It has become the tradition to make and devour caramel apple every year around Halloween and deliver them to friends. Just thought I would share the recipe of this sweet treat. This year they turned out exceptionally good. They are a bit time consuming but well worth it.
Caramel Apples
2 Lbs Caramels
1/4 cup Butter
1/4 cup milk
2 tbls sugar
1 tbls vanilla
10 Medium Granny Smith Apples
1 lb Milk Chocolate
1/2 lb White Chocolate
Wash all apples and dry completely. Stick tongue depressor into the top of the apple (where the stem is) making sure not to poke through the bottom of the apple.
Cover one large jelly roll pan (cookie sheet with lip) with a thick coat of sugar (you'll thank me later).
On the stove top heat on low Butter, milk, sugar and vanilla in a small pan (a small pan makes dipping the apples easier). Once warm add about 10 caramels at a time to pot stirring constantly. When Caramels are almost melted add 10 more until all caramels are in the pot and smooth. (You don't want the caramel bubbling, just under bubbling. If the heat is to high the caramel will turn hard on the apples. Think slow and steady).
Once caramel is smooth (keep on a very low heat, stirring between apples) tip pan to the side and dip one apple at a time, turning to coat, leaving a small amount of apple exposed at the top. Lift apple out letting the caramel drip back into pan. (the caramel with gather at the bottom of the apple when you set it down, the more you let slide into the pan the smaller the disc will be at the bottom of the apple.) Depending on how thick the caramel is you will need to dip the apple 1-2 times. Scrape the bottom of the apple on the lip of the pan to remove extra caramel. Set apple on the sugared pan (the sugar is to prevent sticking to the pan). Continue until all apples are covered. Place in fridge until caramel is set, about 30 minutes.
In a double boiler or bowl over pot or microwave melt milk chocolate. Once melted and smooth dip carameled apple into the chocolate, leaving a bit of caramel exposed. Once all apples are done place into fridge to cool completely, 15-30 minutes.
Melt the milk chocolate and drizzle over apples. Back in the fridge to set, 15-30 minutes.
Store in fridge until 15 minutes before eating.
1/4 cup Butter
1/4 cup milk
2 tbls sugar
1 tbls vanilla
10 Medium Granny Smith Apples
1 lb Milk Chocolate
1/2 lb White Chocolate
Wash all apples and dry completely. Stick tongue depressor into the top of the apple (where the stem is) making sure not to poke through the bottom of the apple.
Cover one large jelly roll pan (cookie sheet with lip) with a thick coat of sugar (you'll thank me later).
On the stove top heat on low Butter, milk, sugar and vanilla in a small pan (a small pan makes dipping the apples easier). Once warm add about 10 caramels at a time to pot stirring constantly. When Caramels are almost melted add 10 more until all caramels are in the pot and smooth. (You don't want the caramel bubbling, just under bubbling. If the heat is to high the caramel will turn hard on the apples. Think slow and steady).
Once caramel is smooth (keep on a very low heat, stirring between apples) tip pan to the side and dip one apple at a time, turning to coat, leaving a small amount of apple exposed at the top. Lift apple out letting the caramel drip back into pan. (the caramel with gather at the bottom of the apple when you set it down, the more you let slide into the pan the smaller the disc will be at the bottom of the apple.) Depending on how thick the caramel is you will need to dip the apple 1-2 times. Scrape the bottom of the apple on the lip of the pan to remove extra caramel. Set apple on the sugared pan (the sugar is to prevent sticking to the pan). Continue until all apples are covered. Place in fridge until caramel is set, about 30 minutes.
In a double boiler or bowl over pot or microwave melt milk chocolate. Once melted and smooth dip carameled apple into the chocolate, leaving a bit of caramel exposed. Once all apples are done place into fridge to cool completely, 15-30 minutes.
Melt the milk chocolate and drizzle over apples. Back in the fridge to set, 15-30 minutes.
Store in fridge until 15 minutes before eating.
2 comments:
mmmmmmmm... looks pretty too. I haven't made them in WAY TOO LONG. Soon.
Mmmmm Thanks for the Apples!!!
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