by Esther Holden
October 26, 2017
This week we're sharing how to make mini caramel apples. These pretty apple pops are the perfect combination of sweet with a touch of sour since green apples were used. We'll teach you how to color chocolate and share tips on how to create bite size versions of a special fall sweet. They're a perfect sweet to make during apple season and give you all the things you love about a caramel apple but with just a bite or two. If you're looking for a fast sweet to make we'll share how to make full size chocolate covered apples too!
How to Make Mini Caramel Apples
Skill level: Intermediate. Read on for Easy Chocolate Covered Apples.
Makes: 4 full size chocolate apples and 6-9 mini caramel apples with the supply list below.
12 oz bag of bright white candy melts
6 med-large green apples
Pack of Caramel Apple Wraps
Artisan Accent Chocolate Cameleon Candy Color, click here for the color featured
Nonpareil Sprinkles, click here for the ones featured
Round Cookie Cutters
Small 1 tablespoons size heavy duty cookie scoop
Step 1: Wash and thoroughly dry your apples. Pop the caramel wraps in the freezer for 10-20 minutes, especially if it is hot or humid where you are.
Step 2: Take your small cookie scoop and press the top into the side of the apple pushing the scoop in as far as it will go and then twist the scoop around into the apple, like how you would use a melon baller. This will create domed apple round. Continue scooping out apple rounds from an apple or two depending on how many mini caramel apple pops you want to make.
NOTE: While scooping out the apple with the cookie scoop do not use the trigger on the scoop as it might put too much pressure on it. You can also try using a heavy duty melon baller to make even smaller caramel apples.
Tip: If you scoop out the apple rounds in an alternating pattern of top to bottom on the apple you should be able to get 4-5 rounds from one med-large apple. All of the rounds might not come out perfect domes so having an extra apple on hand might be good!
Step 3: Blot each of the apple rounds off with a paper towel, soaking up some of the juice. Add a rock candy stick in each round. These sticks are the perfect scale for this size pop.
Step 4: Take one sheet of the caramel wrap from the freezer (leaving the others in) and pull off one side of the parchment cover. Use a 3" round cookie cutter to cut out a round of caramel. If the caramel is sticky try adding a little confectioners sugar to your fingers. Working quickly place the caramel round on the apple and press the caramel to cover the surface of the apple. Warning, this is where it can get sticky and a little messy. The coverage on the apple will not be perfect. Once you've covered all the apples in caramel as best you can place them on a piece of wax paper on a tray then place in the fridge to fully set up.
Step 5: Place half of a 12 oz bag of bright white candy melts into a microwave save bowl (ceramic holds the heat longer) and heat for 2 minutes on 40% power. Stir and heat for another minute also on 40% power. Add the rest of the bag of melts into the bowl and heat in the same manner for one or 2 more rounds until fully melted but not hot. It is best to heat candy melts at a lower temperature to prevent burning or scorching. Add 11 drops of Artisan Accent Chocolate Chameleon Teal Candy Color to the chocolate to produce a pretty soft aqua-teal color. Add more drops for a darker color.
Step 6: Working with one pop at a time take one chilled mini caramel apples out of the fridge, lightly press out any bumps on the caramel and dip it in the melted chocolate. Carefully shake of any access chocolate and sprinkle on pretty autumn rainbow nonpareil sprinkles. Place on a silicone baking mat or parchment lined baking sheet to allow to set. Continue dipping and sprinkling until all the mini caramel apples are done.
Note: The mini caramel apples are best served the same day they are made. Our first attempt at making these was with traditional caramel and we found it slid off the apple rounds. Using the wraps was what we fount worked the best.
How to Make Chocolate Covered Apples
Skill Level: easy peasy apple pleasy
Tip: If you're planning on making full size chocolate covered apples along with the mini caramel apples you would dip the full size apples first while your container of melted chocolate is full, then dip the smaller mini caramel apples.
One of the biggest questions we've gotten is will a rock candy stick work as a candy apple stick. We decided it was time to test it out and answer is YES! Remove the stem of the apple, dip about .75" of the end of the rock candy stick into melted chocolate then insert into the top of the apple. You want to see a little pool of the chocolate where the stem was. This will help the stick stay in the apple and will make it easier to dip. Dip the apple in the melted chocolate. You can cover the entire apple or to show the kind of apple it is only dip 2/3 of it in chocolate. Sprinkle on some sprinkles and viola! You have pretty chocolate apples in just a few minutes. This is a quick fun projects to do with kids or when you need a last minute sweet for a party or event!
We hope you enjoyed learning how to make mini caramel apples and easy chocolate covered apples. The two of them would look great together on a dessert display! Then you can have a just an apple nibble or a full apple sweet depending on how hungry you are!
Cheers and happy apple season!Esther & Shauna
This post was written, styled and photographed by Esther of the Bakers Party Shop. If you share a photo from our post a link must be displayed back to this post and credit given to The Bakers Party Shop. All photos in this post and content are copyright of The Bakers Party Shop - The Bakers Confections, All rights reserved 2017.
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