Food and Drink

Searching for seasonal sweets? These white chocolate candied apples invoke the flavors of fall

If this time of year brings to mind bobbing for apples or biting into bright red candied shells with your dentist on speed dial, here’s a quick and easy version featuring white chocolate. While dark chocolate is my go-to for savoring, white makes for a great backdrop for holiday sprinkles and other favorite coatings, such as yogurt-covered pretzels or Oreo or Biscoff cookies. You can use dark or milk, in lieu of white chocolate. Note that when melting chocolate, it’s important to avoid getting any water in the mix and to take care to not heat it too quickly. If you’re microwaving chocolate, it’s best at 50% power in 20-to-30-second intervals until about 90% has melted, then stirring until glossy and smooth. This can also be done over the stovetop in a double boiler. Look for good-quality white chocolate in the baking aisle as opposed to the candy aisle. Real white chocolate, containing a minimum of 20% cocoa butter and no added palm or vegetable oil, is preferred for most uses, but for melting for this recipe, white baking chips work just fine. Seek out Guittard, Ghirardelli or Lindt. If available, opt for smaller apples. — Kim Sunée

White chocolate ‘candied’ apples

8 small apples such as pink lady or Fuji

10 to 12 ounces good-quality white chocolate bar or baking chips, such as Guittard or Ghirardelli

Optional: unsweetened flaked coconut; crushed cookies such as Oreo or Biscoff; crushed pretzels or yogurt-covered pretzels; colored candy sprinkles

8 caramel apple sticks/lollipop sticks, thick skewers or sturdy clean twigs

• Wash apples well in water mixed with a bit of white or apple cider to help the chocolate adhere better; pat thoroughly dry. Remove stem and replace with an apple/lollipop stick or clean, sturdy twig. Prep a parchment-lined baking sheet. Place crushed cookies, coconut, sprinkles, etc., in separate bowls for dipping.

• Melt chocolate: Add white chocolate chips — if using bars, chop into small pieces — to a glass microwave-safe bowl and heat in the microwave at 50% power for 30-second intervals, stirring after each 30 seconds; repeat until about 90% of chocolate is melted. Stir until chocolate is smooth and glossy. Dip apples in chocolate and swirl to coat evenly, dip bottoms in coconut, cookies or sprinkles, and place standing up on parchment to dry. Place in fridge 15 to 20 minutes to set.


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Kim Sunée

Kim Sunée is a bestselling author ("Trail of Crumbs: Hunger, Love, and the Search for Home," "A Mouthful of Stars," "Everyday Korean: Fresh, Modern Recipes for Home Cooks") and a former magazine food editor. She's based in Anchorage. For more food and travel, visit