Prep 25 mins
Cook 20 mins
This recipe recently appeared in our local newspaper. It's a great way to use up all that extra Halloween candy. NOTE: All candy you choose to use should equal a total of 1 1/2 cups. Toppings such as the M&M's, and pretzels should be broken into pieces.
- 6 popsicles sticks
- 6 medium granny smith apples (or other tart apples)
- 1 1⁄2 cups M&M's (and Reeses Pieces, sweet coconut, pretzels, etc)
- 8 tablespoons unsalted butter
- 1⁄2 cup heavy cream
- 1⁄2 cup light corn syrup
- 1 cup light brown sugar
- 1 1⁄2 teaspoons vanilla extract
- coarse sea salt, for sprinkling (optional)
- 1 full-size chocolate bar, melted
- Insert popsicles sticks into stem side of apples.
- Place apples on a silicone mat or lightly greased foil-lined baking sheet.
- Put candy topping into a bowl or, if desired, sort different options into several bowls and set aside.
- In a large saucepan, over medium-high, melt the butter and add the cream, corn syrup, brown sugar and a pinch of salt.
- Bring mixture to a boil stirring 'constantly' with a heat proof spatula, and cook, stirring constantly and scraping the bottom and sides of the pan, until mixture reaches 246 to 250 degrees on a candy thermometer, lower for softer and higher for stiffer caramel.
- Immediately remove from heat and stir in the vanilla extract.
- Carefully transfer the caramel to a heat-proof bowl that holds at least 4 cups.
- Working quickly and grasping the stick, dip an apple into the hot caramel, allowing any excess to drain, then immediately sprinkle with a pinch of the sea salt (if using) and press the apple into topping or toppings.
- Sprinkle with coconut (if using).
- Place coated apple, stick end up, on mat or baking sheet.
- Repeat with remaining apples.
- After the caramel cools, use a fork to drizzle with melted chocolate.
- Cool at room temperature until chocolate sets.
- Serve immediately or store in a covered container in the refrigerator for up to 2 weeks.
- NOTE: All candy you use should equal a 'TOTAL' of 1 1/2 cups.