Let’s welcome fall with a delicious and easy dessert recipe like mini caramel apples, shall we? If you love candy apples, these mini caramel apple bites are just what you need in your life.
Don’t let pumpkin spice completely steal the show. Fall is great for apple desserts, as well!
The easiest recipe for mini caramel apples
A recipe for full-sized caramel apples is on the back of the Kraft Premium
On many of the versions of the candy apple recipes using bagged caramels, readers comment that they struggle to get the caramel to stick to the apples.
Have no fear that this is the recipe you need to make the easiest mini caramel apples that stick and set.
Mini Caramel Apples Ingredients
(exact measurements in printable recipe card below)
- Granny smith apples
- Caramel bits
- Choice of optional toppings such as sugar, sprinkles, and chopped peanuts
Mini Candy Apples Directions
Line a refrigerator-safe plate or cutting board with wax paper or parchment paper and set aside.
Using a metal teaspoon or melon baller, scoop round balls out of the apple.
Insert the candy sticks into the top of the apple balls and blot with a paper towel to remove excess moisture. Set aside.
In a small saucepan over low heat, slowly melt the
Dip each apple piece into the caramel allowing the excess to drip off.
Dip into your toppings if desired.
Place caramel-dipped apples onto the prepared plate or cutting board and put into the refrigerator until you are ready to serve.
Recipes Notes and FAQ
Best apples for caramel apples
Granny smith apples are the best apples to use for caramel apples. The crisp texture and tart flavor of granny smith apples combined with the sweet smoothness of caramel is perfection. If you disagree, feel free to use any variety of apples you like. Jonathon, Pink Lady, Honey crisp, or Gala apples will all be delicious choices.
How to get the caramel to stick to the apples
A crucial step in the instructions is to dry the apples so that the caramel will stick. Excess moisture allows the caramel to slip right off the apples. It’s impossible to remove it all, but blot as much moisture off the apples with a paper towel as you can.
Put the apples in the fridge after they’ve been dipped to help set the caramel more quickly and prevent it from sliding off the apples.
While the ingredients in this recipe are nothing unique, the instructions are. Please do not skip over this step to help ensure success.
Should apples be cold when making caramel apples?
Yes. Apples that have been chilled in the refrigerator at least a day help make the caramel stick to the apples more readily.
Best caramel to use
The best caramel to use when making candy apples are
Mini caramel apple toppings are optional, but highly recommended. Part of the fun of making caramel apples is dunking them in your favorite toppings. Different toppings also add to the appearance if you’re putting the mini apples on display. Here are some suggested toppings:
- Granulated white sugar
- Brown sugar
- Sparkling sugar
- Chopped nuts
- Mini chocolate chips
- Toffee bits
Storing the caramel apples
These mini candy apples do not keep very well in the fridge and are best served fresh. After a few hours, the caramel begins to slip off the apples. It’s best preparing the apples the morning you plan to serve, and keep them fresh in the refrigerator until it’s time to put them out.
Caramel Apple Slices
If you don’t have a melon baller or sticks, caramel apple slices are just as delicious. Simply cut your apples into slices and dip one side with caramel and toppings. Leave the other end of the slice plain so it’s easier to grab.
Make sure to pin this recipe in case you go apple picking this season or find yourself in need of a tasty and easy fall dessert!
- 4 granny smith apples
- 1 11oz (0.42 kg) bag caramel bits/melts
- 2 Tablespoons water
- Optional: Toppings such as sugar, sprinkles, chopped peanuts
- 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.
Be sure to blot as much moisture away from the apples as possible. This helps the caramel stick.
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Amount Per Serving: Calories: 48Total Fat: 0gSaturated Fat: 0gTrans Fat: 0gUnsaturated Fat: 0gCholesterol: 0mgSodium: 54mgCarbohydrates: 12gFiber: 1gSugar: 11gProtein: 0g
Nutrition facts are an estimate only.
More recipes with apples
- Apple cinnamon pancakes
- Apple cinnamon muffins
- Wild rice salad with apples
- Dessert nachos
- Apple cookies with maple glaze
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Tag me in your pictures if you make mini caramel apples!