What’s more nostalgic than Caramel Apples in Autumn? Even though they are sold year round, I always think of them as a Fall treat around Halloween. Mini anything just makes it that much cuter. I love this Mini Caramel Apple recipe addition to my Fall Baking list.
I remember my mom making Caramel Apples for us as kids and we just thought it was the greatest thing ever! She used Kraft caramels and melted them like the recipe on the bag and dipped Granny Smith apples in it with popsicle sticks. You figure it’s great way to get kids to eat more fruit by just wrapping it in sugar. That’s why they they call it a treat.
These could’t bee easier to make.
You’ll need some of your favorite variety of apples, a good non-stick pot (preferable), some kind of sticks, silicone mats or parchment , and a candy thermometer. I used apple branches, and your favorite stuff to dip or sprinkle if you choose not to do the classic route. I chose black and white sesame seeds. I also chose to use mini apples, but you will have some caramel left over to wrap and give away for treats.
You can decide too if you want single or double dipped. This recipe makes enough for whatever you decide.
Other recipes you will love:
Dutch Apple and Cranberry Pie
Rum Spice Crab Apples
Caramel Apples
- October 31, 2018
- 10 Servings
- Print this
Ingredients
- 10-11 medium sized apples or 4-5 for doubled dipped
- Popsicle sticks, skewers or brach pieces
- 1/2 cup butter diced
- 2 cups brown sugar
- 1 cup light corn syrup
- 1 14 oz can of condensed milk
- 1 tsp vanilla extract
- Dash of salt
- Some sea salt crystals for salted caramel
- Choice of coatings like, chopped nots, chocolate chips, seeds, candies.
Directions
- Step 1
- Wash and dry the apples well to get rid of the outside spray coating for the caramel to stick better.
- Step 2
- Prepare your parchment on a pan that will fit in the fridge and prep your candy and nut coatings and place in bowls or plates for dipping.
- Step 3
- In a large heavy bottom non-stick pot, combine butter, corn syrup, brown sugar, and a dash of salt.
- Step 4
- Cook and stir over medium heat until it comes to a boil about 10 minutes. Make sure any brown sugar from the bottom is all stirred in so it won’t burn on the bottom of the pot.
- Step 5
- Whisk in the condensed milk and continue stirring until the caramel comes to 248F. This will take a few minutes.
- Step 6
- Remove from heat and add the vanilla and sea salt crystals to taste if using. Be careful as the caramel is extremely hot.
- Step 7
- Place sticks at least 1/4 the way into the apples. Start dipping. Dip coated apple immediately in coatings and place onto parchment. For double dipping, place the apples in the fridge for about an hour before adding the second coating of caramel, then dip into coatings.
- Step 8
- Place in the fridge to firm up.
- Step 9
- Let stand a room temp for easier eating.
- Step 10
- Enjoy!
- Step 11
- Tip: you can keep a bowl of ice cold water nearby in case you get caramel on your fingers.
