Werther's Funny Face Caramel Apples Recipe

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Werther's Funny Face Caramel Apples
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Ingredients:

Directions:

  1. Wash and dry apples. Insert one popsicle stick in the core of each apple.
  2. Place unwrapped caramels and evaporated milk in stainless steel melting bowl or another 1-quart microwave safe bowl. Microwave on high, stirring every 30-45 seconds until fully melted and smooth, about 2 minutes.
  3. Carefully dip each apple in the melted caramel, using a spoon to cover. The caramel thickens as it cools so it is best to work quickly. If necessary, return the caramel to the microwave for 30 seconds at a time to return it to dipping consistency.
  4. Place apples on wax paper-lined cookie sheet. Meanwhile, place dark chocolate into a small microwave-safe bowl and microwave on 80% heat setting, stirring every 30 seconds until melted, about 60 seconds. Repeat with Caramel Milk Chocolate. Be careful not to burn chocolate.
  5. Apply chocolate and candies as pictured to finish off Funny Face Caramel Apples!
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 162.54 Kcal (681 kJ)
Calories from fat 72.67 Kcal
% Daily Value*
Total Fat 8.07g 12%
Cholesterol 2.28mg 1%
Sodium 24.8mg 1%
Potassium 75.26mg 2%
Total Carbs 23.03g 8%
Sugars 16.31g 65%
Dietary Fiber 0.66g 3%
Protein 0.84g 2%
Vitamin C 5.6mg 9%
Iron 1.3mg 7%
Calcium 50.8mg 5%
Amount Per 100 g
Calories 183.45 Kcal (768 kJ)
Calories from fat 82.02 Kcal
% Daily Value*
Total Fat 9.11g 12%
Cholesterol 2.57mg 1%
Sodium 27.99mg 1%
Potassium 84.94mg 2%
Total Carbs 25.99g 8%
Sugars 18.41g 65%
Dietary Fiber 0.75g 3%
Protein 0.95g 2%
Vitamin C 6.3mg 9%
Iron 1.5mg 7%
Calcium 57.3mg 5%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 3.8
    Points
  • 5
    PointsPlus

Good Points

  • saturated fat free,
  • very low sodium,
  • low cholesterol

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