Fail: Mini Caramel Apples

Pin Reaper: Tracy

Original Inspiration:, via
pinterest fail mini caramel apples recipe inspiration

What I Did: I LOVE caramel apples, and thought these would be perfect little bites for parties. They looked decent at first, but as time went by, all the caramel just slipped off the apple because they were wet. Apparently, caramel needs the skin to stick to the apples.

My Result:

pinterest fail mini caramel apples recipe result

Next Time I Will: Just buy the caramel dip at the grocery store with those pre-sliced apples.

pinterest fail mini caramel apples recipe storyboard


  1. Kristin

    I’d call this a user error. In the original blog post, the person had the same issue (and noted it). She recommends letting the caramel cool a little before you dip them and even has a couple other tips. This person obviously didn’t read the pin thereby making it a user error.

  2. T

    My sis in law makes these and they’re fantastic. So it is possible. Probably letting the caramel cool a little first is the big trick to getting it to stick.

  3. Aubrey

    We make 350 caramel apples every fall for an event at our church so I would consider myself somewhat of a professional. This can happen if there is any moisture on the apples (full size or cut up) so it helps to pat the moisture off of the small ones before dipping. Also, if your caramel is a little cooler than you would use for a large one, that will help. Most importantly, when you dip it, hold it at an angle where the caramel would run back toward you and gently rotate it, so the caramel has a chance to cool on the surface before you set it down.

  4. Joy

    I’m roaring with laughter because you worked SO HARD! You made sooooo many! Thanks for sharing. Wonderful photo showing the sheer scale of effort.

  5. Cait

    So i know this was a long time ago but i just tried this recipe yesterday and I had the same problem. I tried patting them dry and i used an ice-bath to cool the carmel before i dipped them and they worked out really well (i put them straight in the freezer to set immediately after they were dipped), but as soon as i took them out of the fridge/freezer the apple inside turned to mush and liquefied the carmel all over the place :/

    i’ll probably try again sometime but i really don’t know what i did wrong. maybe the freezer got too warm (it was a really small freezer and had 20 something dipped apple bits in it), or maybe i left the apple exposed in places and it started to rot? .. i dunno. but its hard to learn from mistakes when you don’t know what they are.

    • SenT

      The original recipe says not to store them in the fridge/freezer, as that brings out the moisture. I think the trick is to find the right point where the caramel has cooled enough that it sticks, without putting them in the fridge. As neither caramel or apples need to be kept cold, then they should be left out after they’re dipped.

      Probably not something you can easily do 24-48 hours in advance!

      • Cait

        Thanks, SenT! maybe I will try these again this year :)

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