Ditch the mess of full-sized caramel apples and make these adorable, quick, and flavorful Mini Caramel Apples instead! They’re a fun, healthy-ish snack that’s perfectly sized for kids and parties. This is the stress-free fall treat that brings all the classic flavor without any of the frustration.
Table of Contents
Why You Will Love This Recipe
I started making these mini versions years ago after one too many failed attempts at perfectly coating large apples, which always ended in a sticky mess. These bite-sized treats became an instant hit with my kids, who love helping to scoop the apple balls and roll them in toppings. It’s our favorite way to celebrate the crisp fall season together in the kitchen.
Ingredients
- 4 fresh apples (such as Granny Smith or Honeycrisp)
- 1 bag (11 oz) caramel bits or melts
- 2 Tablespoons water
- Optional toppings: sparkling sugar, brown sugar, sprinkles, or chopped walnuts
Step-by-step instructions for making the recipe
- Line a baking sheet or cutting board that fits in your refrigerator with parchment or wax paper.
- Use a metal teaspoon or a melon baller to scoop round balls out of the apples. Aim for 8-12 balls per apple.
- Insert a toothpick or lollipop stick into the top of each apple ball. Blot each ball thoroughly with a paper towel to remove excess moisture and place them on the prepared tray.
- Combine the caramel bits and water in a small saucepan. Heat over low heat, stirring constantly, until the caramel is completely smooth and melted.
- Right before dipping, blot each apple ball with a paper towel again to ensure it is as dry as possible.
- Dip one apple ball at a time into the melted caramel, allowing any excess to drip back into the saucepan.
- If desired, immediately roll the caramel-coated apple in your chosen toppings.
- Place the finished mini caramel apple back onto the prepared tray. Repeat with the remaining apple balls.
- Once all apples are dipped, place the entire tray in the refrigerator for about 10 minutes to allow the caramel to set completely.
- Serve and enjoy the same day for the best texture and appearance.
Mini Caramel Apples
Ingredients
Equipment
Method
- Line a baking sheet or cutting board that fits in your refrigerator with parchment or wax paper.
- Use a metal teaspoon or a melon baller to scoop round balls out of the apples. Aim for 8-12 balls per apple.4 fresh apples
- Insert a toothpick or lollipop stick into the top of each apple ball. Blot each ball thoroughly with a paper towel to remove excess moisture and place them on the prepared tray.
- Combine the caramel bits and water in a small saucepan. Heat over low heat, stirring constantly, until the caramel is completely smooth and melted.1 bag (11 oz) caramel bits or melts, 2 Tablespoons water
- Right before dipping, blot each apple ball with a paper towel again to ensure it is as dry as possible.
- Dip one apple ball at a time into the melted caramel, allowing any excess to drip back into the saucepan.
- If desired, immediately roll the caramel-coated apple in your chosen toppings.Optional toppings: sparkling sugar, brown sugar, sprinkles, or chopped walnuts
- Place the finished mini caramel apple back onto the prepared tray. Repeat with the remaining apple balls.
- Once all apples are dipped, place the entire tray in the refrigerator for about 10 minutes to allow the caramel to set completely.
- Serve and enjoy the same day for the best texture and appearance.
Notes
FAQ
How far in advance can I make these?
These mini caramel apples are best served the same day they are made. After 4-5 hours, the caramel may begin to slip off the apples due to their moisture content. For the best results, make and enjoy them within a few hours.
Why is my caramel sliding off the apples?
Moisture is the main culprit. To prevent this, use cold apples, blot them thoroughly with a paper towel both after scooping and right before dipping, and chill them immediately after coating to help the caramel set quickly.
Can I use other types of apples?
Yes! It’s best to use firm, crisp apples that will hold their shape. Granny Smith, Honeycrisp, Gala, and Pink Lady are all excellent choices. Avoid softer varieties like McIntosh, which can become mushy.