Rainbow Caramel Apples

How to Make Rainbow Caramel Apples

Coat the apples in caramel.

Stick the lollipop sticks into the top of the apples. Place them onto a baking sheet lined with parchment paper.

Place the caramels and milk into a pot and set to medium heat. Keep stirring until the candies have fully melted. Turn off the heat and wait for the caramel to stop bubbling.

Dip each apple into the caramel sauce, and fully coat it. Then place them on the baking sheet to set. If any bubbles appear on the caramel, simply poke them with a sharp knife and deflate them.

Dip the caramel apples in white chocolate.

Once the caramel has hardened, dip each apple into the melted white chocolate. Allow any excess white chocolate to drip off. There shouldn’t be too much chocolate on each apple, just enough to act as “glue” for the sugar.

Roll the apple into the colored sugar. You may need to roll it a couple times to get an even coating.

Return the apples to the baking sheet lined with parchment paper.

If using white chocolate, chill the apples in the fridge for about 1 hour for the chocolate to harden. If using candy melts, let the apples sit at room temperature for about 20 minutes, until the candy melts have hardened.

To serve, I’ve found that it’s easiest to slice wedges with a sharp knife, instead of biting directly into the apple with my teeth!

Rainbow Caramel Apples

Course dessert

Cuisine american

Servings 6 apples

Equipment

• chocolate melting pot
• 8 inch lollipop sticks

Ingredients

• 6 granny smith apples
• 400 g caramel candies
• 2 tbsp milk
• long lollipop sticks
• 2 cups white chocolate or white candy melts, melted
• 1 cup each pink, orange, yellow, green, blue and purple colored sugar

Instructions

• Stick the lollipop sticks into the top of the apples. Place them onto a baking sheet lined with parchment paper.
• Place the caramels and milk into a pot and set to medium heat. Keep stirring until the candies have fully melted.
• Turn off the heat and wait for the caramel to stop bubbling. Dip each apple into the caramel sauce, and fully coat it. Then place them on the baking sheet to set.
• If any bubbles appear on the caramel, simply poke them with a sharp knife and deflate them.
• Once the caramel has hardened, dip each apple into the melted white chocolate. Allow any excess white chocolate to drip off. There shouldn’t be too much chocolate on each apple, just enough to act as “glue” for the sugar. Roll the apple into the colored sugar. You may need to roll it a couple times to get an even coating. Return the apples to the baking sheet lined with parchment paper.
• If using white chocolate, chill the apples in the fridge for about 1 hour for the chocolate to harden. If using candy melts, let the apples sit at room temperature for about 20 minutes, until the candy melts have hardened.

Notes

Wrap in some cellophane bags, if desired. To serve, I’ve found that it’s easiest to slice wedges with a sharp knife, instead of biting directly into the apple with my teeth!

Keyword caramel apples recipe, homemade caramel apples, how to make caramel apples, rainbow caramel apples

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