A festive Halloween twist on caramel apples - just add a chocolate covered cone on top and sprinkles for the eyes and you've got caramel apple witch hats! Everyone will have fun with this recipe.
Prep Time5 minutesmins
Total Time10 minutesmins
Course: Dessert, Snack
Cuisine: American
Keyword: halloween, party food
Servings: 3
Equipment
Scissors clean
Wax paper
Cupcake liners
Ingredients
12ozchocolate chips
1Tshortening
6sugar cones
sprinkleseye sprinkles
3Sage Fruit Granny Smith apples
3Sage Fruit Honeycrisp apples
8ozcaramels
2Theavy cream
Instructions
Rinse your apples under water, then dry them and remove the stems. Put each apple into a cupcake liner. One apple per liner.
Pour your sprinkles into a small bowl and set it aside.
Add the caramel and heavy cream to a medium microwave-safe bowl and heat for 30 seconds, then stir. Heat your caramel mixture in 30-second intervals until it's melted enough to mix, but not runny.
Pour your caramel mixture onto a large piece of wax paper. Leave some caramel in your mixing bowl because this is the glue for your eye sprinkles later. Use the back of a spoon to spread the melted caramel into a large, thin circle on the wax paper. If you'd like, shake your sprinkles over the top while the caramel is still wet for an extra pop of color. Let the caramel sit until it hardens.
Use a clean pair of scissors to cut out a circle for the "hair" to sit on top of the apple (it doesn't need to be perfect). And don't forget to remove the wax paper before adding the caramel on top of your apples!
Use a toothpick to put a dab of melted caramel on the back of your eye sprinkles. Stick the eyes onto your apple, right under the caramel "hairline".
Add the chocolate chips and shortening into a large microwave-safe bowl. Melt for 30 seconds, and then stir if you can. Continue heating at 30-seconds intervals until both ingredients are completely melted and stir to combine.
Use your fingers to dip your sugar cone into your melted chocolate. Gently turn the cone until the outside is covered in melted chocolate.
Hold onto the tip of the cone until the excess chocolate drips off. Then dip the round, open end into your bowl of sprinkles. Put your cone on a piece of wax paper until the chocolate hardens.
Bake your caramel-toped apples at 350°F for 3-5 minutes, watching that the apples don't turn brown.
Top your apples with "witch hats" and serve!
Notes
If you find chocolate-covered cones, skip steps seven and eight to save yourself some time.