Do you love Disneyland like I do? They just make everything so much fun. I love wandering through bakery and sweet shops to see the adorable treats that they hand craft right there in Disneyland.
On my last trip, I fell in love with all the variety of caramel apples in the shapes of many of the characters--but nothing beats a classic Mickey Mouse. They are priced around $15 a piece, which seems high--but its cheaper than a price to Disneyland, so if you are at home and want to take on a tasty--but time consuming--project, then this one is for you.
12 Small/medium size apples
2 lbs Peter's Caramel, cut into squares (I bought mine at Orson Gygi)
1 lb White chocolate coating
1.5 lbs Milk chocolate coating
1/2-1 c. Red Decorating Sugar
24 Yellow or white jelly beans
24 big marshmallows
12 caramel apple sticks
Scrub the wax coating off the apples (or the caramel won't stick). I filled a sink with hot water and a bit of white vinegar and soaked the apples, then used a paper towel to wipe them down.
Line a baking sheet with parchment paper (not wax paper)
- Push the stick into the apple, but don't let it go through the other side.
- Melt the caramels in a microwave dish--I did one pound at a time. Microwave in 30-60 bursts, stir and microwave again until all hot and melty.
- Dip the apple into the caramel and swirl or use a silicone spatula to coat. Lift the apple out and use the spatula to scrape caramel from the bottom of the apple. Keep dripping, twirling and scraping the bottom and then place on the parchment sheet (that is so you don't end up with a puddle at the bottom of the apple). Do 6 apples, then put in the fridge and get the rest of the caramel melted and do the last 6 apples.
- Add the "ears" by heating up the caramel so its hot and sticky and dip one long side of the marshmallow to use as "glue" to hold the ear on the apple. Repeat for the other ear. You may need to hold the marshmallow in place for a minute to set.
- Let the caramel and marshmallow ears set up 10-15 min in the fridge.
- While caramel is setting, clean out the bowl and get the milk chocolate coating melted. Again, microwave in 30-60 second bursts until smooth and melted.
- Dip the caramel apple into the chocolate and swirl, spoon the chocolate over. Pull the apple out and twirl/scrape the bottom and place back on the parchment. Repeat until all apples are done. Let cool completely.
To make the red shorts version:
- Melt white chocolate in microwave
- Dip the apple into the white chocolate so that it goes just about halfway up the apple.
- Shake off the excess white chocolate and scrape the bottom (Warning: You will probably get some of the milk chocolate bleeding into the white chocolate bowl--no worries, its will get disguised with sugar).
- Do a second apple and then get ready to sugar the first apple (I discovered that if I worked with 2 at a time the chocolate was always soft enough to adhere the sugar--you don't want it to dry, otherwise the sugar won't stick)
- Hold the first apple over a bowl with the red decorating sugar, use a spoon and your fingers to roll the apple in the sugar and press it up to cover the white chocolate--then do the second apple.
- Press the jelly beans into the still wet/soft red sugar and return it to the parchment.
Hold the milk chocolate coated apple over the bowl of melted white chocolate and use a fork or spoon to drizzle a string of white chocolate over the apple.
Package it up with a cellophane bag and some ribbon and yours are just like Disneyland's