Miniature Caramel Apples

(c) 2009 Elizabeth LaBau, licensed to About.com, Inc.

Miniature Caramel Apples prove that big taste can come in a small package! Small balls of apples are dunked in chocolate, then given a coating of smooth, chewy caramel. They’re as delicious as they are adorable, and they make the perfect party appetizer or favor.

It’s not traditional to coat apples with candy coating before covering them with caramel, but in this recipe it’s absolutely necessary. Without a protective coating, the moisture in the apples causes the caramel to slide right off. This recipe yields between 12-16 mini apples, depending on the size of your scoop and your apples.

Ingredients:

• 2 large apples
• 1 cup candy coating, flavor of your choice (chocolate, vanilla, peanut butter, etc)
• 10 oz soft caramels
• 1.5 tbsp cream or water
• Toothpicks or lollipop sticks
• Nuts, sprinkles, or candy for decoration (optional)

Preparation:

1. Prepare a baking sheet by lining it with aluminum foil and set aside for now.

2. Use a melon baller or small candy scoop to carve small round balls out of the apples, making sure to always have one surface with apple skin. Pat the apple balls very, very well, getting them as dry as possible. Place the apple balls skin-side up and insert the toothpicks or lollipop sticks into the top.

3. Melt the candy coating in the microwave and stir until smooth. Dip each apple briefly in the coating, making sure that the coating extends to where the skin of the apple is, so that the moisture in the apple flesh is completely sealed in. Place them on the baking sheet. Once all the apples are dipped, refrigerate them until the coating is set.

4. While waiting for the coating to set, prepare the caramel. Place the unwrapped caramels and the cream or water in a microwave-safe bowl and microwave in 30-second intervals until completely melted. Allow it to cool, stirring occasionally, until it is still warm and pourable but no longer hot to the touch.

5. Once the caramel is melted and the coating on the apples is set, it is time to cover the apples with caramel. This can be tricky because the coating will start to melt if exposed to hot caramel, but if the caramel has cooled down it is difficult to manipulate. The following method works best for me: lay some waxed paper or foil on your work station and spray it with nonstick cooking spray. Place big spoonfuls of caramel on the foil, and use your hands (sprayed with nonstick spray) to pat them into thin circles. Pick up a circle and wrap it around the apple, pulling and patching it with your fingers as necessary. Wet your fingers occasionally to prevent the caramel from sticking to your hands. If the caramel has cooled enough it should be easy to manipulate in this way, and this method ensures a smooth and even coating of caramel that does not melt the candy coating.

6. If desired, dip the bottoms of the caramel apples in chopped nuts, coconut, chocolate chips, or sprinkles. Place the apples in the refrigerator to set the caramel, and if necessary, use your hands to re-shape any droopy apples before serving. Miniature Caramel Apples are best the day they are made, but if they have been properly assembled, they will keep for an additional day or two in an airtight container in the refrigerator.

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Caramel Apples

This recipe for decadent caramel candy apples is quick and easy to make. Be sure to check out the video showing how to make Caramel Apples.

Prep Time: 20?minutes

Total Time: 20?minutes

Ingredients:

• 5 ripe, red apples
• 1 pound soft, store-bought caramels
• 2 tablespoons water
• 1/2 cup chopped peanuts
• 5 wooden skewers

Preparation:

1. Begin by washing the apples and removing their stems. Stick the wooden skewers securely into the stem end of the apples.

2. Boil some water in the bottom of the double boiler. Unwrap the caramels, and place them in the top of the double boiler with the two tablespoons of water.

3. Place the pan with the candies over the boiling water. Let them heat up, and stir them gently until they are completely heated and smooth.

4. Remove the caramels from the heat. Dip the apples one at a time into the melted caramel and coat them.

5. Dip the tops into the chopped peanuts, and place each apple in a cupcake paper. Chill the apples in the fridge until the caramel is set.

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White Chocolate Caramel Apples

(c) 2008 Elizabeth LaBau, licensed to About.com, Inc.

White Chocolate Coconut Caramel Apples feature the classic combination of white chocolate, macadamia nuts, and toasted coconut on top of traditional caramel apples. The sweet richness of the caramel and white chocolate is balanced by the crisp apples, salty nuts, and toasted coconut.

Ingredients:

• 4 ripe apples
• 4 wooden skewers
• 14 ounces (1 bag) soft caramel candy
• 2 tbsp water
• 2 cups white chocolate chips
• 2 tbsp shortening
• 1 cup roasted salted macadamia nuts
• 1 cup toasted coconut

Preparation:

1. Prepare a baking sheet by lining it with aluminum foil and spraying the foil with nonstick cooking spray. Coarsely chop the macadamia nuts. Combine them with the toasted coconut in a bowl and set aside for now.

2. Wash and dry the apples carefully. Remove the stems, and stick the skewers firmly in the stem ends.

3. Place the unwrapped caramels and the water in a microwave-safe bowl. Microwave for 1 minute, then stir, then microwave for an additional minute or until completely melted. The caramel should be smooth and liquid by the end.

4. Hold an apple by the skewer and dip it in the caramel, tilting the bowl at an angle and rotating the apple to cover it completely with a smooth, even layer. Bring it out of the caramel and twirl it upside down to remove excess, then set it on the prepared baking sheet. Repeat with remaining apples.

5. Place the caramel-covered apples in the refrigerator to set for at least 30 minutes.

6. Place the white chocolate chips and shortening in a microwave-safe bowl and microwave until melted, stirring every 45 seconds to prevent overheating.

7. Dip a caramel-covered apple in the white chocolate. If necessary, use a spoon to pour the white chocolate over the top to ensure the apple is completely covered. While the chocolate is still wet, press a handful of macadamia nuts and coconut over the entire surface of the apple.

8. Place the apple back on the foil-covered baking sheet and repeat with remaining caramel apples, white chocolate and toppings.

9. Refrigerate the apples until the chocolate sets, about 30 minutes. If you will not be serving the apples immediately, tightly wrap them individually in plastic wrap and store them in the refrigerator for up to a week.

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Candy Apples

A layer of crunchy cinnamon hard candy coats a crisp, tart apple in this old-fashioned favorite. You can substitute chopsticks or popsicle sticks for the skewers. If the candy mixture begins to harden before you are done, warm it gently over medium heat just until it liquefies again.

Prep Time: 20?minutes

Total Time: 20?minutes

Ingredients:

• 8 apples
• 8 wooden skewers
• 2 cups granulated sugar
• 1 cup light corn syrup
• 1/2 cup hot water
• 1/2 cup red cinnamon candies, like Red Hots

Preparation:

1. Prepare a baking sheet by lining it with aluminum foil and spraying the foil with nonstick cooking spray.

2. Wash and dry the apples carefully. Remove the stems, and stick the skewers firmly in the stem ends.

3. Combine the water, corn syrup and sugar in a medium saucepan over medium-high heat. Stir until the sugar dissolves, then continue to cook, without stirring, until mixture reaches 250 degrees. Wash down the sides of the pan with a wet pastry brush occasionally to prevent crystallization.

4. Once the candy reaches 250, add the cinnamon candies and stir briefly to incorporate. Continue to cook, washing down the sides, until it reaches 285 degrees.

5. Remove from the heat and stir the candy so that it is smooth and even. Hold an apple by the skewer and dip it in the candy, tilting the pan at an angle and rotating the apple to cover it completely with a smooth, even layer. Bring it out of the candy and twirl it to remove excess, then set it on the prepared baking sheet. Repeat with remaining apples.

6. Allow apples to cool at room temperature. Candy apples are best enjoyed within 24 hours.

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Oreo Caramel Apples

(c) 2008 Elizabeth LaBau, licensed to About.com, Inc.

Oreo Caramel Apples are caramel apples covered with a gorgeous swirl of white and dark chocolate and loaded with chunks of Oreo cookies. If you wish, you can use all white or all dark chocolate to make these apples, and you can also experiment with using other chopped cookies as apple toppings.

Ingredients:

• 4 ripe apples
• 4 wooden skewers or popsicle sticks
• 14 ounces (1 bag) soft caramel candy
• 2 tbsp water
• 2 cups semi-sweet chocolate chips
• 2 tbsp shortening
• 1/2 cup white chocolate chips
• 12 chocolate sandwich cookies, like Oreos

Preparation:

1. Prepare a baking sheet by lining it with aluminum foil and spraying the foil with nonstick cooking spray. Coarsely chop the chocolate sandwich cookies and set them aside in a bowl for now.

2. Wash and dry the apples carefully. Remove the stems, and stick the skewers firmly in the stem ends.

3. Place the unwrapped caramels and the water in a microwave-safe bowl. Microwave for 1 minute, then stir, then microwave for an additional minute or until completely melted. The caramel should be smooth and liquid by the end.

4. Hold an apple by the skewer and dip it in the caramel, tilting the bowl at an angle and rotating the apple to cover it completely with a smooth, even layer. Bring it out of the caramel and twirl it upside down to remove the excess, then set it on the prepared baking sheet. Repeat with the remaining apples and caramel.

5. Place the caramel-covered apples in the refrigerator to set for at least 30 minutes.

6. Place the chocolate chips and shortening in a microwave-safe bowl and microwave until melted, stirring every 45 seconds. Place the white chocolate chips in a separate small bowl and microwave it for 30-45 seconds. Stir the white chocolate, and if it is not completely melted, microwave it for another 10-15 seconds until melted, being careful not to overheat the chocolate. Place the white chocolate in a small plastic bag and snip off a small corner of the bag so that white chocolate can be drizzled from the corner.

7. Dip a caramel-covered apple in the semi-sweet chocolate. If necessary, spoon some chocolate over the top to ensure the apple is completely covered with chocolate. Hold the apple over the sink (or another easy-to-clean surface) and drizzle the white chocolate over the wet semi-sweet chocolate in a random pattern. Use a toothpick to gently swirl the colors together, being careful to not stick the toothpick in too deep and disturb the caramel layer.

8. Press a handful of chopped cookies into the wet chocolate sides, coming about half-way up the sides of the apple. Replace the apple on the foil-covered baking sheet and repeat with the remaining caramel apples until all are covered with swirled chocolate and chopped cookies.

9. Refrigerate the apples until the chocolate sets, about 30 minutes. If you will not be serving the apples immediately, tightly wrap them individually in plastic wrap and store them in the refrigerator for up to a week.

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