dipped caramel apples with modeling chocolate flames and bubbling brew to look like a witch's cauldron.
- 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
-
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.
-
Set the apple on a baking pan lined with parchment paper or a Silpat.
-
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 use a pastry brush or paper towel to rough them up a bit so they look like old cauldrons.
-
Knead some dark modeling chocolate then roll it into a long log about ยฝ" 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 pressย the small green balls of modeling chocolate inside the top of the cauldron.
-
Roll out or flatten a ball of neon green modeling chocolate and cut into a circle to fit inside the brim.
-
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,ย creating the look of bubbling brew.
-
Colorย some white modeling chocolate red, orange, and yellow then pinch off pieces and pressย them together, flatten,ย then roll it out to 1/16" thickness.
-
Use a miniย teardrop cutter, a leaf cutter, or a knifeย 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.
-
Pinch off a small amount of dark modeling chocolate, roll into a skinny log, cut, and create a circle.
-
Also cut aย piece that's about โ " 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.
-
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 Jackson Klosterboer
Thanks everyone. My Chocolate Caramel Apple Cauldrons just won second place in the Instructables.com Halloween Challenge. I am so excited:)
donna kiever
congrats
whey protein powder
I appreciate your creativity in doing great things into something extra ordinary.
Oh She Glows
Wow this is amazing!!
thehappyglut
Cutest candy apple I've ever seen!! ๐
Rita
Very cute! Thank you for sharing!
amie
Cute! I found your blog via craftzine and you have so many great ideas, I can't wait to try them!
Mary
This is a really clever idea. This is my first visit to your blog, so I took some time to browse through your earlier posts. I'm so glad I did that. You've created an interesting and helpful spot for your readers to visit and I really enjoyed the time I spent here. I'll definitely be back. I hope you have a great day. Blessings...Mary
PixelatedMushroom
Love this ^_^
Jessica @ My World - Made By Hand
Seriously?!? These are mad crazy cute!
Your newest follower ~ Jessica from http://myworldmadebyhand.blogspot.com
Craftdrawer
How creative!! Wow!!
Jo and Sue
We would never have guessed this was an apple! That is amazing. Great idea!! But then...you are a Hallowen genius ๐
jen
This was just insanely cute!!! love it...you're super creative!!!!
Valentina
brilliant!
FamilySpice
WOW! You have the patience of a SAINT! That is crazy-gorgeous!
Dorothy @ Crazy for Crust
That. Is. Amazing. Looks too good to eat!
Coleen McCrea Katz
This is potentially the cutest thing I have ever seen!!! Totally adorable!!! LOVE it!!1
Meg@MegaCrafty
Super spooky and very cute! Great idea!
Crafting Rebellion
Amazing!
Mal
That's so cool looking, how perfect for Halloween!
http://chicgeekery.blogspot.com/
~Chris
Crazy clever! Love this idea! I could never replicate it ... but I love it!! ๐