If one of these caramel apples hit Newton’s head, he may never have realized what gravity was because he’d be too busy eating.


Mini White Chocolate Caramel Apple Lollipops

  • 12 oz soft caramel squares
  • 1/2 teaspoon pumpkin spice (optional)
  • 12 oz white chocolate chips
  • 5 apples
  • 20-40 wooden sticks (sometimes in caramel bags) or wooden coffee stirrers
  • Toppings (sprinkles, mini chocolate chips, nuts, whatever)
  • Prep Time: 1 hour 10 minutes
  • Cook Time: 15-20 minutes
  • Total Time: 1 hour 30 minutes
  • Servings: 20-40 mini caramel apples
  • Medium
Photo by Arden Sarner

Photo by Arden Sarner

Step 1

If individually wrapped, unwrap the caramel squares and put in a pot with the pumpkin spice. Melt on low heat, about 15-20 minutes.

Step 2

Put the white chocolate in another bowl and microwave in 20 second intervals, stirring in between, until melted.

Step 3

Use a melon baller to scoop little balls of apple. Place a stick halfway into each piece.

#SpoonTip: No melon baller? Just cut into cubes.

Step 4

Dunk the apple pieces completely in the chocolate. Tap or swirl off extra chocolate and put them on a parchment-lined tray or other nonstick surface. Refrigerate until the chocolate is hard, about 10-20 minutes.

#SpoonTip: To dry the outside, dab the pieces on a paper towel before dunking.

Step 5

When the caramel is lukewarm, dip the apples. Let the excess drip off, and then cover them with whatever you want.

#SpoonTip: Refrigerate the apples right after dipping for 30 minutes (or freeze) to keep the caramel from falling.