Inside Out Caramel Apples
One of the best things about Fall is the “excuse” (if you need one) to enjoy caramel apples! But they can be so messy and hard to eat. The caramel comes off before you ever get close to finishing the apple. Or you take a bite just to find out the apple was brown and mushy on the inside. The solution?
Make your caramel apples inside out!
- 2-3 apples of your choice
- Homemade caramel sauce (Super Simple Recipe)
- Lemon juice
1.Prepare the caramel sauce and set aside to begin cooling as you prep the apples.
2.Wash and dry your apples. Also remove the stems and any stickers.
3.Using a sharp knife, slice the apple in half, starting at the top.
4.Remove the core and seeds. Also, dig out some of the apple centers, getting close to the skin but not breaking through it.
5.Before setting each apple half aside, squeeze or pour lemon juice over the inside to stop it from turning brown. Pat dry with a paper towel to soak up any extra juice.
6.Arrange the apples on a plate or small pan, fixing them so they stand somewhat balanced. Begin to fill each apple center with your caramel sauce, going close but do not overfill. Complete this with each apple half.
7.Place plate/pan into the fridge for 20-30 minutes to set the candy. This can vary depending on the number and size of apples you have prepared.
8.Carefully slice the apple halves into slices once the caramel has hardened in the center and serve chilled.
And that’s it! We’ve used this recipe with tart, sour green apples and several of the large red varieties! You can also add toppings like you would see on a traditional caramel apple (think sprinkles, nuts, or chocolate); just add these to the caramel center before you refrigerate the apples.