Take that big apple and cut it down to size for this mini sweet treat from Jillian Harris.
Crisp mini caramel apples
Ingredients:
- 3 extra-large apples
- Caramels
- 2 tbsp milk
- Lollipop sticks
- A metal tbsp coffee scoop
Method:
Prepare a cookie sheet with wax paper.
Peel the apples, then scoop balls out of them with a metal coffee scoop.
Push a lollipop stick into the middle of each ball. Pat them dry with a paper towel and put them in the fridge or freezer while you make the caramel.
Unwrap the caramels and melt them in a pot over medium-low heat, with 2 tbsp of milk. You can buy bags of caramel bits too if you don’t want to go through the trouble of unwrapping them.
Once the caramel is smooth and melted, remove it from heat and dip the apple pops one by one.
Place the dipped apples back onto the cookie sheet, and repeat.
Put them back in the freezer right after dipping to let the caramel set. Otherwise, it will just slide off.
Leave them in the freezer for about 15 minutes, then transfer to the fridge for another 30 minutes or until the caramel is hardened.
Optional: Dip them in chocolate, nuts, pretzels, or salt for fun.