This recipe refresh on a caramel-covered classic will be the apple of any party guest’s eye. Watch the video below to get the how-to, brought to you by Evite in partnership with SNICKERS®, TWIX® and M&M’S® Brand Chocolate Candies.

Evite and Mars Candy Caramel Apples by Chef Louise



  • 6 apples
  • 6 lollipop sticks or wooden treat sticks
  • Parchment paper
  • Nonstick cooking spray
  • 2 cups white granulated sugar
  • 1/4 cup light corn syrup
  • 1/2 cup of water
  • Candy thermometer
  • 1/2 cup heavy cream, divided
  • 2 tablespoons unsalted butter
  • 1 1/2 teaspoons pure vanilla extract
  • Pinch of sea salt
  • SNICKERS®, 6 TWIX®, or 3 cups M&M’S® Brand Chocolate Candies, finely chopped (or 2 SNICKERS®, 2 TWIX® and 1 cup of M&M’S® Brand Chocolate Candies if you want to make 2 of each)



  • 1

    Wash and dry apples thoroughly to remove all the wax. (Organic apples work nicely since they do not have any added wax coating.)

  • 2

    Insert lollipop sticks or wooden treat sticks into the stem end of apples and set aside. Line a baking sheet with parchment paper and lightly spray with nonstick cooking spray.

  • 3

    Heat a medium saucepan over low to medium heat and add the granulated sugar, corn syrup and water. Do not stir, but gently move the sugar and water around with a spoon until the sugar resembles wet sand. Place your candy thermometer into the pot and cook until the caramel is a light golden amber and the candy thermometer registers 230 degrees (soft-ball stage), about 15 to 20 minutes. Do not stir. If there are any splatters of sugar that stick to the sides of the pot, use a clean pastry brush dipped in cold water and brush them down. This will help keep the sugar from crystallizing.

  • 4

    Fill a large bowl with ice and set aside.

  • 5

    Turn off the heat. Slowly and carefully (the pot will be hot) whisk in half of the heavy cream (1/4 cup). The mixture will bubble violently. Stir until smooth and shiny.

  • 6

    Return to low heat and continue to cook for 3 minutes, stirring constantly. Place the pot over the bowl of ice and carefully stir in the remaining cream, butter, vanilla and salt. Stir until completely combined and allow to cool for 3-4 minutes. The caramel is the right temperature when it is cool enough to coat the back of a spoon.

  • 7

    Dip the apples into the caramel to coat and allow the excess caramel to drip off. Set on parchment paper for a few minutes while you chop candy.

  • 8

    With a sharp knife, finely chop SNICKERS®, TWIX® or M&M'S® Brand Chocolate Candies. You can also make the candy crumbs in a food processor. Set crumbs in a small bowl. Leave out a few larger pieces of candy for decorating.

  • 9

    Roll in your desired candy topping, then place onto the prepared parchment paper and decorate with larger candy pieces. Let cool for 3 to 4 hours until set.