When putting together our fall food preview party, we wanted to try to make mini candy apples. We saw a lot of failures, but also other food blogs who seemingly made it work. While these initially started out as an interactive activity during the party, we realized there was more food than we thought and we didn’t even get to make them.
A few days later, we looked at our granny smith apples and knew we had to make them now, or risk seeing them go bad. We scooped out the apples using our cookie scoop. It looked a lot harder than other posts, probably because a melon baller would have been better. This scooped apple pieces went into a bowl of water and lemon (to keep them from browning).
We heated up and melted the caramel according to the directions on the package. Some tips mentioned the caramel had to cool slightly before dipping the apples. So that’s what we did. While the caramel cooled, we made sure the apples were at room temperature and dried.
Moment of truth. We inserted lollipop sticks into the apple scoops and dipped some of them into the caramel. Yes! It worked. We dipped all the apples and let them sit on wax paper. Two minutes later, looking at the apples, the caramel slipped right off…FAIL!
Letting the caramel sit a little longer, we tried more of the apples. At this point, the caramel was practically cooled completely, yet it still fell right off of the apples. We were at a standstill since the caramel wouldn’t stick. If the caramel did stick however, we were going to adhere these cute little eyes to them for Halloween.
I think the problem is that we needed a skin on the apple. Somehow the mini scoops were still too moist for the caramel. If you’re relying on a recipe like this, our recommendation: BEWARE. Since the minis were out of the question, we dipped the two remaining whole apples into the remaining caramel. While it was too warm outside for a sweater or cardigan, we enjoyed the apples as we sipped on our #basic pumpkin spice lattes.
