Last night we had a family Halloween night – we carved pumpkins, watched “It’s the Great Pumpkin Charlie Brown,” and made caramel apples. I have never made them before and I was surprised by how easy it was – the kids loved it. These are monster apples, dipped first in caramel, then in chocolate, then decorated with sprinkles and mini M&MSs. Wow. They are crazy decadent – it takes a few sittings to eat just one.
Caramel Apples (click here for printable recipe)
10 Granny Smith apples
(2) 14-ounce packages of individually wrapped caramels, unwrapped
4 tablespoons water
14 ounces melting chocolate (or 14 ounces chocolate chips plus 1 tablespoon shortening)
sprinkles and mini M&Ms for decorating
10 craft sticks
Bring a large pot of water to a boil. Dip apples in boiling water for a second or two, using a slotted spoon, to remove any wax that may be present. This will help the caramel to stick to the apple and not slide off. Wipe dry, set apples aside to cool. When cool, insert sticks through the cores.
Line a baking sheet with parchment paper or wax paper sprayed with non-stick cooking spray. Place the unwrapped caramels and water in a microwave-safe bowl and microwave on high for 2 minutes – stir and continue cooking and stirring at 1-minute intervals until caramel is melted and smooth. Let the caramel cool for 2-3 minutes, so it will provide a thicker coating on the apples.
Hold each apple by the stick and dip in the caramel to coat. To coat as much of the apple as possible, twirl each apple on its side in the caramel.
Set coated apples on the baking sheet and refrigerate for 15 minutes to set.
Melt the chocolate (or if you are using chocolate chips, melt the chocolate chips and shortening) in the microwave until melted and smooth, stirring frequently. Dip apples into chocolate to completely cover the caramel layer. Return to the baking sheet and decorate. Return to the refrigerator to set.
Wrap in individual treat bags once set – store in refrigerator for up to a week.