You get all the satisfaction of a caramel apple in one bite and without a messy chin. If decorating with twigs, make sure twigs are food-safe or use craft sticks.
3/4 cup light corn syrup
1 cup sugar
1/2 cup unsalted butter
About 1 1/4 cups heavy whipping cream, divided
1/2 cup chopped toasted pecans
1/2 cup mini chocolate chips
1/2 cup decorative mini orange candies
2 large red apples
About 20 slender but sturdy food-safe twigs, such as magnolia twigs, or craft sticks
How to Make It
Heat corn syrup, sugar, butter, and 3/4 cup plus 2 tbsp. cream in a 3-qt. saucepan over medium-high heat until mixture reaches 275° on a candy thermometer*, about 15 minutes, stirring often with the thermometer or a wooden spoon once it starts to brown. While caramel boils, prepare the remaining ingredients (you'll need to have everything ready before beginning step 3).
Grease a baking sheet and set aside. Put nuts, chocolate chips, and candies on individual plates and set aside. Using a 1-in. melon baller, cut apples into balls (you should get 8 to 10 from each apple). Push thickest end of a twig into each apple ball through skin side to center. Set on paper towels to absorb moisture.
Remove caramel from heat when at 275° and pour in remaining 1/4 cup cream, stirring until very smooth (it will come together after about 1 minute) and being careful of any splattering caramel.
Dip apple balls into caramel, making sure caramel comes over edges of skin and letting excess drip off. Dip bottom of each ball into either nuts, chocolate chips, or candies, then set on the baking sheet to cool.
*You'll need an accurate candy thermometer. Check it by immersing in boiling water; it should read 212°. If it's a few degrees too high or low, cook the caramel to a corresponding few degrees more or less. If it's way off, get a new thermometer.
Make ahead: Chill until ready to serve, up to 3 hours ahead. Serve at room temperature.
I tried to make these and spent 3 hours. I tried every "trouble shooting" idea they and the blogs mentioned and I could not get the caramel to stick to the apples. It was pooling around the bottom every time. After my 3rd attempt in one day - I finally gave up. Hope this helps someone else trying to make these - there are so many cool recipes to try - don't try this one... or is you're successful, please tell me the secret : )
This is by far the worst recipe idea I've ever tried. The day of my Halloween party I spent over 2 hours trying to get the caramel to stick to the mini apples. Since the apples are moist, the caramel will not stick. It just slides right off the apple and sticks to the plate. This recipe should get zero stars - don't waste your time.
These tasted awesome. The caramel didn't still to the apples though. I followed the directions exactly. After I pulled them out of the fridge the caramel was in a pool around the bottom of the apple. When you lifted up the apple the caramel stayed on the cookie sheet :( very sad. Not sure what the problem was.