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Inside-out Caramel Apples!

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Celebrate fall with a unique twist on the caramel apple: soft creamy caramel and chocolate on the INSIDE of the apple! Happy October to YOU!


  • 12-16 medium apples
  • 1 to 2 cups of 7-up
  • 32 Kraft caramels (unwrapped)
  • 1 can (14oz.) of sweetened condensed milk
  • 1/2 c. margarine
  • 6 oz. Wilton Dark Candy Cocoa Melts

(note: these amounts will make more caramel sauce than you need – you can cut the ingredients in half, but then you will have 1/2 of a can of condensed milk left-??!!  I say put the extra caramel sauce over ice cream 🙂 your call….)


  • Cut top off of apple, scoop out core and seeds with a melon baller
  • Fill apple “cup” with 7-up and use a kitchen brush to coat edges and top  with 7-up (this will prevent browning).

  • Repeat process with all apples (re-use the 7-up if you want- just pour it from one cup to the next!)
  • Make caramel sauce by adding caramels, condensed milk and margarine to a saucepan and stirring over medium heat until completely melted and smooth.
  • Melt chocolate in microwave in 30 second increments until smooth.
  • Spoon or pipe chocolate into apple cups, saving a little to drizzle on top.
  • Spoon or pipe caramel (cool a little 1st if you decide to pipe this!) into apple cups over chocolate.
  • Drizzle chocolate over top of caramel and serve warm and gooey- or chill and serve cold-mmmm!

My thoughts: No worries– I’m sure a “normal” caramel apple post is in my future– I just wanted something different from the expected.  These really are a beautiful dessert- serve them with a knife and a fork though- they are a wonderful gooey mess if you serve them warm!  Hope you enjoy these!  -r

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