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Treat Yourself This Halloween!


Take your Caramel Apples to a higher level by adding your favorite THC infused chocolate!


  • 8 large tart apples

  • 8 wooden chopsticks for handles

  • 2 cups packed brown sugar

  • 1 (14 ounce) can sweetened condensed milk

  • 1 cup light corn syrup

  • 1 cup butter

  • 2 teaspoons vanilla extract

  • 2 Barracuda Milk Chocolate Bars

  • Bring a large saucepan of water to a boil. Dip apples in boiling water for a few seconds, using a slotted spoon, then dry with paper towels to remove any wax from the peels. Set apples aside to cool completely, about 30 minutes.

  • Insert sticks into the bottom of each cooled apple through the core for a handle.

  • Line a baking sheet with parchment paper.

  • Stir brown sugar, sweetened condensed milk, corn syrup, and butter together in a saucepan over medium-high heat. Bring to a boil, stirring constantly, then reduce heat to medium. Cook until a candy thermometer reads 248 degrees F (120 degrees C), stirring constantly to prevent burning, about 25 to 30 minutes. A teaspoon of caramel dropped in a glass of cold water, should form a firm ball. Remove caramel from heat and stir in vanilla extract.

  • Working quickly, dip each apple into the hot caramel to completely coat the apple and about 1/2 inch of the wooden handle. Sprinkle apples with any desired toppings while still hot. Let caramel apples cool on the prepared baking sheet, about 1 hour. Use caution, caramel is very hot.

  • Melt the Milk Chocolate Barracuda Bar in a double boiler or the microwave. If using a microwave, melt the chocolate at short intervals to prevent it from burning. Use a spoon to drizzle the chocolate over the Caramel Apples.

  • Serve to company 21+ and Enjoy!


CHO Dispensary | Saranac & Stanton MI |

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