Caramel Apple Place Cards

I can’t think of anyone I know that doesn’t love caramel apples. They are sweet and beautiful, perfect for any Autumn party, and with just a few extra supplies, can be awesome place cards.

Expert Tips

You’re going to love these ideas created for us by Melissa from Lulu the Baker.

  • Instead of using wooden popsicle sticks or paper lollipop sticks, use real twigs! The one I used in the picture was a little too delicate; a twig about the same size around as a pencil works great!
  • Refrigerate your apples before dipping them in caramel, before and after dipping them in candy coating or chocolate, and until you absolutely have to set them out. The coldness of the apple will help the various layers stay put and will keep all of your hard work from sliding into a sticky puddle!
  • When you are ready to put the apples on the table, place each one on a flattened cupcake wrapper instead of directly on the table or plate.
  • Use pre-made tags and swap out the shiny silver or gold string for jute, rafia, or bakers twine.
  • If you can’t print on the tags and don’t trust your handwriting, find a font online that you like and copy the letters onto the tags with a nice ink pen.
  • For these cinnamon-sugar apples, I dipped them in Kraft caramel first following the directions on the package, let them set up for an hour in the fridge, then dipped them in white candy bark, again according to package directions. Before setting them in the fridge again, I sprinkled them with a mixture of cinnamon and sugar.
  • The leaf-shaped tags I used were from the dollar spot at Target, but you can find similar ones for sale on Etsy or at craft stores.

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caramel apple place card on white plate.

Caramel Apples

Yield: 6 servings


  • 6 popsicle sticks or thick twigs
  • 6 apples, Fuji or Honeycrisp
  • 1 (11-ounce) bag Brach’s caramels, unwrapped
  • 3 tablespoons water
  • White melting chocolate


  • ¼ cup granulated sugar
  • 1 Tablespoon ground cinnamon powder


  1. Make sure apples are washed and completely dry so the caramel will stick better.
  2. Remove the stems and insert popsicle sticks or thick twigs 1 to 2 inches in.
  3. Refrigerate the apples for 1 to 2 hours.
  4. In the top of a double boiler or in a medium saucepan over low heat, combine caramels and water. Cook and stir the entire time until caramel is fully melted, about 12 - 14 minutes.
  5. Prepare a sheet pan lined with wax paper.
  6. One at a time, hold an apple by the stick, tilt the pot at an angle, and dip the apple in caramel to coat. Twirl the apple to get all sides evenly and gently tap to let excess caramel drip off.
  7. Place the apple on parchment paper. Once all apples have been dipped, refrigerate for 30 minutes to set up.
  8. Melt the white chocolate just as you did the caramels and dip the chilled caramel apples to coat halfway up. Don’t fully cover the caramel coating.
  9. Combine the cinnamon and sugar together and sprinkle it on the melted chocolate. Refrigerate so the apples can fully set before adding to the table.

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