How To Make Mini Caramel Apples Recipes

MINI CARAMEL APPLES

Steps:

• Line a refrigerator-safe plate or cutting board with wax paper or parchment. Set aside.
• Using a metal teaspoon or melon baller, scoop teaspoon round balls out of the apple.
• Insert the candy sticks in the top and blot with a paper towel to remove excess moisture. Set aside.
• In a small saucepan over low heat, slowly melt the caramels and water stirring constantly until smooth.
• Dip each apple into the caramel allowing the access to drip off. Dip in toppings if desired.
• Place on a prepared plate or cutting board and put in the refrigerator to set until you are ready to serve.

HOW TO MAKE MINI CARAMEL APPLES

Steps:

• Line a refrigerator-safe plate or cutting board with wax paper or parchment. Set aside.
• Using a metal teaspoon or melon baller, scoop out round balls out of the apple.
• Insert the candy sticks in the top and blot with a paper towel to remove excess moisture. Set aside.
• In a small saucepan over low heat, slowly melt the caramels and add the water; stir constantly until smooth.
• Dip each apple into the caramel allowing the access to drip off. Dip in toppings if desired.
• Place on a prepared plate or cutting board and put in the refrigerator to set until you are ready to serve.

THE BEST CARAMEL APPLES

Steps:

• Bring a large saucepan of water to a boil. Dip apples in boiling water for a few seconds, then dry with paper towels to remove any wax from the peels. Set apples aside; when completely cool, insert a wooden chopstick firmly into the bottom of each apple for a handle.
• Line a baking sheet with parchment paper.
• Stir butter, brown sugar, corn syrup, and sweetened condensed milk together in a saucepan over medium-high heat. Bring to a boil, stirring constantly, and reduce heat to medium. Cook until a candy thermometer reads 248 degrees F (120 degrees C), 25 to 30 minutes; stir constantly to prevent burning. A teaspoon of the syrup, 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 parchment paper. Use caution, caramel is very hot.

MINI CARAMEL APPLES

Steps:

• Line a baking sheet with parchment paper and spray lightly with cooking spray.
• Wash the apples well, then dry them thoroughly. Insert candy apple sticks into the stem end of the apples.
• Combine the caramels, cream and salt in a small saucepan and heat over medium-low heat, stirring occasionally, until thoroughly melted and smooth, 7 to 8 minutes. Dip an apple into the caramel, tilting the pan if necessary to ensure the apple is well-coated. Roll the apples in the garnishes if using. Repeat with the remaining apples and caramel. Cool completely on the parchment paper, 20 to 25 minutes. Remove from the paper and serve.

CARAMEL APPLES

Steps:

• Add the sugar, corn syrup and 1/2 cup water to a small saucepan over medium-high heat. Stir a few times before the sugar begins to boil to combine the ingredients. Attach a candy thermometer to the inside of the pan and bring the syrup to a boil. Cook until the syrup begins to turn an amber color, then swirl the syrup to even out the color. Continue to cook until the syrup is a deep amber and the thermometer reads between 375 and 380 degrees F, then remove from the heat. Carefully pour in the cream and gently whisk to combine. Stir in the butter, vanilla and a pinch of salt until smooth. Keep off the heat but keep the thermometer attached to the pan.
• Pierce the apples through the stem ends about halfway through with candy apple sticks. Line a baking sheet with parchment and lightly spray with nonstick cooking spray.
• When the temperature of the caramel reads around 190 degrees F, dip an apple, using the stick as a handle and swirling to coat completely. Allow excess caramel to drip off the bottom and use a spatula to help remove any large amount of caramel, as it will pool around the apple when you set it down to cool on the lined baking sheet. Repeat with the remaining apples, gently heating the caramel on the stovetop over low heat, stirring, if it gets too thick for dipping. Allow the caramel to set and cool completely before serving or wrapping apples, about 1 hour. (See Cook's Note.)