Caramel apples are my favorite.
Caramel apples covered in white chocolate and then covered in candy, are my favorite.
Several years ago, my husband and I were at Farmer’s Market in downtown San Luis Obispo. I must have been yammering on about something – I honestly don’t remember what – and then got a caramel apple from Rocky Mountain Chocolate Factory. One of those fancy ones covered in caramel and chocolate and candies.
It was so delicious, I was speechless. I probably didn’t say a word for an hour, as I enjoyed every little piece of it.
Since then, every time I’m babbling about something, my husband teases me and says I need a caramel apple.
Earlier this year, the entire family took a trip to Disneyland. My older sister and I wandered into the Candy Palace on Main Street and she showed me the Mickey caramel apples.
Oh. My. Goodness.
It was beautiful. And delicious. And had marshmallow ears! Click here to see a neat video on how they make their apples.
Anyway, I promised myself last March that I would make caramel apples covered in chocolate and candies as soon as the local apple orchards started selling their goods in the fall.
Last weekend, I finally got around to it.
To start, I went down to Avila Valley Barn and picked up a bag of fresh Jonagold apples. Try using fresh apples when covering them with caramel, as the ones in the grocery store are coated with wax and the caramel will slip right off.
Then – I admit I cheated a bit here – I bought a bag of caramel squares. Feel free to make your own caramel, but the packaged ones work just fine.
While grocery shopping, I found a package of vanilla CandiQuick. You can also use white chocolate chips, but make sure to add a bit of shortening while melting, or you’ll get lumpy chocolate.
Decorate the apples however you’d like. I used some black frosting to make a ghost face. And then covered some others in Halloween sprinkles, candy corn and Reese’s Pieces. Next time, I might buy some orange sugar and try to make pumpkin apples.
One big oops: I tried to add food coloring to my melted chocolate. It immediately seized and became a dry, clumpy mess. I’d recommend using colored sugar over the outside of the chocolate if you want to make, say, a pumpkin or something a different color.
Recipe: Fancy caramel apples
- 5 fresh apples (Jonagold or Granny Smith work well)
- Packaged caramel squares (they usually include the sticks for the apples)
- Package vanilla CandiQuick or white chocolate chips
- Assorted candies, sugars or other decorations
- Lay wax paper over baking sheet and grease well.
- Wash and thoroughly dry the apples. Remove stems and insert sticks.
- Melt the caramel according to package directions. Carefully swirl the apples into melted caramel and set onto greased wax paper. Once cooled a bit, reshape caramel that may have pooled at the bottom of the apple – or remove it with a sharp knife. Put in refrigerator to finish cooling, about 1 hour.
- Melt white chocolate according to package directions. Once caramel has completely set, carefully swirl apples into chocolate. Let chocolate dry a little before adding sprinkles and candies; let dry completely before decorating with frosting.
No related posts.