Every time we go to Park City we stop in The Village Candy Shoppe on Main Street to pick up a delicious caramel apple. Rocky Mountain Chocolate Factory sells them too. Want to know how to make your own? Here we go! I mean what is fall without a delicious caramel apple?
I taught my YW how to make Gourmet Caramel Apples for an activity. I wanted to make things super simple so they could remember how to do it and make them for their families, but you could definitely amp up the recipe with homemade caramel as long as it is a recipe that will stiffen over time.
Caramel Apple Basic Ingredients:
10 medium green apples (edit: Gma G suggests having them cold so the caramel sets up faster)
2 bags caramel bits (Love these! I bought them thinking they were regular caramels, but then opened them to find I did not have to unwrap them all. They are smaller balls so they melt easier too.)
1 bag milk chocolate chips
1 bag white chips
Optional ingredients: (these will be used for an additional coating depending on what flavor you want)
Cinnamon Sugar (used with white chocolate to make the apple pie flavor, my fav!)
anything else that you might like to try!
- Begin by washing the cold apples and removing the stem. Then insert the stick where the stem was. (The sticks come with the caramels.)
- Spread a good amount of wax paper on the counter and spray it with cooking spray so the apples won’t stick.
- Melt the caramel according to package instructions. I believe ours said something like add 2 T. of water and microwave for 90 seconds, stir and then melt until smooth. You want it pretty runny.
- Dip your apples in the caramel by tipping the bowl, holding the stick, and spinning the apple in it. (sorry forgot to take pics of all this) Cover all but about a 1 1/2 inch circle on the top. Continue turning the apple while the caramel drips off so that you have an even coat all around. Let it drip for quite a while, until it looks like a thin layer, otherwise you will have a huge puddle under your apple. Reheat caramel for additional apples as necessary to keep it runny.
- Place the apples on the sprayed wax paper and put in the fridge for about 20 minutes until the caramel is solid (I had them on a cookie sheet to make it easy to move them all at once).
- Get out two medium bowls and put each flavor of chocolate chips in each bowl. Add a Tablespoon of Crisco to each bowl. This will make the chocolate more viscous. Microwave until smooth, stirring at least once per minute.
- Repeat dipping step 4, but with the chocolate. Sprinkle with your Optional ingredient (oreos, butterfinger, etc.) so they stick to the chocolate.
- Place on sprayed wax paper and put in the fridge for 30 minutes.
- If you want to get really fancy, put the leftover chocolate in a ziploc, cut a tiny hole in the corner and drizzle over the apples.
- Enjoy! MmmMMmm! I like to cut mine up so it is easier to eat.
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