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Gooey Apple Caramel Bombs

Apple Caramel Bombs are crisp apples filled with homemade caramel, coated in melted chocolate, and finished with crunchy toppings. They are rich, sweet, and balanced by fresh fruit, making them a fun dessert that feels special without being complicated.
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Ingredients
  

  • 1 cup granulated sugar
  • 6 tablespoons unsalted butter cubed
  • ½ cup heavy cream room temperature
  • ½ teaspoon sea salt optional
  • ½ teaspoon vanilla extract optional

For assembly

  • 4 large firm apples Honeycrisp or Granny Smith
  • 8 oz dark or milk chocolate
  • ½ cup chopped nuts pecans, walnuts, or almonds

Optional toppings

  • Crushed cookies
  • Toffee bits
  • Mini chocolate chips
  • Caramel drizzle
  • Sea salt flakes
  • Sprinkles

Instructions
 

  • Wash the apples under cool water and dry them well. Core each apple carefully, keeping the bottom intact so it holds the filling. For smaller portions, cut the apples into thick wedges. Arrange them on a parchment-lined baking sheet.
  • Heat the granulated sugar in a medium saucepan over medium heat. Stir occasionally as it melts. The sugar will clump first, then turn into a smooth, amber liquid after about 5 to 7 minutes. Watch closely so it does not burn.
  • Once fully melted and golden, add the cubed butter. Whisk constantly until the butter is fully incorporated. The mixture will bubble and foam, which is expected.
  • Slowly pour in the room-temperature heavy cream while whisking. The caramel will bubble intensely for about 30 seconds. Continue whisking until smooth.
  • Stir in the sea salt and vanilla extract if using. Let the caramel simmer for 2 minutes until slightly thickened, then remove from heat. If it feels too thin, cook a minute longer. If too thick, whisk in a small splash of cream.
  • Spoon the warm caramel into the hollowed apples or over the apple wedges. Let them rest for 10 to 15 minutes so the caramel begins to set. Refrigerate briefly if you want it to firm up faster.
  • Melt the chocolate in the microwave using 20-second intervals, stirring between each, or over a double boiler on low heat. Stir until smooth and glossy.
  • Dip the caramel-filled apples into the melted chocolate or drizzle the chocolate generously over the top. Return them to the parchment-lined tray.
  • While the chocolate is still wet, add chopped nuts or any desired toppings. Press gently so everything sticks.
  • Refrigerate for about 30 minutes until fully set. Serve chilled for a firmer texture or at room temperature for a softer caramel center.