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
Success Tips: Use cold, crisp apples and blot them thoroughly to help the caramel stick. Keep the caramel on low heat while dipping to maintain a workable consistency. These are best enjoyed within a few hours of making them, as the caramel can soften and slide off over time. Remember, the goal is fun, not perfection!