Recipe
How to Make Mini White Chocolate Caramel Apple Lollipops
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.
#truestory
Mini White Chocolate Caramel Apple Lollipops
- Prep Time: 1 hour 10 minutes
- Cook Time: 15-20 minutes
- Total Time: 1 hour 30 minutes
- Servings: 20-40 mini caramel apples
- Medium
Ingredients
- 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)
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.