Time 10m Number Of Ingredients 4 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.
Time 10m Number Of Ingredients 4 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.
Time 2h Yield 8 Number Of Ingredients 7 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.
Yield 10 pieces Number Of Ingredients 7 Steps:
Use a melon scooper to scoop out mini apple balls. Repeat until entire apple is carved. Insert a popsicle stick on the side with the skin. Dip the apple ball in caramel. Dip again in preferred toppings. The video includes: peanuts, pretzels, Oreos, cookies, caramel corn, and M&M’s. Enjoy!
Time 25m Yield 6 Number Of Ingredients 3 Steps:
Remove the stem from each apple and press a craft stick into the top. Butter a baking sheet. Place caramels and milk in a microwave safe bowl, and microwave 2 minutes, stirring once. Allow to cool briefly. Roll each apple quickly in caramel sauce until well coated. Place on prepared sheet to set.
Time 1h30m Yield 30 servings Number Of Ingredients 5 Steps:
Line a baking sheet with a silicone mat or parchment paper. Remove the stem from each apple and press a wooden stick into the top. Put the caramels and milk in a microwave safe bowl. Microwave for 4 minutes, stirring once. Add more time in 30 second increments, if needed. Roll each apple quickly in the caramel sauce until well coated and shake to remove the excess. Arrange on the baking sheet to set. Cool for 30 minutes. Melt the chocolate candy melts in a double boiler. Dip the cooled apples into the chocolate and return to the baking sheet. Cool for 30 to 45 minutes. Fill a microwavable squeeze bottle halfway with colored vanilla flavored candy melts and microwave it in 30 second increments, squeezing the bottle to distribute the heat. Drizzle on the cooled apples and decorate with a bow when completed.
Time 35m Yield 32 serving(s) Number Of Ingredients 6 Steps:
Cut the lollipop sticks at an angle on one end to create a small point to insert into the mini apple. With the melon baller, scoop little balls out of the apple making sure to have a section of apple peel on each ball. Push half the lollipop stick into the peel of each ball and pat the apple dry. Melt the butterscotch, peanut butter and chocolate pieces according to the package directions. Dip and swirl the mini-apples in the melted chips, then roll them into the sprinkles, coconut or chopped nuts if desired. Place the mini apples in paper candy cups to set.
Yield 6 tarts Number Of Ingredients 7 Steps:
To begin, peel, halve, and core your apples (melon ballers make a good tool for coring halved apples). You’ll need one apple for every two tarts. In a medium sauce pan, about 3 quarts (1 liter), slowly heat sugar. You’ll want to stir frequently until it dissolves into a brown syrup. Melt 1 tablespoon of butter into the sugar, stirring frequently. Add a dash of salt and the juice from ½ lemon. Lower the heat as low as it will go and add your apple halves. Toss to coat with caramel and let simmer 5-10 minutes until tender, flipping once. Cut puff pastry into circles to fit just within the top of your muffin tin. Place apple halves curve-side down in a large muffin tin. Pour remaining caramel over each apple half. Top with a circle of puff pastry to fit just inside the muffin tin. Bake 14-20 minutes at 450°F (230°C). Invert muffin pan onto baking sheet immediately. Serve with vanilla ice cream. Enjoy!
More about “mini caramel apples recipes”
Time 45m Yield 1 dozen. Number Of Ingredients 16 Steps:
Preheat oven to 350°. Line 12 muffin cups with paper liners., In a small bowl, mix cracker crumbs, sugar and cinnamon; stir in melted butter. Spoon 1 rounded tablespoon crumb mixture into each muffin cup; press down with a narrow glass or spoon., In a large bowl, beat cream cheese and sugar until smooth. Beat in vanilla. Add eggs; beat on low speed just until blended. Pour over crusts., Bake until centers are set, 15-18 minutes (do not overbake). Cool in pan on a wire rack 30 minutes., Right before serving, in a small skillet, cook and stir apple with butter, sugar, cinnamon and cloves over medium heat until tender, 4-5 minutes; stir in caramel topping. Spoon over cheesecakes. Refrigerate leftovers.
