Spider Web Caramel Apples

Christy Rost


6large Braeburn or Red Delicious apples
6wooden craft sticks
114-ounce bag caramels
2tablespoons water
3ounces white chocolate
6small plastic spiders
nonstick vegetable spray

Rinse and dry apples; remove stems. Insert craft sticks into stem end of apples; set aside. Cover tray with parchment or wax paper; lightly spray with nonstick vegetable spray.

Remove wrappings from caramels. Combine caramels and water in a small nonstick saucepan. Cook caramels over medium-low heat, stirring often, until caramels melt and mixture is smooth. Remove saucepan from heat and place on a heat-proof surface.

Dip apple into caramel mixture, spooning caramel over sides of apple until apple is completely covered. Allow excess caramel to drip into saucepan. Place finished apple on prepared tray. Continue with remaining apples. Place apples in refrigerator for 10 minutes while preparing white chocolate.

Chop white chocolate and place into a small microwaveable bowl. Microwave chocolate 1 ½ minutes at 50% power until soft; stir until smooth. Transfer melted chocolate into a pastry bag fitted with a small plain tip; fold top of pastry bag to close.

Remove tray of caramel apples from refrigerator. Pipe white chocolate spider webs over upper half of each apple. Top with a plastic spider. Return apples to refrigerator for at least 30 minutes, or overnight.

Recipe makes 6 caramel apples.

Category: Holidays