Mini Caramel Apple Pops Recipe By Tasty Recipes

MINI CARAMEL APPLES

Steps:

• Line a baking sheet with parchment paper and spray lightly with cooking spray.
• Wash the apples well, then dry them thoroughly. Insert candy apple sticks into the stem end of the apples.
• 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, tilting the pan if necessary to ensure the apple is well-coated. Roll the apples in the garnishes if using. Repeat with the remaining apples and caramel. Cool completely on the parchment paper, 20 to 25 minutes. Remove from the paper and serve.

MINI CARAMEL APPLES

Steps:

• Line a refrigerator-safe plate or cutting board with wax paper or parchment. Set aside.
• Using a metal teaspoon or melon baller, scoop teaspoon round balls out of the apple.
• 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 water stirring constantly until smooth.
• Dip each apple into the caramel allowing the access to drip off. Dip in toppings if desired.
• Place on a prepared plate or cutting board and put in the refrigerator to set until you are ready to serve.

CARAMEL APPLE CAKE POPS

Steps:

• Prepare cake mix batter according to package directions, adding the apples after mixing. Pour into two greased and floured 9-in. round baking pans. Bake according to package directions. Cool completely., In a small saucepan, combine the brown sugar, cream and butter. Bring to a boil over medium heat, stirring constantly. Remove from the heat; cool for 5 minutes. Gradually beat in confectioners' sugar until smooth., Crumble one cake layer into a large bowl. (Save remaining cake for another use.) Add brown sugar mixture; mix well. Shape into 1-in. balls. Arrange on waxed paper-lined baking sheets. Freeze for at least 2 hours or until firm., In a large saucepan, combine caramel bits and water. Cook and stir over medium-low heat until smooth. Dip ends of lollipop sticks into caramel and insert into cake balls. Dip balls in caramel; roll bottoms in peanuts. Let stand until set. Store in an airtight container in the refrigerator.