|Nutrition Facts (per serving)|
|Amount per serving|
|% Daily Value*|
|Total Fat 38g||49%|
|Saturated Fat 20g||102%|
|Total Carbohydrate 162g||59%|
|Dietary Fiber 6g||21%|
|Total Sugars 142g|
|Vitamin C 11mg||55%|
|*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.|
Make no bones about it... these skull-shaped caramel apples will disappear fast at any Halloween party! Apples are already a great seasonal treat since they're at peak sweetness during the fall. But once you dunk them in caramel, dip them in white chocolate, and decorate them with a creepy skull design, they're ghoulishly great for Halloween!
Take inspiration from your favorite spooky movies—like The Nightmare Before Christmas—to help design the skulls. These would also look very cool with a Dia de los Muertos sugar skull design.
Nonstick cooking spray
4 large apples
1 (14-ounce) bag soft caramel candy
2 tablespoons water
12 ounces white chocolate candy coating
3 ounces dark chocolate candy coating
Steps to Make It
Gather the ingredients.
Prepare a baking sheet by lining it with aluminum foil or waxed paper, then spray the foil or paper with a light coating of nonstick cooking spray.
Wash and dry the apples carefully. Remove the stems and stick the skewers or sticks firmly in the stem ends.
Place the unwrapped caramels and the water in a microwave-safe bowl. Microwave for 1 minute, stir, then microwave for an additional minute or until completely melted. The caramel should be smooth and liquid by the end.
Hold an apple by the skewer and dip it in the caramel, tilting the bowl at an angle and rotating the apple to cover it completely with a smooth, even layer. Bring it out of the caramel and twirl it upside down to remove the excess caramel, hold it in the air for a few moments while the caramel starts to set, then place it on the prepared baking sheet. Repeat the process with the remaining apples.
Place the caramel-covered apples in the refrigerator to set for at least 30 minutes.
Place the white chocolate candy coating in a microwave-safe bowl, once the caramel is firm, and microwave, stirring every 30 seconds, until it is melted and smooth.
Dip a caramel-covered apple in the white chocolate coating. It is easiest to dip it halfway, then use a large spoon to pour coating over the top; this will ensure that the apple is mostly covered with white chocolate. Hold the apple over the bowl and let excess coating drop back into the bowl, and gently twirl the apple or tap the stick against the lip of the bowl to encourage excess coating to drop off.
Set the apple back on the baking sheet, and repeat with the remaining apples. Let the white coating set while melting the chocolate coating in a small bowl in the microwave.
Pour the melted chocolate coating into a paper cone or plastic bag with a hole snipped in the corner.
Tilt the apple back with one hand, to make it easier to draw on the side, and draw a skull face on the side of the apple with the dark chocolate. Repeat until all the apples are decorated.
Refrigerate the apples until everything is completely set, about 20 minutes.
Carefully wrap apples individually in plastic wrap if not being served immediately and store them in the refrigerator for up to a week.