What’s your favorite candy apple, red coating or caramel coating? I use to be all about that red, sticky candy coating when I was little but now, it’s all about the caramel baby. Although I must admit I’m not a huge candy apple fan to begin with. I’ve been getting a lot of requests for candy apples, which can only mean one thing, Fall is definitely in the air! Yayyy!!!
Isaac has never had a candy apple and this stormy Tuesday morning was the perfect candy apple making weather. Since apple crisp is one of our favorite desserts I thought it would be fitting to make apple crisp candy apples! This caramel candy apple recipe is super easy! We get to cheat by using caramel candy which honestly, taste exactly like the homemade caramel dip you’d make for candy apples, only quicker and less messier. Sign me up!
I sure wish the weather would have cooperated so we could have picked fresh apples but hey, can’t win’em all! If your apples came from the grocery store like ours did, then chances are they have some shiny wax on them. I removed the wax by scrubbing them in a bowl of warm water and baking soda. Be sure to rinse them good and dry them off.
You can find the popsicle sticks over in the craft section. You could also use a wooden skewer or a heavy duty plastic spoon as the handle (that’s what we used when we made candy apples in headstart. Yes I remember headstart. I never forget a moment that involves food honey)
These apple crisp candy apples make great gifts or party favors. Package them in a clear favor box with a cutesy tag and ribbon.
Watch me make these Apple Crisp Caramel Candy Apples from start to finish!
- 4 small granny smith apples, scrubbed clean, stems removed
- ¾ cup all-purposed flour
- 1 cup brown sugar, packed
- ¾ cup 1-minute quick cooking oats
- 1 teaspoon cinnamon (can add more)
- ½ cup pecans, chopped (optional)
- ½ cup butter (1 stick), softened
- 14 oz caramel candies
- 2 Tablespoons heavy whipping cream
- Preheat oven to 350
- Insert a popsicle stick into the stem area of each apple.
- Place the apples in the freezer.
- In a medium bowl mix together flour, brown sugar, oats, cinnamon, and pecans (if using).
- Cut in the butter using a fork, pasty cutter or your fingers.
- Mixture should look like crumbly dough once the butter is mixed in.
- Line a baking sheet with foil or parchment paper.
- Sprinkle the crisp mixture in a single layer on the baking sheet.
- Bake for 15 minutes or until golden.
- Let crisp mixture cool completely. It will harden more as it cools.
- Once the crisp has cool, place into a food processor and grind until crumbly.
- Place the mixture into a medium size bowl and set aside.
- In a small, narrow pot, over medium-low heat, add heavy whipping cream and caramels.
- Stir occassionally as the caramels slowly melts. The mixture should never boil.
- When the caramels are melted completely, turn the heat to the lowest setting just to keep it warm.
- Remove the apples from the freezer and wipe off any condensation.
- Tilt the pot so that the caramel pools to one side, making it deeper.
- Dip the apple into the caramel. Turn the apple gently so that the caramel coats all around the apple.
- Slowly bring the apple up from the pot and let the excess drip off. Use a knife or extra popsicle stick to help removed the excess caramel quickly if needed (work quickly as the caramel hardens fast)
- Place the apple in the bowl of crisp and turn to coat the bottom half of the apple.
- Place the apple on wax paper.
- Repeat with other apples.
- When all apples have been coated in the crisp, place in the refrigerator to speed up the caramel set time.