Best 7 Spooky Caramel Apples Recipes

CARAMEL APPLES

Steps:

• Remove the stem from each apple and press a craft stick into the top. Butter a baking sheet.
• Place caramels and milk in a microwave safe bowl, and microwave 2 minutes, stirring once. Allow to cool briefly.
• Roll each apple quickly in caramel sauce until well coated. Place on prepared sheet to set.

THE BEST CARAMEL APPLES

Steps:

• Bring a large saucepan of water to a boil. Dip apples in boiling water for a few seconds, then dry with paper towels to remove any wax from the peels. Set apples aside; when completely cool, insert a wooden chopstick firmly into the bottom of each apple for a handle.
• Line a baking sheet with parchment paper.
• Stir butter, brown sugar, corn syrup, and sweetened condensed milk together in a saucepan over medium-high heat. Bring to a boil, stirring constantly, and reduce heat to medium. Cook until a candy thermometer reads 248 degrees F (120 degrees C), 25 to 30 minutes; stir constantly to prevent burning. A teaspoon of the syrup, dropped in a glass of cold water, should form a firm ball. Remove caramel from heat and stir in vanilla extract.
• Working quickly, dip each apple into the hot caramel to completely coat the apple and about 1/2 inch of the wooden handle. Sprinkle apples with any desired toppings while still hot. Let caramel apples cool on the parchment paper. Use caution, caramel is very hot.

CHAMOY TAJíN CARAMEL APPLES RECIPE BY TASTY

Steps:

• Grease a baking sheet with nonstick spray.
• Add the water and sugar to a medium saucepan. Cook over high heat, without stirring (so the mixture doesn't crystallize), for about 10 minutes, until the mixture begins to turn golden brown. Note: Use a larger pan than you think you need; the caramel will bubble up when you add the cream.
• Reduce the heat to low. Slowly pour in a little bit of the heavy cream. The mixture will bubble. When it begins to recede, carefully whisk to incorporate the cream. Continue adding the cream in increments, stirring to incorporate.
• Once the cream is incorporated, stir in the salt. Increase the heat to medium-high and cook for 10-12 minutes more, until the caramel reaches 250°F (120°C) on an instant read thermometer. Remove the pot from the heat and let the caramel cool for about 5 minutes.
• Carefully transfer the caramel to a heatproof liquid measuring cup or a medium bowl. Stir in the chamoy.
• Stick a popsicle stick though the top of each apple, about ⅔ of the way through.
• Dip an apple into the caramel until completely coated. Lift the apple from the caramel and spin the stick for 20-30 seconds to remove excess caramel. Roll in the tajín seasoning, then set on the prepared baking sheet. Repeat with the remaining apples.
• Serve the apples immediately, or let set at room temperature for 1 hour. Leftover caramel apples will keep, loosely covered, in the refrigerator for 2-3 days.
• Enjoy!

HALLOWEEN CARAMEL APPLE

Steps:

• Grocery store apples have a wax coating. You will want to remove the coating before starting to make the caramel apples.
• The traditional way to remove the wax coating is to dip your apples in a pot of boiling water for a short amount of time. When you remove the apples, one at a time, from the pot of water, use a rough cloth to wipe the remaining wax off of the apples. Set aside to allow your apples to cool. (Make sure that your apples are dry). Push a stick into the core of each of the apples.
• Cover each of your cookie sheets with wax paper, taping down each end. Sray the lined cookie sheets with baking spray.
• Next, unwrap your caramels and put them in a glass bowl with 2 tablespoons of water and put it in your microwave.
• Put the bowl of caramels and water in your microwave cooking on heat for 2 minutes, stir and then return to the microwave for another minute, continue repeating this process until the caramel is fully melted.
• Pick up each apple by the candy stick with a fork under the bottom of the apple dipping it into the melted caramel. If necessary use a spoon to cover the apple with the caramel.
• Place each dipped apple on the wax papper lined cookie sheet. When your apples are done place in your refrigerator to cool for about 5 minutes.
• Dip each caramel covered apple into the bowl of peanut bits and roll the sides of the apple in the apple bits. Place back on the wax paper.
• Return to the refrigerator for 15 minutes or until the candy is firm on the apples.
• Melt the purple and orange candy melts in separate bowls in the microwave, one at a time. When the orange candy is melted completely (following the previous steps) pour it into a plastic squeeze bottle and drizzle each apple and set asside to cool in the refrigerator.
• Next, melt the purple candy melts and pour it into another plastic squeeze bottle and drizzle the purple candy on each apple. Return to the refrigerator until the purple melted candy is hardened.

SPOOKY CARAMEL APPLES

Steps:

• Remove stems from apples and insert stick into each apple. Set aside.
• Place chopped nuts into small pie pan or dish. Set aside.
• In a small saucepan over medium heat, melt caramels with 2 tablespoons water, stirring until smooth. Reduce heat to the lowest setting just to keep caramel melted (if using an electric stove turn off but keep pan on burner ).
• Preparing one apple at a time, dip apple into the melted caramel, twirling to remove excess. Immediately roll caramel coated apple into the nuts.
• Place on wax paper to set, while preparing the remainder of the apples.
• Put chocolate chips and shortening in small microwave safe bowl.Melt on high for 30 seconds to one minute. Pour melted chocolate into a thick large plastic bag (ziplock baggies works well).
• Snip a tiny hole in corner of bag and drizzle chocolate over apples, while holding and turning apple to cover all sides.
• Chill for 2 hours to set.

SCARY HAIRY CARAMEL APPLES

Steps:

• Preheat oven to 350°. In a small bowl, mix sugar and cinnamon. Place noodles in a large bowl. Drizzle with butter and sprinkle with sugar mixture; toss to coat. Spread in a parchment paper-lined 15x10-in. baking pan. Bake 12-15 minutes or until golden brown, stirring once. Cool completely in pan on a wire rack., Remove and discard stems from apples; insert pop sticks into tops. Line a baking sheet with parchment paper. For feet, arrange ten pairs of cookie halves on parchment paper., Place caramels and milk in a microwave-safe bowl. Microwave, covered, on high for 3 minutes, stirring once. Cool slightly. Dip each apple in caramel mixture, allowing excess to drip off. Immediately press chow mein noodles over top and back of apple; place apple on a pair of cookies. Decorate as desired.

SNICKERS CARAMEL APPLES

Steps:

• Wash apples and dry thoroughly.
• Stick the wooden sticks into the bottom of each apple.
• Combine the caramels and water in a large glass container (approximately large enough to hold 4 cups) for 1-2 minutes in the microwave.
• Stir occasionally until smooth.
• Layer the bottom of a large cookie sheet with waxed paper.
• Dip each apple in caramel mixture and ensure it is thoroughly coated, rolling it in the mixture.
• Place on waxed paper and refrigerate for 10 minutes or until set.
• Chop snickers up into medium to small bits, and spread out on waxed paper.
• Place milk chocolates in the microwave for about 15 seconds to melt.
• Stir until smooth.
• Dip apples into the chocolate (may dip half or the whole apple).
• Roll apple in the snickers bits.
• Refrigerate until firm.
• *Can substitute M&M's, peanuts, coconut, mini chocolate chips etc. for the snickers