Caramel or Candy Apple Bites

One of our favorite “Tastes of Fall” are caramel apples and candy apples. The only problem is, I’m not a kid anymore and I couldn’t begin to devour an entire Caramel or Candy apple without feeling nauseous afterward. These delicious bites are perfect for parties, they’re easy to handle and easy to prepare.

How to Make Caramel or Candy Apple Bites

First, you’ll need a couple of large firm apples. We used Granny Smith. Granny Smith has a tendency to be a bit let juicy than other types, which also helps the caramel to stick.

Using a melon-baller, scoop out as many full-size apple balls as you can. We generally get 16-20 per apple.

You can use the rest of your “Holey apple” in muffins, saute the pieces in a pan with a little bit of butter or brown sugar, use it in fruit salad, share it with your pets (bunnies/horses!), cut it in half and fill the holes with peanut butter mixed with rice cereal and put it out for the squirrels, etc.

The point is, we don’t just throw it away, we use it for something tasty as well!

Press down gently on the apple to slightly flatten the bottom. This will prevent them from rolling when you dip them. Then, using a sharp object, poke a hold in the top so you can insert a pretzel stick. Here I am using a (clean) meat thermometer.

Carefully insert a pretzel stick into the apple bites.

I chose to use pretzels so that the entire item was edible. (Thus preventing sticky toothpicks or popsicle sticks from being left around the house kids.)

Roll the cut area of the apple in powdered sugar, set aside. Do not omit this step as your caramel will NOT stick if you do.

To Make Candy Apples:

Combine the following in a saucepan over med-high heat:

1 c. Sugar
1/2 C. Light Corn Syrup
3/4 c. Water

(In the photo below we actually used dark corn syrup because it was all I had on hand. We recommend Light corn syrup for proper coloring)

Bring to a boil, stirring occasionally. Bring to the hard crack stage (about 310°F) using a candy thermometer. Failure to do so will result in weeping candies

Remove from heat add 1/2 tsp Cinnamon OR 5-7 drops of cinnamon oil. It will foam for a moment, just stir it. Add a few drops of red food coloring.

Carefully dip the apple bites and place them on parchment paper to harden. I don’t recommend refrigerating them as it causes the apples to “weep”.

They are ready to serve within 15 minutes. (makes about 36). The recipe can be doubled.

To Make Caramel Apples:

Melt 1 pkg caramels over medium heat, add up to 2 Teaspoons of milk. DO NOT USE MORE, or your caramel will NOT stick. Remove from heat, make sure the caramel is smooth. Dip apples, roll in colored sprinkles if desired.

Carefully dip the apple bites and place them on parchment paper to harden. I don’t recommend refrigerating them as it causes the apples to “weep”.

They are ready to serve within 15 minutes. (makes about 36). The recipe can be doubled.

These are perfect snack size caramel or candy apple bites.

Additional Tips:

• If you’re going to leave your caramel or candy apple bites out for several hours, you can prevent the pretzels from getting soft (the end stuck in the apple!) dipping the tips in melted chocolate before inserting them into the apples.
• To prevent premature browning of apples, dip them in pineapple juice. I didn’t find browning to be an issue when using granny smith apples. This increase in juice will make it difficult to get the candy to stick!
• Dip them in various colored sprinkles or colored sugar
• If you use more than a couple of TEASPOONS of milk, the caramel will NOT set and WILL weep.
• Lightly dusting your serving plate with confectioners sugar (use a sifter, it works great!) will prevent the bottoms from sticking to plate.
• Alternatively, you can use mini candy foils as I did in the photos above. They are available in the baking aisle of your favorite grocery store.

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