Nothing says Halloween like a caramel apple all dressed up in chocolate. Take these traditional treats to the next level with homemade caramel and decorate them with your choice of peanuts, dark chocolate, or white chocolate with festive sprinkles!
- Yield: 6-7 mini caramel apples
- Course: Dessert
- candy thermometer
- Granny smith apples
- Halloween sprinkles or candy
- heavy cream
- light corn syrup
- pinch of salt
- unsalted butter
- Vanilla Extract
- white or dark chocolate
- wooden craft sticks
- Wash and dry apples. Remove stems and firmly press a craft stick into the top of each apple.
- Line a sheet pan with parchment paper and set aside.
- In a medium size saucepan fitted with a candy thermometer, combine Â¾ cup of heavy cream, sugar, salt, corn syrup and butter. Bring mixture to a boil over medium-high heat, stirring occasionally.
- Once mixture comes to a boil, do not continue to stir. Allow mixture to bubble until it reaches 246Â°F or firm ball. Remove from heat and stir in remaining Â¼ cup of cream and vanilla. Be aware that hot caramel may sputter when liquid is added.
- Working quickly, dip each apple into the caramel and turn the apple to completely coat it. Lift caramel apple up and allow excess to drip off. If coating in peanuts, immediately dip caramel apple in chopped nuts and then set on parchment-lined pan.
- Repeat process with remaining apples, making sure to space them out on the parchment-lined pan so they donâ€™t stick together. Allow caramel apples to set in the refrigerator.
- To decorate: In medium size bowl, melt chocolate of choice. Dip a in chocolate of choice and then lift apple up allowing excess chocolate to drip off. If desired, coat chocolate with assorted sprinkles or candy. Place on parchment-lined pan.
- Fill pastry bag with remaining melted chocolate and lightly drizzle over tops of apples. Decorate with sprinkles. Allow caramel apples to set in the refrigerator.
- Serve caramel apples at room temperature.