Search This Blog

Saturday, October 27, 2012

Caramel Apples

These are not as easy as they seem, but they are delicious. And because you'll have so much fun making them, you'll burn all the calories you'll take on when you eat one..or two...or three. 

The Ultimate Chocolate Covered Caramel Apples
(from Fab Food)
  • 3 packages (14 ounces each) caramel candies
  • 2 tablespoons water
  • 6-8 large Granny Smith apples
  • 6-8 heavy wooden skewers or sticks (I use chopsticks)
  • melted chocolate and/or white chocolate
  • see directions below for amounts
  • Optional: chopped peanuts or other nuts, toasted coconut, candy sprinkles, Oreo® cookie crumbs or chopped candy bars
  • waxed paper


Line a large cookie sheet with heavily buttered waxed paper, set aside.

Wash and completely dry apples. Insert a stick through stems. Sometimes it helps to use two sticks or even a fork, as these Apples become quite heavy during the dipping process and a single stick may break. If you plan on using nuts coconut or any of the other optional coating ingredients get them ready by placing in a small bowl.

Combine caramels and water in medium saucepan. Cook over medium heat, stirring constantly, until caramels melt. Cool slightly. You can also use your slow cooker to melt the caramel, like we did in the photo (we were making a lot of apples). Dip each apple in caramel mixture, coating evenly, use a spoon to help you cover the top part of the apple.

While the caramel is still liquid, roll the apple in the nuts or coconut or other coating ingredients (not shown). Coating the apple with one of these ingredients helps to keep the apple from sticking to the waxed paper, as well as give texture and flavor, but the apples are still great without this step.

Next melt the chocolate either in a double boiler, a microwave, or in a glass bowl set inside a slow cooker which is filled part way with hot water.  You\'ll notice I didn't say how much chocolate to melt. It depends on how decadent you want the apple to be. We used about 3 oz. of chocolate per apple, mixed white and dark.  If using the bowl in the slow cooker method be very careful not to get even a single drop of water in the chocolate or it will seize and become grainy.

Dip the bottom of the caramel apple in chocolate. Use a spoon to drizzle melted chocolate over the top  completely encasing the apple in chocolate. Using two different types of chocolate gives the apple a more decorative effect. Allow chocolate to set  before wrapping in cellophane.

This is just one idea. We also tried caramel, chocolate then rolling it in toppings. Messy...but divine!
Happy Halloween!

No comments:

Post a Comment