Mini Caramel Apples
 
Prep time
Cook time
Total time
 
Serves: 20 Mini-Apples & 1 Cup Caramel
Ingredients
  • Mini-Caramel Apples
  • • 3 Apples
  • • Homemade Caramel
  • • Sticks
  • • A metal Tbsp. melon baller
  • • Wax paper
  • • Toppings - nuts, sprinkles, mini chocolate chips
  • Homemade Caramel Sauce
  • • 1 cup granulated sugar
  • • 6 tablespoons unsalted butter
  • • ½ cup heavy cream
  • • Pinch of salt
Instructions
  1. Mini-Caramel Apples
  2. Wash your apples & scoop out mini apples with your melon baller.
  3. Pat the mini apples dry with a paper towel and place a stick in the top of each mini apple. To prevent browning, squeeze a little lemon on top, but make sure to pat the apple dry again otherwise the caramel will not stick.
  4. Dip your mini apples in the warm caramel sauce.
  5. Top with your favorite toppings and enjoy!
  6. Homemade Caramel Sauce
  7. In a semi-deep non-stick pot, heat sugar over medium high heat and gently stir with a wooden or metal spoon.
  8. The sugar will soon start to clump together. This is ok and what it is supposed to do!
  9. The sugar will soon start to break down into a liquid and you'll want to switch to a whisk to get rid of the clumps.
  10. Once the sugar is in liquid form, carefully add the butter. Make sure you are wearing an oven mitt, as the mixture will hiss and splatter. Continue stirring until all the butter has melted.
  11. Once the butter has melted, carefully add the heavy cream. Since the heavy cream will be cold, your mixture will bubble and splatter a bit as well. Stir the mixture, then let boil for 2-3 minutes.
  12. Remove from heat and stir in salt if desired.
  13. Let the caramel slightly cool before dipping the apples. The caramel thickens as it cools and will more easily stick to the apples.
Notes
If you are planning on serving these at a party, place the dipped and decorated mini caramel apples on a baking sheet topped with wax paper. This will ensure the caramel doesn’t stick. Then place in the freezer for about 15 minutes to allow the caramel to harden. Keep them in the refrigerator until you are ready to serve.

Caramel sauce can be stored in an airtight container for up to two weeks in the fridge. Make sure to allow the caramel sauce to completely cool before placing in the container.
Recipe by Big City Tiny Kitchen at https://bigcitytinykitchen.com/mini-caramel-apples-with-homemade-caramel-sauce/