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Chocolate Caramel Apples
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Recipe Information
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| Name: |
Chocolate Caramel Apples |
| Submitter: |
ladygorb |
| Category: |
Desserts & Baked Goods |
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| Submitted: |
22 Nov 2005 |
| Updated: |
-- |
| Views: |
289 |
| Rating: |
This recipe is unrated. |
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Description:
Caramel apples aren't just for Halloween and they aren't just for kids. Gourmet caramel apples, large apples covered with caramel, nuts, and chocolate, are a special treat anytime for anyone. The cool crisp apple is a great contrast with the decadent toppings and the eater feels a little less guilty because it's fruit, after all! Gather the ingredients to make tasty gifts for the holidays or a special occasion.
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Recipe Ingredients
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- For each apple:
- 10 candy caramels, unwrapped
- 1 Tablespoon milk
- 1 medium to large fresh, crisp apple (Gala, Fuji , or Granny Smith)
- wooden skewers
- ½ cup peanuts, almonds, walnuts, or pecans, coarsely chopped OR toffee bits
- ½ cup fine quality milk or dark chocolate, chopped
- ¼ cup white chocolate, chopped, for decoration, if desired
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Recipe Instructions
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How to Make Gourmet Caramel Apples
1. Wash apples and dry thoroughly. Line a baking sheet with waxed paper and lightly butter it. Put chopped nuts into a shallow dish or on a plate, ready for rolling the apples.
2. Combine caramels and milk in a medium saucepan and melt over low heat, stirring regularly. When thoroughly melted and combined, remove from heat.
3. Insert a wooden skewer into an apple. Holding the apple by the skewer, spoon caramel over the apple, tilting apple to cover completely. Set coated apple on prepared waxed paper. Repeat with remaining apples. (NOTE: you may chill apples and coat a second time with caramel, if desired)
4. While caramel is still slightly soft, roll each apple in chopped nuts. Place on waxed paper lined baking sheet again.
5. Chill coated apples in the refrigerator for 30 minutes to set.
6. Meanwhile, melt milk or dark chocolate in a double boiler or in a heatproof glass container in the microwave, stirring every 30 seconds. Cool to warm.
7. When apples have chilled and chocolate is ready, hold an apple by the skewer over the melted chocolate and use a spoon or frosting spreader to coat apple completely with chocolate. Return apple to waxed paper and repeat with remaining apples. (NOTE: you may chill apples and coat a second time with chocolate, if desired)
8. Chill apples again in the refrigerator for 30 minutes.
9. Meanwhile, melt white chocolate and cool to warm. Spoon it into a plastic zipper bag and snip off a corner of the bag for piping the white chocolate.
10. When milk or dark chocolate has set, remove from refrigerator. Remove the skewers. Pipe white chocolate onto the apples, covering the skewer hole and decorating them as desired. Chill a third time to set the white chocolate.
11. Wrap apples individually in cellophane and tie with lovely ribbon, or wrap with plastic wrap and place inside a lined gift box. Include a note or tag with a description of ingredients and instructions to cut and core and apple to eat. Apples should be stored in the refrigerator.
Other variations:
Graham cracker pieces and mini marshmallows under the chocolate for a s'more apple
Caramel, white chocolate only, and cinnamon for apple pie
Macadamia nuts with white chocolate only, add raisins, dried cranberries, or other dried fruit under the chocolate,
Toasted coconut and almonds under the chocolate for Almond Joy fans
Pretzel bit or potato chip crumbs, crisp rice cereal, and much, much more . .
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