We’re headed into that time of year when it feels as though there is some deliciously appetizing (albeit unhealthy) treat lurking around every corner. I always breathe a sigh of relief after making it through November and the irresistible pumpkin desserts that are everywhere I turn. My relief is short lived because December brings scrumptious holiday cookies and candies. It’s no wonder the average American gains 4 pounds over the holiday season! This year my solution is to try making my favorite desserts in miniature sizes. I will report back in January on the relative success of this experiment.
Caramel apples are hands down, one of my fall favorites. The only problem is that sometimes an entire apple seems like too much. My simple answer to that problem? Caramel apples… done miniature style! My mom and dad were in town this past weekend and I thought this would be a fun baking project for us all to do together. Both my parents were excellent helpers and we all had a lot of fun!
These caramel apples really are simple and would be a perfect baking project to do with children. Getting the caramel on is the most difficult part, and is best reserved as an adult job. Once that is done, you can decorate the apples however you would like. We used toffee candy chips, pecans, and sprinkles!
Miniature Caramel Apple Recipe
Makes approximately 18 miniature caramel apples
3 large Granny Smith apples
18 popsicle sticks
1 1/2 cups caramel baking bits
1 tablespoon heavy cream
crushed nuts or sprinkles for topping
Peel apples. Using a melon baller, scoop out apple balls. Insert the sucker stick into the apple. Be careful not to puncture the stick through the other end. In a small pot add caramel baking bits and heavy cream. Melt over low heat, stirring constantly until completely melted. Fill a small bowl with icy water. Set aside.
Thoroughly dry the apple with a paper towel to remove excess moisture from the surface. Dip the apple into the mixture, swirling to coat and being sure to get the caramel on the stick a little. This will help keep out the water on the next step. Immediately dip the caramel apple into the icy water for a few second to quick set the caramel. Dry the caramel off gently with a paper towel. Press the top of the caramel apple into desired topping if using. Place caramel apple into the fridge or freezer to finish setting.
Heather’s Helpful Hints
It is best to work in batches of 3-4 when you are making these mini caramel apples. Also, be sure not to add more than a tablespoon of heavy cream to the caramel otherwise it will be too runny any won’t set. I found this video to be helpful explaining the entire process.