Happy Friday! One of my favorite parts of Fall is that it’s apple season and there is an abundance of fresh apples. With all of the fresh apples about, I couldn’t resist making a batch of caramel apples! Inspired by the Mickey caramel apples at Disney, these pumpkin Mickey caramel apples are layered with caramel and white chocolate and have marshmallow ears and a green fondant stem.
Overall, these caramel apples are pretty easy to make. To make things a bit faster and easier, I used Kraft Caramel Bits. If you’re feeling ambitious, you can definitely make a large batch of homemade caramel, but in this case, I do think the pre-made caramel tastes just as good.
Before starting to make the caramel, prepare the apples by washing and throughly drying them. Remove the stems and press a popsicle stick into the center of each apple. Place a piece of wax paper onto a baking sheet and spray it with cooking spray. Set aside until you’re ready to dip the apples.
Next, prepare the marshmallow Mickey ears by cutting off a little bit of the long side of each marshmallow. Set aside until ready to decorate.
To make the caramel, combine the caramel bits and water in a medium saucepan. Heat over medium low heat, stirring constantly, until melted. Transfer the warm caramel to a heat-safe liquid measuring cup or deep bowl. Dip the apples, one at time, using a spooning the caramel over the sides as needed. Scrape off the excess caramel from the bottom of the apple and place on the prepared baking sheet.
Press two marshmallows onto the top of each apple to make the Mickey ears. If you have a hard time getting them to stick, you can secure them in place with toothpicks. Chill the apples in the refrigerator for 1 hour, or until the caramel is firm to the touch.
Once the caramel has set, prepare the chocolate coating. For these apples, I used orange candy melts from Wilton. Place the candy melts in a microwave safe bowl and heat in the microwave, stirring every 30 seconds, until melted. Carefully dip each apple, spooning the chocolate over the top and sides of the apples if needed. Tap off the excess chocolate and place the apple back on the baking sheet. Chill in the refrigerator for 10 minutes until the chocolate has set.
While the chocolate sets, prepare the fondant stems. For the stems, I used green fondant from Wilton. Take just a little bit and roll it into a log shape. Press it into the top of the apple. Store the apples in the refrigerator until ready to eat.
Enjoy these pumpkin Mickey caramel apples! Happy Fall!
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Pumpkin Mickey Caramel Apples
Ingredients
Caramel Apples
- 4 medium sized Granny Smith Apples
- 1 (11 oz) bag Kraft Caramel Bits
- 2 tablespoons water
Decorations
- 8 regular sized marshmallows
- 1 bag orange candy melts
- green fondant
Instructions
Caramel Apples
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Wash and thoroughly dry apples. Remove stems and press a popsicle stick into the center of each apple.
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Place a piece of wax paper on a baking sheet and spray with cooking spray. Set aside.
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Cut a small piece off the side of each marshmallow. Set aside.
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Combine the caramel bits and water in a medium saucepan. Heat over medium low heat, stirring constantly until melted. Transfer caramel to a heat-safe liquid measuring cup or deep bowl.
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Dip each apple into the caramel, spooning the caramel over the sides if needed. Scrape the excess caramel off the bottom of the apple and place on the prepared baking sheet.
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Place two marshmallows on the top of the apple to make the Mickey ears. If the marshmallows start to slide, you can secure them with toothpicks.
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Chill the apples in the refrigerator for 1 hour or until the caramel is set.
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Once the caramel has set, place the candy melts in a microwave safe bowl and heat in the microwave, stirring every 30 seconds, until melted.
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Carefully dip each apple into the candy melts, using a spoon to cover the top and sides if needed. Tap off the excess and place back on the greased baking sheet. Chill for 10 minutes in the refrigerator.
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Make the stem decorations by taking a bit of fondant and rolling it into a stem shape. Press the fondant piece into the top of the apple.
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Store apples in the refrigerator until ready to eat.