- 6 Opal Apples
- 24 oz soft caramel candies
- 16 oz white chocolate wafers
- 1/4 cup brown sugar
- 1/4 cup granulated sugar
- 1 1/2 teaspoon cinnamon
- Pinch of salt
Candy or Cake Pop Sticks
Push the sticks through the top of each apple. Place the apples on a wax paper lined baking sheet and place in the freezer.
In a small bowl, whisk the brown sugar, sugar, cinnamon and salt until combined. Place the caramel candies in a bowl and melt them according to package directions.
Dip the apples into the caramel and let the excess drip off the bottom. Place the apples back on the wax paper lined baking sheet and into the freezer while you melt the white chocolate.
Melt the chocolate gently over a double boiler or in the microwave. Dip each apple into the white chocolate then sprinkle with the cinnamon sugar.
Chill the apples in the fridge until the chocolate is set and enjoy.