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Chamoy Tajín Caramel Apples

featured in 4-Ways To Upgrade Your Caramel Apples

Bring in fall with some homemade caramel apples. Make your caramel dip, which comes together with less than five ingredients and can be stored and reheated on the stove. Then roll your apple in tajin for a spicy fun twist!

Nichi Hoskins & Marissa Buie
Tasty Team
83% would make again
Total Time

1 hr

1 hr

Prep Time

10 minutes

10 min

Cook Time

30 minutes

30 min

Chamoy Tajín Caramel Apples
Total Time

1 hr

1 hr

Prep Time

10 minutes

10 min

Cook Time

30 minutes

30 min

Ingredients

for 8 apples

  • nonstick cooking spray, for greasing
  • 1 cup water (240 mL)
  • 2 cups sugar
  • 2 cups heavy cream (480 mL), warmed
  • ½ teaspoon kosher salt
  • 2 tablespoons chamoy
  • 8 small green apples, washed, dried, and stems removed, room temperature
  • 1 cup tajin seasoning (200 g)

SPECIAL EQUIPMENT

  • 8 popsicle sticks
  • instant read thermometer

Nutrition Info

  • Calories 428
  • Fat 21g
  • Carbs 65g
  • Fiber 5g
  • Sugar 55g
  • Protein 2g

Estimated values based on one serving size.

Preparation

  1. Grease a baking sheet with nonstick spray.
  2. Add the water and sugar to a medium saucepan. Cook over high heat, without stirring (so the mixture doesn’t crystallize), for about 10 minutes, until the mixture begins to turn golden brown. Note: Use a larger pan than you think you need; the caramel will bubble up when you add the cream.
  3. Reduce the heat to low. Slowly pour in a little bit of the heavy cream. The mixture will bubble. When it begins to recede, carefully whisk to incorporate the cream. Continue adding the cream in increments, stirring to incorporate.
  4. Once the cream is incorporated, stir in the salt. Increase the heat to medium-high and cook for 10–12 minutes more, until the caramel reaches 250°F (120°C) on an instant read thermometer. Remove the pot from the heat and let the caramel cool for about 5 minutes.
  5. Carefully transfer the caramel to a heatproof liquid measuring cup or a medium bowl. Stir in the chamoy.
  6. Stick a popsicle stick though the top of each apple, about ⅔ of the way through.
  7. Dip an apple into the caramel until completely coated. Lift the apple from the caramel and spin the stick for 20–30 seconds to remove excess caramel. Roll in the tajín seasoning, then set on the prepared baking sheet. Repeat with the remaining apples.
  8. Serve the apples immediately, or let set at room temperature for 1 hour. Leftover caramel apples will keep, loosely covered, in the refrigerator for 2–3 days.
  9. Enjoy!
  10. Don't just wing it -- plan it! Use our meal planner tool in the Tasty app. Download here.

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Chamoy Tajín Caramel Apples