What’s cooking with Julie: Mini caramel apples

By Julie White

The cool nights of autumn are a nice change from the oppressive heat this summer. Along with cooler weather, come all of the apple- and pumpkin-flavored recipes and food. This miniature-sized caramel apple is a perfect little bite of the fall season.

Caramel apples

Mini caramel apples (Photo by Julie White)


4 Granny Smith apples or other firm apple, at room temperature

Juice of 1 lemon, in a small bowl

11-ounce bag of Kraft caramel, cellophane removed (these are found in the candy aisle of most supermarkets)

Lollypop sticks (some markets carry them and can be found at craft stores like

Michaels and Jo-Ann’s Fabric stores)

Melon baller


Place peeled caramels into a heat-proof bowl. Place over a gently boiling pan of water or a double boiler. It will take about 10 minutes for the caramel to melt.

Take your room-temperature apples and with a melon baller, scoop out as many round balls as you can get. It takes a bit of practice. Place apple balls in the lemon juice, which will keep the apples from turning brown.

Remove from juice and dry off as much moisture as possible. Place a stick into each ball.

Pull the caramel off of the heat and allow to cool off a bit. Dip each apple ball into the melted caramel, using a spoon to coat well. Place on a cookie sheet lined with waxed paper, parchment paper or buttered foil. Chill and enjoy!

Leave a Comment