Best Caramel Marshmallow Apples Recipes

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CARAMEL MARSHMALLOW APPLES



Caramel Marshmallow Apples image

Make and share this Caramel Marshmallow Apples recipe from Food.com.

Provided by grandma2969

Categories     Dessert

Time 20m

Yield 6 serving(s)

Number Of Ingredients 4

6 small apples
14 ounces caramels, unwrapped
1 cup mini marshmallows
1 tablespoon water

Steps:

  • Wash apples and remove stems. Insert sticks and set aside.
  • Place wax paper on a baking sheet and spray with non stick spray.
  • Combine caramels, marshmallows, and water in medium pan. Cook over medium heat, stirring constantly, until caramels melt.
  • Remove from heat and cool slightly.
  • Dip in caramel mixture and place on prepared baking sheet. Refrigerate till firm.
  • Can be drizzle with melted chocolate or rolled in chopped nuts, marshmallows, M&M's--use your imagination. I sometimes use candy corn at Halloween. Grandchildren love these.

Nutrition Facts : Calories 356.7, Fat 5.6, SaturatedFat 1.7, Cholesterol 4.6, Sodium 170.3, Carbohydrate 78.3, Fiber 3.6, Sugar 63.6, Protein 3.6

MARSHMALLOW CEREAL CARAMEL APPLES RECIPE BY TASTY



Marshmallow Cereal Caramel Apples Recipe by Tasty image

Bring in fall with some homemade caramel apples. Make your caramel dip, which comes together with less than five ingredients and can be stored and reheated on the stove. Then roll your apple in your favorite cereal for a fun twist the kids will love!

Provided by Nichi Hoskins

Categories     Desserts

Time 1h

Yield 8 apples

Number Of Ingredients 10

nonstick cooking spray, for greasing
1 cup water
2 cups sugar
2 cups heavy cream, warmed
½ teaspoon kosher salt
½ cup marshmallow cream
8 small green apples, washed, dried, and stems removed, room temperature
4 cups marshmallow cereal
8 popsicle sticks
instant read thermometer

Steps:

  • Grease a baking sheet with nonstick spray.
  • Add the water and sugar to a medium saucepan. Cook over high heat, without stirring (so the mixture doesn't crystallize), for about 10 minutes, until the mixture begins to turn golden brown. Note: Use a larger pan than you think you need; the caramel will bubble up when you add the cream.
  • Reduce the heat to low. Slowly pour in a little bit of the heavy cream. The mixture will bubble. When it begins to recede, carefully whisk to incorporate the cream. Continue adding the cream in increments, stirring to incorporate.
  • Once the cream is incorporated, stir in the salt. Increase the heat to medium-high and cook for 10-12 minutes more, until the caramel reaches 250°F (120°C) on an instant read thermometer. Remove the pot from the heat and let the caramel cool for about 5 minutes.
  • Carefully transfer the caramel to a heatproof liquid measuring cup or bowl. Stir in the marshmallow cream until mostly incorporated.
  • Stick a popsicle stick though the top of each apple, about ⅔ of the way through.
  • Dip an apple into the caramel until completely coated. Lift the apple from the caramel and spin the stick for 20-30 seconds to remove excess caramel. Roll the apple in the marshmallow cereal and place upright on the prepared baking sheet. Repeat with the remaining apples.
  • Serve the apples immediately, or let set at room temperature for 1 hour. Leftover caramel apples will keep, loosely covered, in the refrigerator for 2-3 days.
  • Enjoy!

Nutrition Facts : Calories 523 calories, Carbohydrate 83 grams, Fat 26 grams, Fiber 6 grams, Protein 2 grams, Sugar 70 grams

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