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Gourmet Caramel Apples

Gourmet Caramel Apples

  • Prep

    5 m
  • Cook

    45 m
  • Ready In

    50 m
happiness05

happiness05

These are the easiest and funnest gifts for anytime of season! And they are delicious to eat too!

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Ingredients {{adjustedServings}} servings

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Nutrition

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  • Calories:
  • 831 kcal
  • 42%
  • Fat:
  • 34.8 g
  • 54%
  • Carbs:
  • 131.6g
  • 42%
  • Protein:
  • 8.1 g
  • 16%
  • Cholesterol:
  • 22 mg
  • 7%
  • Sodium:
  • 249 mg
  • 10%

Based on a 2,000 calorie diet

Directions

  1. Bring a large pot of water to a boil. Dip apples into boiling water briefly, using a slotted spoon, to remove any wax that may be present. Wipe dry, and set aside to cool. Insert sticks into the apples through the cores.
  2. Line a baking sheet with waxed paper and coat with cooking spray. Place the unwrapped caramels into a microwave-safe medium bowl along with 2 tablespoons of water. Cook on high for 2 minutes, then stir and continue cooking and stirring at 1 minute intervals until caramel is melted and smooth.
  3. Hold apples by the stick, and dip into the caramel to coat. Set on waxed paper; refrigerate for about 15 minutes to set.
  4. Heat the chocolate with 1 tablespoon of shortening in a microwave-safe bowl until melted and smooth. Dip apples into the chocolate to cover the layer of caramel. Return to the waxed paper to set.
  5. Melt the candy melts in the microwave with the remaining shortening, stirring every 30 seconds until smooth. Use a fork or wooden stick to flick colored designs onto your apples for a finishing touch. Refrigerate until set, overnight is even better.
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Reviews

MMBoos
509

MMBoos

1/24/2008

I have actually been making caramel apples this way for some time. I sell them to people in my office around the holiday's! On poster commented that they would skip the boiling water part. I would recommend against this. The reason for boiling the apples is to remove the wax from the skin and help the caramel stick to the apple better. They only need to be dipped in the boiling water for a few seconds though, not left in. I just roll mine through the water and remove them. Although dipping them in chocolate might seem overwhelming to some people, be careful if you try to make them without coating them in something. Despite the fact that the caramel hardens, it WILL stick to cellophane if it is not coated in something. I don't sell plain ones because of this. I recommend trying this recipe different ways. I use mini M&M's or Reese's pieces, crushed oreos, nuts, sprinkles, etc. They go over very well with everyone who has had them thus far! The most popular are the ones I roll in nuts and then dip in chocolate though!

Lola
136

Lola

12/5/2007

Time consuming but worth it! I didn't use the microwave for anythingin this recipe. Instead I did it the old fashioned way. Over a double boiler on the stove. I can control the temp of the candies that way. I also put the apples in the fridge for about 30 minutes in between each application of candy. This chilled the aplles so dipping wouldn't create a big blobby mess of caramel & chocolate. I bought white chocolate & melted it & added color into it instead of buying the colored stuff. I got lots & kudos for these apples!

House of Aqua
104

House of Aqua

12/17/2008

Don't skip dipping the apples into boiling water, the caramel may not hold with wax on the apple. Try using milk chocolate chips and simply melt those. I personally love melting a few squares of Bakers white chocolate and adding a tablespoon or so of peanut butter to that and when melted drizzling it all over the apple. HIGHLY Recommended recipe, I made these several times within the last few days. I only get 2 large apples out of this recipe or 3 small ones, but I REALLY dip my apples into the chocolate for full and thick coverage.

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