Gourmet Caramel Apples

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Gourmet Caramel Apples

My favorite time of the year has arrived!! Hooray for autumn and all things trick or treat. I always look forward to Halloween delectables, and last year I took a stab at gourmet caramel apples--not hard, but be prepared: it's time consuming!! So worth it all, though. Jump in and get into the spirit of the occasion.

  • Prep Time: 2-3 hours
  • Cook Time: several mins
  • Cooking Temp: medium heat
  • Servings: 5-6 caramel apples

Ingredients

  • 5-6 small to medium tart apples such as McIntosh or Granny Smith
  • 6 candy making sticks--try a craft store
  • 1 14-oz bag(s) caramel squares, unwrapped
  • 2 tbsp(s) milk
  • 1 small bag of a good dark or milk chocolate chips
  • 1 small bag of white chocolate chips
  • 1 cup(s) mixed or favorite nut(s), chopped finely, such as in a food processor or blender
  • a few of your favorite candy or cookie toppings, crushed

Tips and Suggestions

Ideas for toppings include: crushed Oreo cookies, mini m&m's, finely-chopped Butterfinger, Snickers, Heath bar or Hershey's chocolate candy bars. Some people like to use gummy bears or marshmallows for something a little different.

Instructions

If you can get your hands on farmer's market apples, go for it. Why? No wax!! If you need to buy your apples in a grocery store, pick up a bottle of veggie wash (usually in the produce section) to clean the wax off your apples. If you don't, you will be sad to see your caramel not sticking. I am no fan of sticking the apples in boiling water for a few seconds. It just makes the skin weird. Just a suggestion, but allow your apples to chill in the fridge--makes the caramel set quicker.

Now, prepare a cookie sheet with a piece of wax or parchment paper sprayed with Pam or some sort of cooking oil. Remove all the cellophane wrap from your caramels and place them in a metal bowl or small pot. Set up a double broiler by filling a second small pot with water about 1/4 full and place over medium-high heat. Stick your caramel-filled pot or bowl over the now-heating water and add the 2 Tbsp. of milk.

Turn your attention back to your apples and remove the stems, then force the candy sticks into them about half way or so. Turn back to the caramels which have probably begun to melt, and begin stirring with a rubber spatula. When they are completely melted, take your first apple and twirl against the side of the pot that you are now tilting. When covered, gently scrape the excess off the bottom back into the pot and place the apple on your oiled paper.

When all of your apples are done, turn off the heat and begin coating your apples in your favorite topping. Start with the first apple you dipped in caramel. I found I need to help the toppings along, by pressing them into the caramel apple a bit. You should be able to get good coverage whether you cover the whole apple or just part of it.

Once all of your caramel apples have been dipped in your favorite topping, place them in the fridge at least 30 minutes, but an hour is best. Before you are ready to pull them out, set up that double broiler again, but this time with about half your pkg. of chocolate chips. If they are not melting well, try adding a bit of oil to it. Once it is melted and runny, get a fork and dip it in the chocolate. With your apple over the pot, splatter the chocolate over the apple. Add as many splatters as you would like. This is really the best way to enjoy some chocolate on these caramel apples. When all the apples you want are done, return to the fridge for another hour and repeat the process with white chocolate.

Enjoy!

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