Filed Under: Candy | Chocolate | Dessert | Fall | Halloween

Mini Caramel Chocolate Apples

Recipe By Tessa Arias
  |  
September 30th, 2015
5 from 1 vote
5 from 1 vote

Mini Caramel Chocolate Apples are made from scratch and so much quicker and easier than traditional caramel apples! Perfect for any Halloween party.

Yield: 40

Prep Time: 25 minutes

Tessa's Recipe Rundown...

Taste: Sweet and slightly tart with a hint of aromatic spices.
Texture: SO GOOD! Just looking at these photos has you all but feeling the texture of each wonderful bite in your mouth.
Ease: Easy but messy.
Appearance: Adorable!
Pros: Quicker and easier than full-sized caramel apples and made from scratch!
Cons: None.
Would I make this again? Oh yes!

Do you liked to be scared?

Mini Caramel Chocolate Apples are made from scratch and so much quicker and easier than traditional caramel apples! Perfect for any Halloween party.

Me personally, I would take Halloween candy over scary movies and haunted houses ANY day. I am the biggest wimp when it comes to that stuff! It’s probably because I’m so jumpy as it is that sitting or standing next to me at a scary movie or haunted house would put you in serious danger of accidentally getting punched by me.

And to be even more honest, I would prefer to watch old Disney Halloween movies (Hocus Pocus or Halloweentown anyone?!) than anything actually jumpy or gory. I also haven’t actually dressed up for Halloween in probably three years. I suck at this holiday! To make up for it I thought I’d at the very least share a totally Halloween recipe this year. But a recipe that’s cute, not intentionally gross. These Mini Caramel Chocolate Apples are my kind of Halloween perfection. I even made a step-by-step video below with a secret caramel apple tip for you!

Recipe Tips

-Use organic apples you’d want to eat. Make sure they are free of bruises or damage and taste good on their own. Organic apples typically aren’t coated in the same wax that conventional apples are coated in. That wax can prevent the chocolate and caramel from sticking. Either way, make sure the apples are as clean as possible!
-I used a melon baller to make mini apple balls, but feel free to use anything similar.
-If you need to make these ahead of time, be sure to cover the apples completely in chocolate. Exposed areas will brown and go bad faster. The chocolate acts as a barrier!

I used the following items to make these:

Candy thermometer
Short lollipop sticks
Melon baller
Silicone Baking Mats
Halloween Sprinkles

 

*This post contains affiliate links.

5 from 1 vote

How to make
Mini Caramel Chocolate Apples

Yield: 40
Prep Time: 25 minutes
Inactive Time 40 minutes
Total Time: 1 hour 5 minutes
Mini Caramel Chocolate Apples are made from scratch and so much quicker and easier than traditional caramel apples! Perfect for any Halloween party.

Ingredients

  • 4 tablespoons (2 ounces) unsalted butter
  • 1 cup packed light brown sugar
  • 1/2 cup corn syrup
  • 1/4 teaspoon fine sea salt
  • 3/4 cup heavy cream
  • 1/2 teaspoon pumpkin pie spice (optional)
  • 1/2 teaspoon vanilla extract
  • 5 medium organic Granny Smith apples
  • 12 ounces good quality semisweet chocolate, chopped
  • Toppings as desired (nuts, candy, sprinkles)

Directions

  1. In a small heavy saucepan set over medium heat melt the butter. Stir in the brown sugar, corn syrup, and salt and bring to a boil. Add in the cream and spices if using and cook until a candy thermometer or instant read thermometer registers 250°F. Remove from heat and stir in the vanilla extract.
  2. Place the chocolate in a microwave safe bowl and microwave in 30-second bursts, stirring between each burst, until melted and smooth.
  3. Using a melon baller, scoop out balls from each apple. Place a candy stick into the center of each ball. Dip into the chocolate, coating evenly. Let the excess drip before placing on a parchment or silicone mat lined baking sheet. Refrigerate until the chocolate is set.
  4. Dip the apples into the warm caramel, letting the excess drip before rolling in any desired toppings and placing back on the lined baking sheet. Let cool and set completely before serving. Apples that are completely coated can be stored in the fridge for up to 1 day before serving, though they are best served sooner rather than later.

Recipe Notes

The yield will greatly depend on the size of your apples and the size of your melon baller.
Course: Dessert
Cuisine: American

About Tessa...

I share trusted baking recipes your friends will LOVE alongside insights into the science of sweets. I'm a professionally trained chef, cookbook author, and cookie queen. I love to write about all things sweet, carb-y, and homemade. I live in Phoenix, Arizona (hence the blog name!)

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  1. #
    Julie @ Julie's Eats & Treats — September 30, 2015 at 6:31 am

    I always “think” I like to be scared then when it comes down to it I hate it!! Instead of the haunted houses I think I’ll just eat caramel apples like these on Halloween!

  2. #
    Gaby Dalkin — September 30, 2015 at 8:53 am

    I might be guilty of not being so into Halloween myself but these are an awesome seasonal treat!!

  3. #
    Joan Hayes — September 30, 2015 at 6:03 pm

    Great video Tessa, I can’t wait to try these since they have two of my favorite things (apples and of course, chocolate)! 🙂 I love that you added pumpkin pie spice to these as well. So cute for Halloween too!

  4. #
    Best Brunch Seattle — October 1, 2015 at 9:34 am

    Like you I don’t like to be scared at all–and also like you, I’ll take candied apples over scary movies anyday.

  5. #
    Patty K — October 4, 2015 at 5:31 pm

    What a great idea, Tessa! Regular-sized caramel apples lose their appeal after you’ve eaten all the yummy toppings off of them and are just left with the apple itself 🙂 With your version, you get to enjoy both the toppings and apple the entire time!

    Hocus Pocus and Halloweentown are totally up my alley!

  6. #
    Tiffany — March 6, 2018 at 10:03 am

    Hey. My name is Tiffany, i’m a student at Reeds Brook Middle School in Hampden Maine. My social studies teacher has assigned each student to make a apple based product to sell to the school I have chose your mini caramel chocolate apples and i’ve been having some trouble. I did a test run with the recipe and when I went to check them the morning after, they were mushy.. I don’t know what we are doing wrong, we are following your recipe perfectly and yet, I can seem to make it just right. I was hoping you will help me and give me some advice. Please let me know! Thank you so much !

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