MINIATURE CARAMEL APPLES RECIPES
EASIEST MINI CARAMEL APPLES THAT STICK AND SET WELL!
Mini caramel apple bites that are easy to make and perfect for fall treats.
Provided by Jennifer Soltys
Total Time 10 minutes
Prep Time 5 minutes
Cook Time 5 minutes
Yield 20
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.
Nutrition Facts : Calories 48 calories, CarbohydrateContent 12 grams carbohydrates, CholesterolContent 0 milligrams cholesterol, FatContent 0 grams fat, FiberContent 1 grams fiber, ProteinContent 0 grams protein, SaturatedFatContent 0 grams saturated fat, ServingSize 1, SodiumContent 54 grams sodium, SugarContent 11 grams sugar, TransFatContent 0 grams trans fat, UnsaturatedFatContent 0 grams unsaturated fat
MINI CARAMEL APPLES RECIPE | MYRECIPES
You get all the satisfaction of a caramel apple in one bite and without a messy chin. If decorating with twigs, make sure twigs are food-safe or use craft sticks.
Provided by Amy Machnak
Total Time 30 minutes
Yield Makes 16 to 20
Number Of Ingredients 9
Steps:
- Heat corn syrup, sugar, butter, and 3/4 cup plus 2 tbsp. cream in a 3-qt. saucepan over medium-high heat until mixture reaches 275° on a candy thermometer*, about 15 minutes, stirring often with the thermometer or a wooden spoon once it starts to brown. While caramel boils, prepare the remaining ingredients (you'll need to have everything ready before beginning step 3).
- Grease a baking sheet and set aside. Put nuts, chocolate chips, and candies on individual plates and set aside. Using a 1-in. melon baller, cut apples into balls (you should get 8 to 10 from each apple). Push thickest end of a twig into each apple ball through skin side to center. Set on paper towels to absorb moisture.
- Remove caramel from heat when at 275° and pour in remaining 1/4 cup cream, stirring until very smooth (it will come together after about 1 minute) and being careful of any splattering caramel.
- Dip apple balls into caramel, making sure caramel comes over edges of skin and letting excess drip off. Dip bottom of each ball into either nuts, chocolate chips, or candies, then set on the baking sheet to cool.
- *You'll need an accurate candy thermometer. Check it by immersing in boiling water; it should read 212°. If it's a few degrees too high or low, cook the caramel to a corresponding few degrees more or less. If it's way off, get a new thermometer.
- Make ahead: Chill until ready to serve, up to 3 hours ahead. Serve at room temperature.
- Note: Nutritional analysis is per mini apple.
Nutrition Facts : Calories 214 calories, CarbohydrateContent 28 g, CholesterolContent 26 mg, FatContent 12 g, FiberContent 1 g, ProteinContent 0.8 g, SaturatedFatContent 6.6 g, SodiumContent 26 mg
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