Saturday, October 29, 2011
Homemade Caramel Apples!
6 granny smith apples
2 (14oz) bags wrapped caramels
4 tablespoons half-and-half
1/2 teaspoon kosher salt
8 ounces white chocolate, melted
8 ounces milk chocolate, melted
Toppings: sea salt, sprinkles, chopped nuts, crushed OREOS, Heath Bar pieces, mini M&M's, crushed Whoppers, coconut, etc.
Bring a large pot of water to boil and submerge each apple in the water for about 20 seconds. Remove and use a vegetable brush/rough sponge to scrub the wax off. Dry the apples thoroughly and keep at room temperature. At this point your apples should look dull and without shine... this is good. If you do not do these two steps, your caramel might not stick to the apple. Take the stems off the apples, turn them upside down and stick a chop stick in the middle of the bottom. Set aside.
In another large pot add the unwrapped caramels, half-and-half, and salt and stir constantly over medium-low heat until melted. Take each apple and dunk in the caramel, making sure to coat a bit of the chop stick. Use a spatula to completely coat each apple and let the caramel drip a bit before placing on greased parchment paper-lined cookie sheet in the refrigerator. Let sit in the fridge for about 45 minutes.
Meanwhile get your toppings ready and put them in separate bowls. Place the melted chocolate in either a candy squirt bottle or a ziplock back with the corner cut off. One at a time, remove each apple from the cookie sheet and drizzle or coat with melted chocolate and toppings however you wish! Then devour them.