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Makes 6-8 Large Apples
Line a large cookie
sheet with buttered waxed paper, set aside.
Wash and completely dry apples. Insert a stick through stems. Sometimes
it helps to use two sticks or even a fork, as these apples become
quite heavy during the dipping process and a single stick may break.
If you plan on using nuts coconut or any of the other optional coating
ingredients get them ready by placing in a small bowl.
Combine caramels and water in medium saucepan. Cook over medium
heat, stirring constantly, until caramels melt. Cool slightly. You
can also use your slow cooker to melt the caramel, like we did in
the photo (we were making a lot of apples). Dip each apple in caramel
mixture, coating evenly, use a spoon to help you cover the top part
of the apple as in photo 1. Allow caramel to set slightly and then
dip in caramel again (that's right, two coatings of caramel -- I
warned you these apples were decadent!).
1. 
After the second caramel dip, while the caramel is still liquid,
roll the apple in the nuts or coconut or other coating ingredients
(not shown). Coating the apple with one of these ingredients helps
to keep the apple from sticking to the waxed paper, as well as give
texture and flavor, but the apples are still great without this
step.
2. 3.
Next melt the chocolate either in a double boiler,
a microwave, or in a glass bowl set inside a slow cooker which is
filled part way with hot water as in photo 2. You'll notice I didn't
say how much chocolate to melt. It depends on how decadent you want
the apple to be. We used about 3 oz. of chocolate per apple, mixed
white and dark.
Dip the bottom of the caramel apple in chocolate,
as in photo 3. Use a spoon to drizzle melted chocolate over the
top as in photo 4 below, completely encasing the apple in chocolate.
Using two different types of chocolate gives the apple a more decorative
effect. Allow chocolate to set, as in photo 5, before wrapping in
cellophane.
4.
5.
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