Halloween Mickey Mouse Caramel Apples
If there was a way to capture the smell of
Disneyland in a candle, I feel like my house would be the happiest place on Earth. The smell of Disney is like no other smell. I think all the baked goods are probably one of the main reasons why. Especially these delicious Mickey Caramel Apples. It is apple season and I have apples coming out of my ears; now I know just what to do with them. If only I were eating my candy coated apples as I stand in line for Splash Mountain….
Six Sisters Stuff
Mickey Mouse Halloween Caramel Apples
3 hrPrep Time 15 minCook Time
3 hr, 15 Total Time
6 apples (I like Granny Smith or Gala) 2 bags of caramel 1 1/2 cup mini marshmallows 1 teaspoon vanilla 2 teaspoons water 12 large marshmallows (for the ears) 1 bag milk chocolate chips 1 bag white chocolate chips 1 sleeve cinnamon graham crackers (crushed) 2 teaspoons cinnamon 1 tablespoon sugar About 1/2 cup orange sprinkles (I used sugar and added 4 drops of red food coloring, and 6 drops of yellow food coloring, and mixed in a Ziploc sandwich bag.) 6 wooden dowels or Popsicle sticks
Wash apples thoroughly and remove stem. Stick the wooden dowel down the middle of the apple where the stem once was Set aside. Coat a foil lined cookie sheet with non-stick cooking spray. Set the pan aside. In a pot, add the caramels, marshmallows, vanilla, and water. Mix until it is a smooth liquid. Dip the apples in the liquid caramel mixture until it is fully coated. Continue to spin the apple on the stick until the caramel isn't dripping and holds its shape (this part may take a little while). Place the caramel apple on the greased cookie sheet, and continue to do this process for all the apples. To make Mickey's ears, cut off the side of the larger marshmallows, so it is a little sticky. Dip the little side that is sticky into the caramel and place on the apple about about 1 centimeter away from the stick, so the ears are only about 1 inch apart from each other. Once all the ears are attached, place the cookie sheet in the fridge and let them set up for about 2 hours. After the caramel has hardened and set up, melt the two different chocolates in separate bowls according to the package directions. Crush the graham crackers ahead of time and place on a plate so it is easy to roll the apple in. In a separate small bowl, combine the cinnamon and sugar so it is easy to roll the coated apple in. On a plate or bowl, spread out the orange sprinkles (or orange sugar) so the apples can be easily rolled. Dip the apples in the melted white chocolate so all the caramel is covered. Spin the apple on the stick so the chocolate isn't dripping but is still soft and moist. Roll the bottom half of the apple in the graham cracker crumbs, and sprinkle the top half with the cinnamon and sugar mixture. Set the apple on the greased cookie sheet. For the "Mummy" caramel apple, dip the apple in white chocolate until it is fully coated. Spin the apple on it's stick so the chocolate isn't dripping. With a butter knife, make line or streaks so it adds texture to the white chocolate making it look like a mummy. For the Orange caramel apples, Dip the apple in the melted milk chocolate until it is fully coated. Spin the apple on the stick so the chocolate stops dripping. Roll the apple in the Orange sprinkles until fully coated. Set on the non-stick cooking sheet. Refrigerate until the apples are fully set up and serve cold.
Six Sisters Stuff