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Diminutive Caramel Apples #AppleWeek #Sponsored

This post written by me on behalf of the sponsors of #AppleWeek. 
Products for recipe development and review were provided; prizes were donated for the giveaway, 
and this page may contain affiliate links.

#AppleWeek is drawing to a close! Boo. Carlee of Cooking with Carlee arranged this amazing event for you. Click to read about the giveaway prizes and to enter for a chance to win: here
And today, day five of #AppleWeek, here's what we have in store for you. 
We hope you've been duly inspired this week.

Diminutive Caramel Apples

When I spotted these teeny, tiny apples at Whole Foods, I thought: Caramel Apples!  I grabbed some organic curly willow to make them look a little witchy. They are wonderfully festive for the season, aren't they?
Ingredients makes 8

  • 8 small apples (I used Lady Apples)
  • 2 T ginger syrup
  • 2 T water
  • 1/2 organic granulated sugar
  • 1/4 C organic heavy cream
  • pinch vanilla salt or fleur de sel
  • 1/2 t pure vanilla extract (I used Rodelle)
  • 2 T butter
  • Also needed: parchment paper and curly willow branches

Cut curly willow branches to your desired length. Carefully skewer your apples with the curly willow and set aside.

Place the ginger, water, and sugar into a medium saucepan. Bring to a boil. Once all the sugar has melted, swirl the pan occasionally while the sugar continues to cook.

Cook until the sugar has reached a deep amber color. It should have a slightly nutty aroma and be almost a reddish brown. Add the butter and vanilla extract. Be careful because the caramel will bubble up. Whisk the butter into the caramel until completely melted.

Remove the pan from the heat and slowly pour the cream into the caramel. Again, take care because the mixture will bubble up again. Whisk until all of the cream has been incorporated and you have a smooth sauce. Add in the salt. Whisk to incorporate. Let the sauce cool for 10 to 15 minutes .

Immediately dip and coat the apples completely. 

Place the dipped apples on parchment paper. Let set for at least an hour before serving. 

Have you made caramel apples? I've heard all sorts of horror stories about making sure they are completely dry. I've even read of someone using sand paper to scuff the apple skin before adhering the caramel. I didn't do that and these were delicious. I might make them again. Maybe next year!

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*Disclosure: I received products for recipe development and generating social media traction. My opinions do not necessarily reflect the opinions of the manufacturers of this product or the organizers of #AppleWeek.


  1. I love that these are not enrobed in caramel. Just a little is fine.

  2. What adorable little treats. I think the people who complain about the caramel not sticking think they need the apples smothered in caramel instead of just having enough caramel to complement the apple.

  3. These are so much fun. You are right, those willow branches make them look witchy and perfect for Halloween or a Snow White party or something! Love them!

  4. WOW! it looks so delicious!

    But why aren't you using some tool to make recipe cards for your recipes?
    It would make your recipes look more professional
    Here is a good one that you might like:

  5. I love the addition of ginger to your caramel!


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