These mini caramel apples a delicious, bite-sized fall treat.
I love caramel and apples, but sometimes a whole caramel apple is too much, even for me. These mini apples are a perfect bite. You can make your own caramel or simply melt down store bought caramels.
- Using a corer or melon baller make little apple rounds.
- Skewer them with toothpicks or bamboo sticks.
- Melt candy coating or white chocolate. Dip the apples into the candy mixture and allow them to harden on parchment paper. Don’t skip this step – unlike regular candy apples where the apple skin is dry, these minis are too wet for the caramel. The white chocolate gives the caramel a dry surface to stick to.
- Dip into warm caramel. It is important to allow your caramel to cool. If you use hot caramel your candy coating will melt off and if you use cold caramel it will be too hard to handle.
- If you want to coat your apples in a topping like sprinkles or cayenne spiced peanuts, go ahead and do that before the caramel hardens. Place the caramel apples in the fridge for 30 minutes or so to harden fully.
Serve and enjoy!
To make your own caramel:
- In a sauce pan swirl the water, corn syrup and sugar together, and place over medium heat. Do not whisk or stir once you turn on the heat.
- Allow the mixture to cook for 10-12 minutes, it should be a deep amber color.
- Take the pan of the heat and whisk in the heavy cream and the butter. Watch out as the heavy cream will bubble up.
- Place back on the burner at a low heat and whisk until smooth. Add vanilla and salt. Let cool until the caramel is thick but still liquid.