How to Make Chocolate-Dipped Caramel Apples
It’s apple season, which is a time to embrace since apples are incredibly versatile in the kitchen. They move effortlessly from the savory side, where they pair well with pork and chicken and add sweetness to curried squash soup, to the dessert arena, where pies are a given, with crisps close behind. But have you ever made a caramel apple at home?
Maybe you thought caramel apples were relegated to county fairs or high-end food emporiums where they can cost a bundle. But they are actually very easy to prepare at home and are a perfect project to make with kids. Granny Smith apples are recommended because of their inherent tartness and crispness. It works perfectly with the sweet, sticky caramel, rich chocolate, and the toppings of your choice.
Many apples are coated in wax and the caramel will slide off, so make sure to wash and dry your fruit very well before beginning. Peter’s Caramel is a high-quality, ready-to-use product used by many hobbyists and confectioners The little individually wrapped caramels are not recommended.
Flavor and texture comes from the decoration — and for this you have to think outside the (cereal) box. When the chocolate is still wet, add a layer of crushed Apple Jacks cereal, Butterfinger candy, and chopped milk chocolate Raisnets. You could use whatever toppings you like best, like chopped nuts, coconut, or toffee bits. You will also need sticks. I used ones found at the craft store but you could also use real sticks for a rustic look. Just make sure to wash and dry them first.