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Place Heath Bar crumbles in a small bowl. Before dipping apple balls into candy melts, blot with a paper towel to soak up excess moisture. Apple balls should be as dry as possible before dipping into candy melts. Dip apples into candy melts, rotating until fully coated, making sure the skin at the top is still showing.
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Introducing a unique twist on a classic, this DIY Mini Caramel Candy Apples is a simplified version of everyone's favorite iconic festival treat!. Bite-sized fresh fall apples dipped in a golden melted caramel mixture and garnished with your favorite choice of toppings, this easy recipe is not to be ignored!
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In a small saucepan, add the sugar, corn syrup, 2 teaspoons of food coloring and water cook on med-high stirring until it comes to a boil. When it comes to a boil do not stir anymore put your candy thermometor in and cook it until it get's to 302 degrees Fahrenheit. Now take an apple ball and tip the saucepan while turning the apple to fully.
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How to Make Mini Caramel Apples. Line a refrigerator safe plate or cutting board with wax paper. Scoop round balls, about the size of a teaspoon, of the apples using a teaspoon or melon baller. Insert the candy sticks into the top of the apples and then use a paper towel to remove the excess moisture. In a small saucepan, melt the caramels over.
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September 29, 2016 at 12:06 pm. Dry the apples first then dip them in caramel about 1/4 inch up the stick. This seals the apple in caramel. After a few seconds dip the apple into ice water, it sets the caramel, then place in the freezer for a few minutes. It works!
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Combine the caramels, cream and salt in a small saucepan and heat over medium-low heat, stirring occasionally, until thoroughly melted and smooth, 7 to 8 minutes. Dip an apple into the caramel.
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Bring a cup of water to a boil. Once boiling, turn off the heat and add the dates. Let soak in the hot water for 10 minutes or so, until soft. Strain. Add the soft dates to a blender along with the coconut cream, nectar, vanilla, and salt. Blend on high until smooth.
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Insert the candy sticks in the top and blot with a paper towel to remove excess moisture. Set aside. In a small saucepan over low heat, slowly melt the caramels and add the water; stir constantly until smooth. Dip each apple into the caramel allowing the access to drip off. Dip in toppings if desired.
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Insert the candy sticks into the top of the apple balls and blot with a paper towel to remove excess moisture. Set aside. In a small saucepan over low heat, slowly melt the caramel bits and water. Stir constantly until smooth. Dip each apple piece into the caramel allowing the excess to drip off.
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Peel apples. Using a melon baller, scoop out apple balls. Insert the stick into the apple. Be careful not to puncture the stick through the other end. In a small pot, add caramel baking bits and heavy cream. Melt over low heat, stirring constantly until completely melted. Fill a small bowl with icy water. Set aside.
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Prep baking sheet, wash apples, and combine coating ingredients: Line a baking sheet with parchment paper; butter parchment, and set aside. Scrub apples with cold water, then dry well. In a medium heavy-bottomed saucepan, combine sugar, 3/4 cup water, corn syrup, and food coloring, if using. Jason Donnelly.
