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15 Jun 2001

Chocolate-Covered Caramel Apples

Chocolate-Covered Caramel Apples recipesChocolate-Covered Caramel Apples   ingredientsChocolate-Covered Caramel Apples  healthy recipesGoogle
Categories: Chocolate Recipes
Author: Admin

Chocolate-Covered Caramel Apples


Chocolate-Covered Caramel Apples

Tips: Feeling ambitious? Every year, around the holidays, I see gigantic versions of these for sale in fancy department stores. They are always decorated within an inch of their plastic- wrapped lives, and they are very expensive. This is a slightly quiet
These apples take time and patience, and this is not a project for beginers. You'll need four crisp-textured apples; they must be firm, unbruised, and with stems. You'll also need store- bought, individually wrapped caramels (which should be soft and fres
Ingredients:

4 crisp apples, firm, unbruised, and with stems, each weighing 6-1/2 to 7 ounces
12 ounces soft, fresh, individually wrapped caramels
1 Tbsp. plus 2 tsp. hot water
12 ounces good-quality chocolate (milk, semisweet, or a combination), chopped
1-1/2 tsp. solid vegetable shortening
About 1 cup chopped nuts (walnuts or pecans, chopped medium-fine) OR toffee chunks
Wash and dry apples well, and set out on a kitchen towel at room temperature for at least 30 minutes. This is especially important if the apples have been refrigerated; they must not be refrigerator-cold when dipped.
Unwrap caramels and place in small heatproof bowl. Place over simmering water on low heat (water should not touch bottom of bowl); stir frequently until melted and smooth. Remove from heat and hot water. All at once, add hot water; stir until incorporated
You'll need one or two dipping bowls. Ideally, these should be about as deep as the apples are tall (no deeper); they must be able to accomodate the widest part of the apples, but shouldn't be more than an inch or two wider. I use a bowl that is perfect f
When the caramel is just slightly warm, scrape it into a dipping bowl. Place one apple into the caramel. If your bowl is a bit too shallow, like mine, you'll have to use a flat knife to spread the caramel to cover the sides of the apple as well as the top
After 30 minutes, look at the apples. If any have pools of excess caramel gathered at the bottom, are covered very unevenly with the caramel, etc., this is the time for repair. Take one apple by the stem and try to peel it off the parchment paper. It shou
In medium heatproof bowl, place chopped chocolate of choice and shortening. Place bowl over hot water on low heat (simmering water on low heat if you use all semisweet chocolate), and stir often until almost melted. Remove from heat and hot water; dry bot
When chocolate has cooled sufficiently, scrape it into the dipping bowl. Remove apples from refrigerator. You'll have to work quickly here; the apples are cold and will set the chocolate rapidly. Take an apple by the stem, peel it from the parchment, and
Chill apples until the chocolate is set. It is the nature of these apples that caramel might leak through the chocolate covering in one or two places. Ignore it; it merely adds to the homemade look of these beauties. When the apples are cold, store them a
I like to present these wrapped individually in plastic wrap; I gather the ends of the wrap at the top of the apple, and tie them together with a bow of colored ribbon. To eat these, bring them to room temperature before serving (that's not absolutely nec
4 apples

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