Go Back

Bottoms Up Easter Caramel Apples


  • 5 apples I used Rainer Farms Honeycrisp
  • 11 oz bag caramels
  • 2-3 tbsp sweetened condensed milk
  • 1 jar marshmallow cream
  • water if needed
  • white sugar crystal sprinkles optional
  • 10 bunny feet icing decorations
  • 5 mini marshmallows


  • Wash apples, remove stems, and dry completely.
  • Flip over and push a lollipop stick 1/3 way into the center.
  • Line a baking tray with parchment paper and set aside.
  • In a small saucepan, add caramels and milk and heat over med low heat.
  • Stir constantly until melted and shiny and smooth.
  • Using a rubber spatula, smooth the caramel on the apples, covering completely.
  • Let excess drip off then place on the lined baking sheet.
  • Place the apples in the fridge for about 15 minutes to harden the caramel.
  • Meanwhile, add marshmallow cream and microwave for 15 seconds.
  • Stir and then add a small amount {start with 1 tsp} of water and heat for another 10 seconds. Stir until smooth and easily spreadable.
  • Remove the apples from the fridge and spread marshmallow cream all over each apple.
  • Before they dry, press on two bunny feet on the bottom and a mini marshmallow tail on the top.
  • You can also sprinkle with white sugar crystals.
  • Place back on the baking sheet and place in the fridge again to harden before serving or wrapping to give as gifts.