Friday, October 21, 2016

Mini Caramel Apples

This is a sponsored post by Challenge Butter, but the text and opinions are all mine. Thank you for supporting brands that make Kylee's Kitchen possible!

Caramel apples are a classic fall treat! But I don’t know anyone who enjoys biting into them. They’re so big and they get all over your face and you practically lose a tooth in the process.

But then it occurred to me if I make mini caramel apples, like cake pops, they’re much easier to eat! You can just pop them in your mouth without getting a facemask of caramel in the process!

So the concept for mini caramel apples looks simple enough, but it’s a little more complicated than what you may think. It’s important that you follow these tips in order to make this adorable little dessert a success!

1. You should use Granny Smith apples. Normally, I’m not a fan of Granny Smith, but they’re known for being less juicy and that’s what you want. You see, the biggest issue with making these a success is the fact that because the apple ball doesn’t have skin, the caramel has trouble sticking to the outside because of the apple’s juice. So you want to start out with the least juicy apple possible.

2. It’s crucial that you squeeze the apple balls into a paper towel to remove excess juice before dipping into caramel sauce.

3. Do not let you caramel sauce cool off too much! You want it to stay warm so it easily coats the apple.

4. Make sure you get some of the caramel sauce about ¼ inch up on the stick so that it creates a better seal when you dip it into the ice water bath.

5. The ice water bath is absolutely necessary because it helps sets the caramel.

Mini Caramel Apples
Yield: Makes about 16 mini caramel apples

  • 2 Tablespoons Challenge butter
  • 1/2 cup brown sugar
  • 1/4 cup honey
  • 1/2 cup heavy cream
  • 3 Granny Smith Apples
  • Crushed peanuts, sprinkles or mini chocolate chips.
 Other necessary items
  • Candy sticks or toothpicks
  • Small bowl of ice water
  1. Melt butter in saucepan over medium heat. Add brown sugar and honey, stirring with wooden spoon until combined.
  2. Slowly add the heavy cream and let mixture come to a boil.
  3. Boil for 10 minutes, stirring continuously and then set aside.
  4. Peel apples and then use a melon baller to scoop out apple balls.
  5. Thoroughly dry apple balls with paper towel to soak up any extra moisture from its surface.
  6. Insert candy stick into apple balls, making sure to not puncture the other end.
  7. Dip apple into caramel, letting any excess drip off.
  8. Immediately stick it into ice water bath for a few seconds to harden caramel.
  9. Press caramel apple into crushed peanuts or desired topping.
  10. Immediately transfer them onto plate with wax paper and stick in freezer for at least 15 minutes to finish setting.
  11. Once caramel is hard, remove from freezer and enjoy.

Recipe adapted from Instructables and Divas Can Cook

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