Even though Christmas season has hit... I still needed to post this Caramel Apple Recipe, I made this batch for the Masquerade Ball 2 weekends ago. November has been the busiest month for me, so I'm behind on my posts but I really don't think you'll mind these tasty recipes, right? Well every fall my sisters, mom, and I get together and bake 30+ caramel chocolate apples to drop off at friends homes as a little thoughtful treat. It's been a fun tradition we started and I have lots of tips to share!
Directions on Prepping
1. Wash the Granny Smith Apples in cold water with dish soap to remove the wax. Take a dot of soap on each apple and cover the entire apple with it and then rinse it completely off.
(Dish soap might seem weird to use, but I've tried the boiling technique as well as the fruit/vegetable organic wash and neither of those have worked for me, after you dip the caramel it just falls completely off)
2. Stick popsicle sticks in each one and place apples in the fridge to chill while prepping and making the caramel.
3. Prepare all toppings in individual bowls. My favorite is chopped pecans and I also like to use toffee chips as well.
4. Line your counter with wax paper to set caramel dipped apples on.
5. Make the caramel!
• 10-11 large Granny Smith Apples or 15 small Granny Smith Apples
• popsicle sticks
• wax paper
• candy thermometer
• toppings: chopped pecans, toffee chips, mini chocolate chips, M&Ms, candies
• white chocolate for drizzling
• milk chocolate for drizzling
Ingredients for Caramel:
from Our Best Bites
• 2 cups dark brown sugar packed
• 2 sticks unsalted butter
• 1 14oz. can sweetened condensed milk
• 2/3 c. dark Karo corn syrup
• 1/3 c. pure maple syrup
• 1 1/2 tsp. vanilla extract
• 1 tsp. molasses
• 1/4 tsp. salt
Directions for the Caramel:
1. Combine all ingredients in a large saucepan (this makes a lot of caramel!). Stir with wooden spoon, scraping sides for about 15 minutes.
2. Attach a clip-on candy thermometer to side of pan. Increase heat to medium-high; cook caramel at a rolling boil until thermometer reaches 250°F (soft ball stage). Stir constantly and let it reach the soft crack stage on the thermometer. Then pour it into a deep small bowl that makes dipping the apple easier. Let the caramel cool to about 200°F and allow it to thicken before dipping. If it ever cools too much then you can always reheat it again.
3. Holding the stick, dip 1 apple at a time submerging it completely until the entire apple is covered. Spin a couple times in the caramel and lift out allowing the excess caramel to drip off. You can scrape off the excess on the bottom with a knife before you set down on the wax paper.
4. Once all 15 apples are dipped, the first apples you dipped should be ready to add toppings. Take the set apple and dip the bottom half way into the pecans/toffee chips.
5. Melt white/milk chocolate in plastic bags in the microwave in small increments of time or if you don't own a microwave like me... then you can melt the milk chocolate first on a double broiler. You can add a spoonful of shortening to thin it out if needed. Once it's melted pour into a small ziplock bag and cut a tiny slice in the corner of the bag to drizzle over the apple.
6. I like to do the milk chocolate first and then the white chocolate on top. When drizzling it you have to kind of do it in a quick motion of twisting the apple while drizzling up and down with the chocolate.
7. And you can set them in the fridge to set and leave them out after that for about 4 days.
8. And to eat it I slice it off to make it easier to enjoy!
These are as good as Rocky Chocolate Mountain Factory's and they are a great gift to give to others!