This is one of my all-time favorite apple treats. Following these tips, makes the process pretty seamless.
Caramel Apples
To make 12 apples here's what I used
12 firm apples like Granny Smith, HoneyCrisp, or SweetTango
3 lbs Peter's caramel
1/4 cup cream
1/2 cup melting wafers
1. Put apples in bowls and fill with warm water. Then put a bowl or plate on top to keep them submerged. Let the apples soak for 10-15 minutes, then rub dry. This will remove any way.
2. Let the apples dry thoroughly and come to room temperature. (I usually leave them on a towel to dry for a couple of hours). Insert sticks into them of apple being careful not to go all the way through the bottom.
3. Make your own caramel on the stove, or cut up and use Peter's Caramel. Melt caramel in microwave-safe bowl. Cook on high for 1 minute, stir. Cook on 50% power for 1 minute and stir. Repeat until thoroughly melted around 180 degrees. Add the melting wafers and stir until melted. Caramel should be between 160-180 for dipping. Keep warm on the stove or a fondue continuously stirring so the bottom doesn't burn.
4. Dip apples one at a time until goes most of the way up the apple. You can dip it on its side and turn and repeat. Gently swirl the apple over the pot of caramel to get ride of any excess on the bottom or scrap with a spatula.
5. Place the apple on a silat line baking sheet or parchment (NOT wax paper!). Repeat with all the apples and then chill in the fridge for 20-30 minutes.
4. Dip apples one at a time until goes most of the way up the apple. You can dip it on its side and turn and repeat. Gently swirl the apple over the pot of caramel to get ride of any excess on the bottom or scrap with a spatula.
5. Place the apple on a silat line baking sheet or parchment (NOT wax paper!). Repeat with all the apples and then chill in the fridge for 20-30 minutes.
White Chocolate
White chocolate 8-12oz. (Ghiradelli white chocolate bar is the best, followed by white chocolate chips).
Melting wafers 1/2-1 cup
Cinnamon Sugar
1/2 cup white sugar
1-2 T cinnamon
1-2 crush graham crackers (optional)
6. Mix cinnamon, sugar, and graham cracker crumbs (optional)
7. Melt the white chocolate and wafers in the microwave in 1 minute intervals at 50% power, stirring in between. Transfer to a fondue pot set on low, stirring to keep it at a constant melted temperature. Or melt in a double boiler.
8. Dip caramel apples with a thin layer or white by dipping one side of the apple in chocolate, lift it out a bit, and rotate a quarter turn and dip again.
9. Holding the dipped apple over the bowl of toppings generously sprinkle them over the apple and repeat until covered, pressing the topping in if needed in spots.
10. press the bottom of the dipped caramel + chocolate apple in the toppings so the apple “rests” on a crunchy bottom not melty chocolate while chilling.
11. Take any remaining melted chocolate and drizzle on top for decoration if desired.
12. Best served up to 1-2 days after making.
Recipe adapted from the following websites:
https://www.adventuresofadiymom.com/2012/10/caramel-apples.html
https://www.melskitchencafe.com/gourmet-caramel-apples/
https://www.melskitchencafe.com/gourmet-caramel-apples/
https://peterschocolate.com/caramel-apple-tips/
Cinnamon Sugar
1/2 cup white sugar
1-2 T cinnamon
1-2 crush graham crackers (optional)
6. Mix cinnamon, sugar, and graham cracker crumbs (optional)
7. Melt the white chocolate and wafers in the microwave in 1 minute intervals at 50% power, stirring in between. Transfer to a fondue pot set on low, stirring to keep it at a constant melted temperature. Or melt in a double boiler.
8. Dip caramel apples with a thin layer or white by dipping one side of the apple in chocolate, lift it out a bit, and rotate a quarter turn and dip again.
9. Holding the dipped apple over the bowl of toppings generously sprinkle them over the apple and repeat until covered, pressing the topping in if needed in spots.
10. press the bottom of the dipped caramel + chocolate apple in the toppings so the apple “rests” on a crunchy bottom not melty chocolate while chilling.
11. Take any remaining melted chocolate and drizzle on top for decoration if desired.
12. Best served up to 1-2 days after making.
Recipe adapted from the following websites:
https://www.adventuresofadiymom.com/2012/10/caramel-apples.html
https://www.melskitchencafe.com/gourmet-caramel-apples/
https://www.melskitchencafe.com/gourmet-caramel-apples/
https://peterschocolate.com/caramel-apple-tips/
No comments:
Post a Comment