Bite Size Caramel Apples Food

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.

BITE SIZE CARAMEL APPLES

Steps:

• 1. Make Apple rounds with melon baller. Insert one candy stick into each apple round.
• 2. Cover plate with wax paper. Spray with cooking spray. Set aside.
• 3. Place caramel bits in medium saucepan. add water. Cook on medium low, heat 3 minutes or until caramel bits are completely melted. stirring constantly. Or if you prefer you can use my recipe on JAP for my home-made caramel sauce.
• 4. Dip apples into caramel until evenly coated, spooning caramel over apples if necessary. Allow excess caramel to drip off. Scrape bottoms of apples, place on prepared plate. Refrigerate at least 1 hour.

CHOPPED CARAMEL APPLES

Steps:

• Spoon apples, banana and peanuts evenly into 4 dessert dishes.
• Pour caramel topping over each.

BITE-SIZED APPLE PIES

Steps:

• Preheat oven to 425°. In a small bowl, mix sugar and cinnamon; reserve 1 tablespoon. On a lightly floured surface, unroll pie crusts; roll and trim each to an 8-in. square. Brush with 2 tablespoons butter; sprinkle with remaining sugar mixture. Cut each square into eight 1-in. strips., Cut each apple into 8 wedges; wrap 1 strip of pastry around each wedge, placing sugared side of pastry against the apple., Place on a parchment-lined baking sheet. Brush tops with remaining butter; sprinkle with reserved sugar mixture. Bake 13-15 minutes or until pastry is golden brown. Serve warm, with caramel sauce if desired.

CARAMEL APPLE BITES

Steps:

• In a small saucepan, combine filling ingredients. Cook and stir over medium heat until thickened; set aside to cool. , In a large bowl, cream butter and sugars until light and fluffy. Beat in egg. Beat in vanilla. Combine flour and salt. Gradually add to creamed mixture and mix well. , Shape dough into 1-in. balls. Flatten and place 1/4 teaspoon filling in center of each. Fold dough over filling and reshape into balls. Place 1 in. apart on greased baking sheets. , Bake at 350° for 12-15 minutes or until lightly browned. Remove to wire racks to cool. , In a small saucepan over low heat, heat caramels and evaporated milk until caramels are melted; stir until smooth. Insert a toothpick into each cookie and dip into caramel until completely coated; allow excess to drip off. Dip bottoms into nuts. Place on wire racks to set.

CARAMEL APPLE BITES

Steps:

• 1. In a small saucepan, combine filling ingredients. Cook and stir over medium heat until thickened; set aside to cool. In a large bowl, cream butter and sugars until light and fluffy. Beat in egg. Beat in vanilla. Combine flour and salt. Gradually add to creamed mixture and mix well. Shape dough into 1-in. balls. Flatten and place 1/4 teaspoon filling in center of each. Fold dough over filling and reshape into balls. Place 1 in. apart on greased baking sheets. Bake at 350° for 12-15 minutes or until lightly browned. Remove to wire racks to cool. In a small saucepan over low heat, cook caramels and evaporated milk until caramels are melted; stir until smooth. Insert a toothpick into each cookie and dip into caramel until completely coated; allow excess to drip off. Dip bottoms into nuts. Place on wire racks to set. Yield: about 3 dozen.

CARAMEL APPLE BITES

Steps:

• In a small saucepan, combine filling ingredients. Cook and stir over medium heat until thickened; set aside to cool. In a bowl, cream butter and sugars. Add egg, vanilla and salt; beat well. Add flour; mix well. Shape dough into 1-inch balls. Flatten each ball and place 1/4 teaspoon filling in center of each. Fold dough over filling and reshape into balls. Place 1 inch apart on greased baking sheets. Bake at 350°F for 12-15 minutes or until lightly browned. Remove to wire racks to cool.
• In a saucepan over low heat, cook caramels and 2/3 cup evaporated milk, stirring occasionally, until caramels are melted. Insert a toothpick into each cookie and dip into caramel until completely coated. Dip bottoms into nuts. Place on wire racks to set.
• Makes about 3 dozen.