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….
Halloween Mickey Mouse Caramel Apples Recipe
- 6 granny smith apples (or Gala)
- 22 ounces Kraft caramels (unwrapped)
- 1½ cups mini marshmallows
- 1 teaspoon vanilla
- 2 teaspoons water
- 12 large marshmallows (for the ears)
- 11 ounces milk chocolate chips
- 11 ounces white chocolate chips
- 1 sleeve cinnamon graham crackers crushed
- 2 teaspoons cinnamon
- 1 Tablespoon sugar
- ½ 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.)
- 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 saucepan, 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.
- 6 wooden dowels or popsicle sticks