*Some apples have a wax coating that will prevent the caramel from sticking. To remove the wax coating, dip the apples for 4 seconds in 6 cups of boiling water mixed with 1/4 teaspoon white vinegar. Dry thoroughly before using.
First things first, Wash and dry your apples.
Prepping your area make sure you have a baking sheet lined with parchment paper and spray the paper with non stick cooking spray. Gather as many skewer sticks as you have apples. We have a family of 6, so we're going with 6
Vegetable oil cooking spray
6 small apples, washed and dried, stems removed
2 (9.5-ounce) bags soft caramel candies, unwrapped (like Kraft Classic Caramels)
1/4 cup pulp-free orange juice
toppings for the caramel apples
Caramel apple toppings suggestions
nuts
mini chocolate chips
sprinkles
crushed butterfingers
pretzels
melted white chocolate
crushed graham crackers
gummy worms
mini marshmallow
caramel popcorn
In a medium, heavy saucepan, over low heat, combine the caramel candies and orange juice. Cook, stirring occasionally, until the candies have melted and the mixture is smooth, about 10 minutes. Set aside to cool for 2 minutes. Dip the apples in the caramel until coated and then dip again. Place them on the parchment paper until firm, about 2 hours.
If melting chocolate, make a double boiler by putting the chocolate in a medium bowl and set it over a pan of barely simmering water. Stir until the chocolate is smooth and melted. Using a fork, drizzle the melted chocolate over the caramel. Put the apples back on the parchment paper for 10 minutes.
Sprinkle with small candies, chopped nuts or sprinkles, make your own flavor combinations. Make sure you allow the apples to harden, at room temperature, for about 3 to 4 hours.
First things first, Wash and dry your apples.
Prepping your area make sure you have a baking sheet lined with parchment paper and spray the paper with non stick cooking spray. Gather as many skewer sticks as you have apples. We have a family of 6, so we're going with 6
Vegetable oil cooking spray
6 small apples, washed and dried, stems removed
2 (9.5-ounce) bags soft caramel candies, unwrapped (like Kraft Classic Caramels)
1/4 cup pulp-free orange juice
toppings for the caramel apples
Caramel apple toppings suggestions
nuts
mini chocolate chips
sprinkles
crushed butterfingers
pretzels
melted white chocolate
crushed graham crackers
gummy worms
mini marshmallow
caramel popcorn
In a medium, heavy saucepan, over low heat, combine the caramel candies and orange juice. Cook, stirring occasionally, until the candies have melted and the mixture is smooth, about 10 minutes. Set aside to cool for 2 minutes. Dip the apples in the caramel until coated and then dip again. Place them on the parchment paper until firm, about 2 hours.
If melting chocolate, make a double boiler by putting the chocolate in a medium bowl and set it over a pan of barely simmering water. Stir until the chocolate is smooth and melted. Using a fork, drizzle the melted chocolate over the caramel. Put the apples back on the parchment paper for 10 minutes.
Sprinkle with small candies, chopped nuts or sprinkles, make your own flavor combinations. Make sure you allow the apples to harden, at room temperature, for about 3 to 4 hours.
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