Turn a chocolate-dipped caramel apple into a sweet St. Patrick's Day dessert. These Pot of Gold Caramel Apples are fun to make and even better to eat!
I had not planned to make another St. Patrick's Day recipe, but this week quite a few people have featured my Oreo Truffle Pot of Gold recipe on their sites so I was inspired to create another similar treat.
It got me thinking about how a big black pot filled with shiny gold coins isn't all that different than a witch's cauldron filled with bubbling brew, and I created one out of a caramel apple last Halloween.
To make my Pot of Gold Caramel Apple, I added a modeling chocolate rim to a chocolate-dipped caramel apple then cut out small circles from some white modeling chocolate using a small round fondant cutter.
To add shimmer, I dusted the circles with gold luster dust and set them in my pot.
I didn't take any step-by-step pictures as I thought it would be easy enough to follow the directions in the previous posts if you'd like to make your own pot of gold caramel apples.
Dip a caramel apple in chocolate then turn it into a pot of gold with a modeling chocolate rim filled with gold coins.
- 6 caramel apples
- 16 ounces pure dark chocolate or dark cocoa candy melts
- 2 ounces dark modeling chocolate
- 2 ounces white modeling chocolate
- gold color mist (or gold luster dust mixed with lemon extract)
Melt and temper your pure dark chocolate or melt your dark cocoa candy melts.
Dip your caramel apples in the melted chocolate and lift the caramel apple out of the chocolate allowing the excess chocolate to drip off.
Set the apples on a parchment paper-lined baking tray.
Chill the chocolate-dipped caramel apples in the refrigerator if you used pure dark chocolate or in the freezer if you use candy melts for about 10 minutes until the chocolate hardens.
Remove the apples and let them come to room temperature.
Roll some dark modeling chocolate into a log and wrap it around the top of the caramel apple so it looks like the rim of a cauldron.
Cut off any excess modeling chocolate and pinch the edges together.
Use a bit of melted chocolate to attach the modeling chocolate rim to the chocolate-dipped caramel apple.
Roll out the white modeling chocolate to 1/16-inch thickness.
Cut lots of small ¼-inch circles using a small round cutter or small round plunger cutter.
Spray the circles with gold color mist or brush them with a mix of gold luster dust and lemon extract.
Let the coins dry completely before placing them inside the rim on each of the caramel apples.
You will have chocolate left over after you dip all of your apples but you need enough in your bowl in order to get the last two apples completely covered in chocolate.
The amount of modeling chocolate and chocolate will vary depending on the size of your caramel apples. If you use really large apples, you may need more melted chocolate.
Save the remaining chocolate for another use.
Calories - An average caramel apple has 160 calories. The chocolate decorations for average chocolate-dipped caramel apples will have approximately an additional 320 calories.