|Nutrition Facts (per serving)|
|Amount per serving|
|% Daily Value*|
|Total Fat 21g||26%|
|Saturated Fat 8g||41%|
|Total Carbohydrate 60g||22%|
|Dietary Fiber 5g||20%|
|Total Sugars 47g|
|Vitamin C 4mg||21%|
|*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.|
Apple picking season is just over the horizon, and in preparation, we're sharing a fun new twist on traditional caramel apples by turning them into delightful mini chocolate caramel apples.
The technique is simple–just use a melon baller to scoop out balls from large, full-sized apples (we used both red Gala and green Granny Smith apples for this recipe, but most apple varieties will work!), skewer them on wooden sticks and wick away as much moisture as you can manage. Then, dip each mini apple in caramel. Once you've allowed the caramel to set in the freezer, dip each mini apple in melted chocolate (white chocolate also works great for this recipe!). If desired, roll your mini apples in chopped nuts, crushed cookies or any other preferred topping before the chocolate sets.
These caramel apples are so easy to make and even easier to eat, and they would make a great addition to any fall party.
4 large apples
11 ounces caramel candies
2 tablespoons water
12 ounces dark chocolate melting wafers
Finely chopped nuts, crushed cookies, or other add-ons
Use a melon baller to carve as many balls as you can out of each apple. Discard remaining apple core.
Spear each apple ball with a wooden skewer and set on a wax paper lined cookie sheet. Use a paper towel to absorb as much moisture as you can from each apple ball. Place mini apple balls in the refrigerator while you prepare your caramel.
Prepare your caramel by combining caramel and two tablespoons water in a small saucepan over medium-low heat.
Stir constantly until caramel is melted and smooth.
Remove caramel from heat and remove your mini apples from the refrigerator. Once again, use a paper towel to gently squeeze the apples to absorb as much moisture as possible.
Working quickly, dip each mini apple into the caramel until mostly covered. Return to wax paper lined cookie sheet and immediately place in the freezer for 20 minutes.
Once caramel apples are nearly finished chilling, place your dark chocolate melting wafers in a medium-sized heatproof, microwave safe bowl and melt your dark chocolate melting wafers according to the instructions on the packaging.
Retrieve caramel-dipped apples from the freezer and, working quickly, dip each one in chocolate until mostly covered.
If you would like to roll them in chopped nuts or cookies, etc., immediately dip or roll them in your chosen topping, then return to wax paper lined baking sheet.
Return to the freezer and allow chocolate to set before eating and enjoying. Keep uneaten mini chocolate caramel apples in the refrigerator in an airtight container. Enjoy!
- Any firm variety of apple will work but Granny Smith and Gala are best.