Recipe by Sue Lau
I found this to be the quickest and easiest caramel apple recipe I have tried. I started out using 5 bags of caramels, and then added more as I needed. It really does make the operation much easier using lots of caramel, especially when you can cool and store the rest of the caramel to use in other things, or cut up with scissors and eat as a candy.
- 5 -6 small tart apples
- 1 (14 ounce) bag caramels, unwrapped
- 5 -6 popsicle sticks or 5 -6 cinnamon sticks
- 1⁄2 cup chopped peanuts (optional) or 1⁄2 cup candy sprinkles (optional)
Directions See How It's Made
- Wash apples, and allow to completely dry and come to room temperature.
- Place buttered wax paper or release foil on a cookie sheet.
- Push sticks into the top of the apples.
- Have toppings in a small bowl nearby.
- Place caramels into a microwave safe or heat safe deep bowl and microwave for two minutes on high.
- Stir caramels if you are able. Be careful as the bowl will be really hot.
- Continue heating caramels on high in 1-minute intervals, always stirring, until mixture becomes very smooth and fluid.
- Quickly dip a couple of apples, swirling them to coat everywhere.
- Hold apples over the bowl and allow to drain, and slide the bottoms of the apples against the top of the bowl to scrape off excess caramel.
- If you like the toppings on the apples, press the apples lightly into the bowl of toppings.
- Place dipped apples on the cookie sheet.
- Check the condition of the caramel and if it is thickening, go ahead and heat it for another minute and stir. Don't worry if you need to reheat often, as it's ok.
- Continue dipping apples and reheating as necessary.
- If you have leftover caramel, pour it onto a heavily buttered cookie sheet and allow to cool and set, then roll it up and place in a ziplock bag to use later.
- You can chill apples to get them to set, or just let them sit in the pan to cool off.
- Place in cupcake liners before serving, and use within 1-2 days.