Candy apples come in many forms, from the sugary red candy apples to caramel apples. But nothing is more decadent than an apple dipped in chocolate. Apples can be covered in any type of chocolate, from dark to milk or white. After you’ve dipped the apple, you can add toppings, such as chopped-up candy bits, nuts or coconut flakes.
Choose apples that are tart and firm, such as Jonathan, Jonagold or Pink Lady apples. Wash the apples with warm, soapy water, then rinse and dry them completely. Place candy apple sticks in the top of each apple to about 2 to 3 inches deep.
Place 3 to 4 inches of water in the bottom of a double boiler and place your chocolate chips in the top boiler. Add one bag of chocolate chips for every four apples you want to dip.
Turn on the stove to a low heat, stirring the chocolate constantly. Once the chocolate is mostly melted, remove the double boiler from the heat and keep stirring until the chocolate is melted completely. This avoids over-cooking the chocolate.
Dip each apple in the melted chocolate. Use a spoon to pour chocolate over most of the apple, leaving only the top ½ inch bare.
Sprinkle the toppings of your choice over the chocolate. Catch the excess on a plate so you can reuse the toppings.
Set the dipped chocolate apples on the parchment or waxed paper and place them in the refrigerator to cool.