EEK! I'm so happy I have something good to eat and something you're going to love. That is if you love Chocolate Covered Caramel Apples. Chocolate, caramel and apples are one of the best combinations since the chocolate bar fell into the jar of peanut butter and now it's even better. Why? Because they're CUTE!Yep, each one of these apples is first dipped in caramel and then dipped in colored white chocolate.
Halloween Caramel Apples
Halloween Caramel Apples
This is when double dipping is a good thing. Just look at this little witch grinning with her snaggletooth.
Pretty sure she doesn't know she won't be around too long.
Oh, and of course Jack O. Lantern, who is too cute to spook.
Here's a little yummy for your mummy, not too spook E and pretty easy to make!
Can you believe I haven't made a candy corn caramel apple until now?
Nothing like a quadruple dipped apple.
I've saved my favorite for last, the Cauldron Caramel Apple.
I don't know why it's my favorite, probably because I like to cook so much.
Now that you've come this far, I thought I would share a few photos on how I made them.
Just in case you have a day to make six apples.
There's no turning back.
Wash and dry the apples, then unwrap caramels.
Insert sticks into the apples, add the caramels to the melting pot.
Add water according to directions.
Unless you eat one or two of those caramels while unwrapping, you won't need as much water.
To make the mummy apple, I used the caramel apple wraps, cut them in strips with my mincer and wrapped them around the already dipped apple.
DOUBLE caramel. YUM
I must have really likes those apples, cuz here they are again.
This time melt white chocolate and dip the caramel coated apple into the white chocolate mixture.
Obviously, the jar was too small.
I rolled and folded black fondant and cut with a round cookie cutter.
After I unfolded it, I had the hair for the vampire.
I then dipped the back of the apple into black candy melts for the rest of the hair. (Sorry, no photo)
Trim the top of the fondant and put in on the apple, sliding the stick through the fondant.
Using a small round cookie cutter, cut the eyebrows and the mouth.
Add little white fondant fangs.
After making the eyes and mouth, roll out red fondant for the cape, trim to fit the apple.
Paint a little water on the fondant and wrap around the vampire.
Add royal icing eyes.
Dip the green apple in green candy melts.
Press black fondant through the clay extruder for the hair.
I used a black felt witch hat from Michaels.
Cut a black strip for the mouth using a No. 2 strip cutter.
Roll a small ball of black fondant and then roll the one end smaller for the nose.
Add a small square of white fondant for the tooth and royal icing eyes.
Now, although this apple was dipped four times, it was easy. E.A.S.Y.
After dipping the apple in caramel, dip in white candy melts, let harden.
Next dip the apple in yellow candy melts, three quarters of the way up can, let harden and dip the bottom in orange candy melts.
Add a face if you want a happy candy corn apple.
Okay, when I went to make the tutorial for the jack-o-lantern, the photos weren't there.
Oh wait, I forgot to take photos.
So, you're on your own on that one.
Now I'm on to the cauldron, my favorite.
Dip the green apple in green candy melts, then double dip the bottom of the apple in black.
Pipe orange, red and yellow frosting around the bottom for the fire.
A pot doesn't boil unless there's fire.
It's a fact.
Using the largest round opening from the clay extruder, pipe a long strip of black fondant to make the top of the cauldron.
Pipe neon green frosting dots to the top of the cauldron for the bubbles.
The fire was hot so I added more bubbles by adding Sixlets, and candy sprinkles.
To make it sparkle, add edible green glitter to the bubbles and red glitter to the fire.
More tricks on sticks to come...