Sometimes you just have a hankering for caramel apples, but don’t have time to dip an entire batch. Sure, you can melt just enough caramel to dip a single apple, but even that can still be time-intensive when you have to prep, chill, dip, and re-chill the apple.
So we think we have found a fun alternative solution–Inside-Out Caramel Apples. This is a great way to make apples more exciting without the process of full-blown caramel apples. And instead of the sticky caramel on the outside, the mess is a little more contained inside the apple slices. Yum!
Some helpful tools for this recipe include a reliable kitchen knife (we love our chef’s knife from Hadley & Bennet) and a way to remove the insides of the apple. We recommend a melon baller or grapefruit spoon because the edges are sharp enough so you will have more precision while you are scooping.
We also recommend using a muffin pan or donut pan as a way to help keep the apples steady and level while they set up in the fridge. And don’t forget that loaf of Peter’s Caramel. It makes every caramel treat so easy and delicious.
