Caramel apples are a Disneyland Resort favorite for guests of all ages. They are available at the Candy Palace and Pooh Corner at Disneyland, Trolley Treats in Disney California Adventure and Marceline’s in Downtown Disney. Being such a fan of these delicious sweet treats, I thought it would be fun (and yummy) to make them at home. After searching the Internet, I settled on adapting a recipe from the Disney Insider. 

Ingredients

• Granny Smith apples (I used small ones)
• 15 oz of soft caramel candies for every four apples
• dipping chocolate (around 16 oz or more for every four apples)
• wooden dowels
• milk (a little less than 2 T per 15 oz of caramel)
• wax paper
• space in your fridge (if you live in a warmer climate)

Begin by twisting off the stems and firmly hammering a wooden dowel into each Granny Smith apple.

In a large, heat safe pot, melt caramel candies until soft and liquid. (I nuked mine in the microwave for 30 seconds checking each time.) Be careful as the soft caramels can boil over.

Dip Granny Smith Apple into melted caramel.

If you have excess on the bottom, just wipe it off on the side of the bowl.

Let caramel apple set and harden overnight. Now, this is a step I skipped. I simply put the apples in the fridge for 15 minutes. I would actually recommend waiting overnight, or the caramel won’t harden and your Mickey Mouse apples might need extra help or they will look very sad.

Take two marshmallows and trim one of the sides with a sharp tool to create a flat surface on the marshmallows.

What to do with the excess mallow? I think you’ll be able to figure something out.

Take marshmallows an stick flattened side of the marshmallows to the top of the apple, forming Mickey’s ears. If you didn’t wait a complete 24 hours for the caramel to dry, place toothpicks in the ears and into the apple. This will stop the ears from traveling.

Once the toothpicks are in place, In a heat safe pot, melt chocolate pieces until chocolate is soft and has turned liquid. Dip harden caramel apple with marshmallow ears into melted chocolate. After the apple is dipped in melted chocolate, shake off excess chocolate. Allow chocolate to set for several minutes until chocolates shell has hardened.

No toothpicks in this apple.

Here’s what I found out:

You’d have to have a really big pot and be making very large quantities for this to work perfectly. (At least larger than four!) The apples with the ears were actually too wide to dip into my large glass container and we decided to not “fully dress” our apples with the two yellow jelly beans, red sugar and white dipping chocolate called for in the original recipe, as they were yummy enough with all of their chocolate and caramel goodness!