Description
Each crisp apple is dipped in caramel, smothered in milk chocolate and chocolate sprinkles. And truly come to life with candy eyes for the ultimate monster makeover!
Ingredients
Units
Scale
- 6 granny smith apples
- 2 14 oz bags caramel bits
- 1/2 cup heavy cream
- 12 oz bag chocolate melting chips
- 2 cups chocolate sprinkles
- Monster candy eyes
Instructions
- Heat water in a large pot until boiling. Gently drop the apples in the boiling water to soak for 5-10 seconds each to remove the wax. Remove with tongs.
- Dry each apple completely. This way your caramel can stick to the apples.
- Prep a sheet pan lined with parchment paper.
- In a pot, heat caramel bits and heavy cream until melted. It will be clumpy, but trust the process, it will melt down. It will take about 10 minutes. Remove from heat once caramel is melted.
- Twist off each stem and stick each skewer in the stem of the apple.
- Dip each caramel apple in the melted caramel and spin to coat all the sides to make sure the apple is fully coated with caramel. Hold the apple above the pot to let any excess caramel drizzle off before putting on sheet pan.
- Repeat step 6 for each apple. Place each apple on the parchment-lined sheet pan to cool and harden. Place the caramel apples in the fridge to chill for 30 minutes – 1 hour before dipping in chocolate.
- Set up a station with toppings… have a bowl for chocolate sprinkles and another one for candy monster eyes.
- In a double boiler (or bowl if using the microwave) heat melting chips until fully melted.
- Roll each caramel apple in the melted chocolate, letting any excess drip off over the pan before and immediately roll in chocolate sprinkles and decorate with eyes.