Marshmallow Cereal Caramel Apples

Marshmallow Cereal Caramel Apples

4.5(30)

Bring in fall with some homemade caramel apples. Make your caramel dip, which comes together with less than five ingredients and can be stored and reheated on the stove. Then roll your apple in your favorite cereal for a fun twist the kids will love!

Cook Time
30 minutes
Total Time
1 hr
Yield
8 apples

How to Make It

1. Step
Grease a baking sheet with nonstick spray.
2. Step
Add the water and sugar to a medium saucepan. Cook over high heat, without stirring (so the mixture doesn’t crystallize),for about 10 minutes, until the mixture begins to turn golden brown. Note: Use a larger pan than you think you need; the caramel will bubble up when you add the cream.
3. Step
Reduce the heat to low. Slowly pour in a little bit of the heavy cream. The mixture will bubble. When it begins to recede, carefully whisk to incorporate the cream. Continue adding the cream in increments, stirring to incorporate.
4. Step
Once the cream is incorporated, stir in the salt. Increase the heat to medium-high and cook for 10–12 minutes more, until the caramel reaches 250°F (120°C) on an instant read thermometer. Remove the pot from the heat and let the caramel cool for about 5 minutes.
5. Step
Carefully transfer the caramel to a heatproof liquid measuring cup or bowl. Stir in the marshmallow cream until mostly incorporated.
6. Step
Stick a popsicle stick though the top of each apple, about ⅔ of the way through.
7. Step
Dip an apple into the caramel until completely coated. Lift the apple from the caramel and spin the stick for 20–30 seconds to remove excess caramel. Roll the apple in the marshmallow cereal and place upright on the prepared baking sheet. Repeat with the remaining apples.
8. Step
Serve the apples immediately, or let set at room temperature for 1 hour. Leftover caramel apples will keep, loosely covered, in the refrigerator for 2–3 days.
9. Step
Enjoy!

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