The absolute CUTEST treat you can make this spooky season is caramel apple ghosts. Mini apples help keep this small (which adds to the appeal) and sweet, but you can of course use regular apples as well. Sweet, spooky, and fun, this is a great treat to make with kids or for a Halloween party.
Caramel Apple Ghosts
Prep Time: 1 hour 45 minutes Cook Time: 0 minutes Yield: 13 small caramel apples, 5-6 large caramel apples
INGREDIENTS
13 Kerr apples, or any small mini apple (sub 5-6 small gala apples if you can’t get Kerr apples)
1 pack (269 g) chewy caramel candies (like Kraft caramels)
A pinch of fleur de sel for the caramel (optional)
2 tbs heavy cream
12 oz white chocolate
2 tsp vegetable oil
2 oz dark or semi sweet chocolate
DIRECTIONS
Remove the stems of the apples, and insert a long wooden popsicle stick or long white candy apple stick into the top.
Add the caramel candies and heavy cream to a microwaveable bowl. Microwave in intervals of 30 seconds, stirring well between each interval, until the caramel is full melted. Stir in the Fleur de sel if using, then transfer the melted caramel to a long cup with a wide mouth (wide enough to dip the apples into).
Dip the apples into the caramel to submerge them. If the caramel starts to fall off, wait for the caramel to cool SLIGHTLY so that it's a bit thicker, then dip again so that it sticks.
Place the caramel dipped apples on a parchment lined plate or baking tray, and refrigerate for a minimum of 30 minutes.
Once the apples have cooled and the caramel has returned to its original hardness, begin on the chocolate. Add the white chocolate and vegetable oil to a microwavable bowl. Microwave in 20 second intervals, stirring well between each interval, until fully melted. Transfer the melted chocolate to a long cup with a wide mouth (wide enough to dunk the apples in), then then each apple into the melted chocolate. Place back on to the parchment lined tray or plate, and refrigerate another 30 mins until the chocolate has hardened.
Once the chocolate has hardened, microwave the dark chocolate in 20 second intervals until fully melted. Transfer into a ziploc baggie, and cut a very small hole at the tip. Pipe ghost faces on to each apple, then refrigerate for a final 10-15 mins to let the dark chocolate harden. Serve immediately.