If you didn't get around to making caramel apples, but can't imagine Halloween without them, here's an even easier version you can dip and eat in no time. These sweet apple rounds blanketed with a sticky-sweet layer of rich caramel (sprinkles and M&Ms optional!) are proof that the most fun and festive Halloween treats can also be quick and easy.
Start with Soft Caramel Candies
If you're up against the clock to turn out caramel-coated apples, the last thing you want to do is stir together a batch of caramel sauce. That's precisely why this version starts with a bag of soft caramel candies. Combined with a couple tablespoons of water, they melt into a velvety-smooth coating.
This caramel tends to thicken up quickly, so you'll want to keep the heat on the lowest setting as you dip the apples; it will keep the caramel soft and just right for dipping.
You might be tempted to bite in immediately, but the caramel sets up better and stays glued to the apple after some time in the fridge.
Last-Minute Caramel Apples: Watch the Video
Last-Minute Caramel Apples
Makes about 12 caramel apple slices
wooden Popsicle sticks
(11-ounce) bag soft caramels (about 40 candies)
- Optional toppings:
Chopped roasted, unsalted peanuts
Mini M&M candies
Crushed chocolate cookies
Line a baking sheet with parchment paper; set aside.
Cut the apples from stem to bottom into 1/2-inch-thick slices. You should get about 4 slices per apple. Use a paring knife to remove the seeds from the center slices, then cut a small horizontal slit in the bottom of each apple slice. Insert a Popsicle stick into each slit. Place on the baking sheet.
Unwrap the caramels and place in a wide, medium saucepan. Add the water and melt over low heat, stirring constantly once the caramels begin to soften. Reduce the heat the lowest setting.
Carefully dip 1 of the apple slices in the caramel and let the excess drip off. Place on the prepared baking sheet. Sprinkle with toppings if desired. Repeat with the remaining slices. Refrigerate, making sure the baking sheet sits flat, for 30 minutes to let the caramel set.
Storage: Store flat in an airtight container in the refrigerator for up to 3 days.