The Apple: Mini Caramel Apples

*These are best served right away, if you want to make ahead, read all the notes at the bottom, and do a test run beforehand.  :O) 

I loooooooove caramel apples.  I know, I say "love" a lot, but I'm not kidding.  We are really in love.  I'm going to marry caramel apples, or have them at my wedding someday....or something.  It's true love. 

So, add this idea to my love of sticks, and mini things. I saw this is a Family Fun magazine over a year ago, I had to try it out!  I made one little adaptation, the pretzel 'sticks.'  I wanted the whole thing to be edible! 

It's a really easy process.  One green apple allows about 7 'mini' apples via a melon baller. 

I'm missing one b/c true to it's shaped, it rolled off my counter. 

I found these new balls of caramel, and melted them with a little water.  (I stirred every 30 seconds for about 1 and 1/2 min). 

I stirred, and then dipped. 

One bag of these caramels will safely make at least 5 apples (35+) mini apples.  Just be careful with the water to caramel ratio when melting, or it will completely fall off the apple over time if there is too much water.  (If you are serving these right away, no problem.  If you are serving these later, play around with this in advance, depending on the humidity where you live, the caramel likes to fall when it's next to the wetness of the apple.  I've read that freezing the apples after you dip them works, and the caramel won't completely freeze, but I haven't tested this yet.  Another alternative would be to use the caramel wraps you can buy near the apples in the fresh fruit section of the store.  Cut them down to size, wrap, and the caramel should stay put!). 

It would be fun to also add fun sprinkles, nuts, or other toppings, but I didn't waste my time....I just started eating.  I did reserve one for tomorrow's post.....In the immortal words of California's Governor circa 1990 something, "I'll be back...."

P.s.  Here are a few questions/comments coming up.  I used pretzel rods from Walmart.  I didn't have any problem pushing them in the apple.  I broke (maybe 2).  I had anticipated there MIGHT be a problem, so I was prepared to 'start' the whole with the sharp edge of a knife, but they really did pop right in.  A few people have said their pretzels got soggy, again it wasn't an issue for me, but I might try dipping them with toothpicks, and then replacing with pretzel rods right before serving, but I just thought I'd throw that out there.  As for the melting caramel, make sure your apple pieces are as dry as possible.  Pat them with a paper towel. (And see above caramel wrap alternative.)  My next mini apple extravaganza is going to include a 'make your own' mini apple bar.  I'm going to roll my apple bites in some lemon/water mix (thanks to the commenter on the pineapple juice  who says it works as well without the aftertaste, I'll be trying this, or sprite, which I just remembered also works the same way!) to prevent the apple from turning, insert the pretzel, then provide bowls of melted caramel and toppings for the guest to make their own carameled apples.  I always try ideas in advance to try to fix any of these issues, so let me know if anything else comes up!  Another suggestion for the tempermental caramel is to first dip the apple in a white chocolate, let is set, then the caramel.  Happy apple dipping!

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