Small in Size, Big in Flavor
After decorating some pumpkins for my front porch, one of my favorite fall food cravings hit me…chocolate covered caramel apples. Every year my husband and I go to the pumpkin festival and I make it a tradition to buy one, but I always end up throwing half of the caramel apple away since it’s way too much to eat.
This weekend I decided to put my own twist on things. I came up with the brilliant idea of making these adorable mini champagne-infused chocolate covered apples! The best part is that they are the perfect snack size treat that won’t go to waste.
These fall treats are easy to make and don’t require many ingredients!
Mini Champagne-Infused Chocolate Covered Caramel Apples:
- Bamboo candy sticks/cake pop sticks (found at your local craft store)
- Granny Smith apples
- Hot caramel sauce (found with the ice cream syrups)
- Chocolate chips
- Your favorite bottle of bubbly (optional)
- Melon Baller (found with kitchen utensils at your local grocery store)
1. Use peeler to remove skin from apple
2. Use the melon baller to create the mini apple pieces. Stick apple pieces with candy sticks, however do not push stick all the way through the other side.
3. Pour enough champagne into a bowl to cover the mini apples. Soak apples for 15 minutes in the champagne and place in fridge. Then remove from bowl and dab dry.
4. Heat caramel sauce according to directions on jar. Pour sauce into bowl.
5. Dip the mini apples into the hot caramel and rotate in a circular motion so that you cover entirely. Repeat with all apple pieces, then place on a tray covered with parchment paper and leave in freezer for 20 minutes. This will help set the caramel.
* The caramel may slowly drip down off of the apples and onto the parchment on the plate. Since these apples are so tiny, do not worry if this happens. You will still have enough of a coating to taste the deliciousness of the caramel even though it may not look like it.*
5. Melt chocolate chips in a bowl in the microwave for 30 seconds. Take out and stir. Place in microwave for another 15 seconds until melted. Add time as necessary until completely melted. Do not overcook as the chocolate can easily burn.
6. Dip caramel apples into chocolate and rotate slowly in a circular motion until entire apple is covered. Add sprinkles and place on a plate that is covered with parchment paper. Repeat until finished.
7. Place apples in fridge for 30-45 minutes to allow the chocolate to harden.
8. Enjoy this fall treat and countdown until Halloween!
Bubbly Wife Tip: If you have never used a melon baller, use it the opposite that you would an ice cream scoop. You want the open scoop facing down into the apple and rotate until the half-sphere pops out. If you try to scoop it into the apple like you would serving ice cream, you will not get half-sphere shapes for dipping.
What makes these little apples so special is that I soak them in champagne before dipping them into the caramel and chocolate. I used a prosecco with notes of apple and honey that I found a Costco for only $6.99. I suggest finding a champagne with apple notes in it to enhance the flavor of the caramel apple. The prosecco pairs great with the sweetness of both the caramel and chocolate.
I recommend using Granny Smith apples since they are the perfect bit of tart to counteract with all the sweetness in this tasty treat. One Granny Smith apple will give you about 4-6 mini apples for dipping.
Cake pop sticks can be found at your local craft store. For $3.99 I got a pack of thirty 5″ sticks from Michael’s craft store. They were located by the baking and cake decorating supplies. You can also buy melting chocolate here too, but I suggest using chocolate chips from your grocery store since they are a higher quality and give you a better flavor.
No apple is complete without some festive decor. I used Halloween themed sprinkles consisting of pumpkins, ghosts, bat, and gravestones that I bought at HomeGoods for only $2.99! Sprinkles will add a great Halloween touch that make them almost too cute to eat! These are the same sprinkles I used to decorate my pumpkin spice buttercream frosted sugar cookies.
You can always omit the champagne if you want to make these for a work gathering or to make these kid friendly. If you are serving these at a party, make them within 24 hours of the event for optimal freshness.
What are some of your favorite fall cravings? Share in the comment section below!