Mini Caramel Chocolate Apples
Yield: about 40
Prep Time: 25 minutes
Cook: 40 minutes
Tessa's Recipe Rundown...
Taste: Sweet and slightly tart with a hint of aromatic spices.
Texture: SO GOOD! Just looking at these photos has you all but feeling the texture of each wonderful bite in your mouth.
Ease: Easy but messy.
Pros: Quicker and easier than full-sized caramel apples and made from scratch!
Would I make this again? Oh yes!
Do you liked to be scared?
Me personally, I would take Halloween candy over scary movies and haunted houses ANY day. I am the biggest wimp when it comes to that stuff! It’s probably because I’m so jumpy as it is that sitting or standing next to me at a scary movie or haunted house would put you in serious danger of accidentally getting punched by me.
And to be even more honest, I would prefer to watch old Disney Halloween movies (Hocus Pocus or Halloweentown anyone?!) than anything actually jumpy or gory. I also haven’t actually dressed up for Halloween in probably three years. I suck at this holiday! To make up for it I thought I’d at the very least share a totally Halloween recipe this year. But a recipe that’s cute, not intentionally gross. These Mini Caramel Chocolate Apples are my kind of Halloween perfection. I even made a step-by-step video below with a secret caramel apple tip for you!
-Use organic apples you’d want to eat. Make sure they are free of bruises or damage and taste good on their own. Organic apples typically aren’t coated in the same wax that conventional apples are coated in. That wax can prevent the chocolate and caramel from sticking. Either way, make sure the apples are as clean as possible!
-I used a melon baller to make mini apple balls, but feel free to use anything similar.
-If you need to make these ahead of time, be sure to cover the apples completely in chocolate. Exposed areas will brown and go bad faster. The chocolate acts as a barrier!
I used the following items to make these:
*This post contains affiliate links.
How to make Mini Caramel Chocolate Apples
The yield will greatly depend on the size of your apples and the size of your melon baller.
In a small heavy saucepan set over medium heat melt the butter. Stir in the brown sugar, corn syrup, and salt and bring to a boil. Add in the cream and spices if using and cook until a candy thermometer or instant read thermometer registers 250°F. Remove from heat and stir in the vanilla extract.
Place the chocolate in a microwave safe bowl and microwave in 30-second bursts, stirring between each burst, until melted and smooth.
Using a melon baller, scoop out balls from each apple. Place a candy stick into the center of each ball. Dip into the chocolate, coating evenly. Let the excess drip before placing on a parchment or silicone mat lined baking sheet. Refrigerate until the chocolate is set.
Dip the apples into the warm caramel, letting the excess drip before rolling in any desired toppings and placing back on the lined baking sheet. Let cool and set completely before serving. Apples that are completely coated can be stored in the fridge for up to 1 day before serving, though they are best served sooner rather than later.
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