Mummy Caramel Apples

These mummy caramel apples by Roshell Ingraham are too sweet to be scary, and they’re lots of fun. Filled with magic powers, anyone who receives one will surely squeal with delight! Be sure to make plenty and be prepared to be very popular with trick-or-treaters on Halloween.

If you don’t want to use coffee creamer, you can use milk instead. If you can’t find Peter’s brand caramel, you can substitute eight ounces of soft caramel candies. The “gold standard” for caramel apples is Granny Smith, but any crisp apple on the tart side will do.

Edibles:

• ½ block Peter’s Caramel
• 4 tablespoons vanilla coffee creamer or milk
• Apples
• Fondant: white and black
• White chocolate candy melts

Equipment:

• Apple sticks
• Paper straws
• Glass bowl
• Round plunger cutters
• Strip cutter or sharp knife
• Paintbrush

Make the Mummy Caramel Apples

1. Before dipping your apples into the caramel, you want to first clean your apples. Rinse them in lukewarm water, then dry completely. After drying, insert a wooden apple stick, at least 2 inches into your apple, then add your straw over the stick, pressing firmly into the apple.
2. In a medium pot, add your caramel and creamer.
3. Cook the caramel on a low heat until it has completely melted and has become silky smooth. Be sure to stir your caramel during this process to prevent the caramel from burning (do no walk away). Once the cream or milk has combined with the caramel and the caramel is smooth, you are ready to dip your apples.
4. My best tip for dipping apples into caramel is to place your apples in the freezer for about 20 minutes first then remove them, let them sit for 5 minutes, dry completely, then dip them into the caramel. After dipping, place your caramel apples onto a clean piece of parchment paper or a silicone mat.
5. In a glass bowl or cup, place about 16 ounces of chocolate melts and heat in the microwave for 30 seconds. After the first interval, stir the chocolate around. If not completely melted, place the chocolate back in the microwave for another 30-second interval and repeat this step if the chocolate is not completely melted. It is best to stir the chocolate after each interval. Allow the chocolate to sit for 5 minutes before dipping. After the apples have been dipped into the chocolate, allow the excess chocolate to drain from your apple, then place onto your parchment paper or silicone mat for drying.
6. To create the eyes, roll out a medium to thin piece of fondant. The eyes should have 2 sets of black circles and 1 set of white circles. The white should be smaller than the black.
7. To create the strips, roll out a thin piece of fondant, enough to cover your apple, and cut strips with a roller or sharp knife.
8. Using just a small dab of water, lightly dampen the back of your fondant pieces, then apply your pieces to the apples.
9. After you have applied all your strips to your apples, let them sit to dry for 5 to 10 minutes before serving.

This tutorial originally appeared in the September/October 2020 issue of American Cake Decorating.

Roshell Ingraham

LeeNetta “Roshell” Ingraham—baker, pastry artist, confectioner, and YouTube influencer—serves as founder, head instructor, and CEO of Divine Baking Divas and Your Sweet Connection. As a self-taught sugar artist, she believes in sharing and teaching the basic methods and techniques that are essential to creating extraordinary, creative cakes and treats. Roshell has passion for blessing others and making candy apples.