Caramel and candied apples can be a difficult Halloween treat to master. But these Caramel Apple Mummies take all the guess work out…and you don’t even need a candy thermometer!
First, let’s make some eyeballs. If you missed your chance to pick up a pack of those Wilton Candy Eyeballs, fear not! It’s easy to make your own. All you need is some mini marshmallows and some gel frosting or food safe marker!
Cut the marshmallows in half and lay them out.
Dot each half with a black dot of frosting or marker, like so. Ta da! Like magic, you have your own googly eyeballs. Leave them aside in a cool place to set.
Now, we’ll prep the apples. Wash each apple thoroughly and make sure they are completely dry. Cut the apple into four slice total. You will only be using the two middle slices. Eat the ends or, if you’re like me, give them to your doggo.
Lay the apples onto paper towels to wick off any excess moisture. Skewer the apples so that they look like lollipops. We recommend the RSVP Bamboo Skewers!
Now this next part is where things would normally get complicated. But because we like to keep things simple, this is what you need:
2 – 1 quart double boilers (Endurance® 1-quart Double Boiler)
1 – 2 quart double boiler (Endurance® 2-quart Double Boiler)
Fill the bottom of each pan with enough water and set on stove to bring to a boil. Reduce heat to a simmer.
In the upper insert pans, fill as follows, along with the heavy cream:
Place the upper inserts onto the simmering pans and lightly stir until each has melted thoroughly. Add marshmallows into the white chocolate chips (you can also use white candy melts instead).
Now, dip your apple slices into the melted chocolate and set onto parchment paper. Refrigerate until chocolate has thoroughly set.
Take your melted caramels and drizzle onto the chocolate apple slices with a small spoon.
Add eyeballs while caramel is still sticky.
Top with the stretchy white chocolate marshmallow mixture.
The white chocolate marshmallow should ribbon and look like mummy wrapping cloth.
And now your Caramel Apple Mummies are ready to eat! Terrifyingly delicious.
Caramel Apple Mummies
Granny Smith Apples
– 11oz package of caramels
wrapped or melts, either works!
– 10 oz package of white chocolate chips
or white candy melts
– 12 oz package of semi-sweet chocolate chips
cut in half
- Black gel frosting
Take 10 mini-marshmallows and cut them in half, width-wise. Dot with black gel frosting to create eyeballs.
Thoroughly wash and dry apples. Cut into four slices, discard ends. Use the two middle slices. Set aside onto paper towels to wick away excess moisture. Skewer with bamboo skewers to resemble giant lollipops.
Using 3 double boilers, prepare the chocolates and caramel. Bring water to boil in double boiler bottoms and reduce to a simmer.
In top insert of 2 quart boiler, add chocolate chips and 1/2 cup heavy cream (if mixture is too thick, more can be added). Consistency when melted should be smooth, but not runny.
Dip the apples into the chocolate mixture and set onto baking sheet lined with parchment paper. Once all apples are coated, refrigerate for at least one hour or until chocolate has fully set.
In top insert of one 1 quart boiler, add white chocolate chips and 1/4 cup heavy cream. Once melted, add 1 1/2 cup marshmallows and stir until marshmallows are melted. Consistency should be sticky and slightly stringy when dripped from spoon.
In top insert of last 1 quart boiler, add caramel melts and 1/4 cup of heavy cream. Stir very gently until melted completely, avoiding too many air pockets in the mixture. Allow caramel mixture to cool slightly so as not to melt chocolate once it is drizzled on.
Remove chocolate covered apple slices from the refrigerator and drizzle caramel sauce onto the slices. Add eyeballs and allow caramel to set (around 10 minutes). Drizzle the white chocolate marshmallow mixture so that it ribbons on like cloth strips.
Refrigerate Caramel Apple Mummies until you are ready to eat! They should keep for up to 24 hours without weeping.