Caramel and Chocolate Dipped Apples
Make sure all of the apples are washed and dried. If they have a coating of wax on them the caramel will not stick. If you need to remove a wax coating, dip the apples in boiling water with 1/4 tsp white vinegar in it for 4-6 seconds to remove this coating. Gently insert the stick in the middle of the apple, making sure it is secure.
It is easier to hold the pan at an angle and then swirl the caramel around the apple. If you need to, use a spoon to get some on the very top of the apple. Hold the apple and allow any excess caramel to drip off before placing it on the pan lined with parchment paper. Once all the apples are dipped in the caramel, let them sit at room temperature for 2 hours before drizzling them with the chocolate.
When the apples are ready, bring water to a simmer in the bottom of a double boiler. Roughly chop the chocolate and add it to the top of the double boiler. Gently stir the chocolate until it is melted. Use a fork to drizzle the chocolate on top of the caramel and then decorate with your choice of toppings. I like to store them in the refrigerator before eating. A nice cold apple tastes best!
Source: Giada De Laurentiis
- Cooking spray
- 6 small granny smith apples, washed, dried and stems removed
- 2 (9.5 oz) bags of caramels unwrapped (okay, go ahead and say duh! who uses the wrappers?)
- 1/4 cup pulp free orange juice
- 1 (4oz) bar of chocolate 53% dark cocoa
- assorted toppings (nuts, sprinkles or what ever you like)
- Popsicle sticks
Make sure all of the apples are washed and dried. If they have a coating of wax on them the caramel will not stick. If you need to remove a wax coating, dip the apples in boiling water with 1/4 tsp white vinegar in it for 4-6 seconds to remove this coating. Gently insert the stick in the middle of the apple, making sure it is secure.
It is easier to hold the pan at an angle and then swirl the caramel around the apple. If you need to, use a spoon to get some on the very top of the apple. Hold the apple and allow any excess caramel to drip off before placing it on the pan lined with parchment paper. Once all the apples are dipped in the caramel, let them sit at room temperature for 2 hours before drizzling them with the chocolate.
When the apples are ready, bring water to a simmer in the bottom of a double boiler. Roughly chop the chocolate and add it to the top of the double boiler. Gently stir the chocolate until it is melted. Use a fork to drizzle the chocolate on top of the caramel and then decorate with your choice of toppings. I like to store them in the refrigerator before eating. A nice cold apple tastes best!
Source: Giada De Laurentiis
2 comments:
your apples are so cute!
Mmm Ok, I MUST try these. I tried to make Candy Apples last year but the candy wouldnt stick at all. I never realised it was from the wax..duuuuh me lol
keep the recipes coming Farrah :0)
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