Caramel Apples
Candied apples are a clear reminder of the good old school days when each fall, apple picking and making colorful candied apples dripping with caramel, chocolate, nuts, and M&Ms delighted every child and their friends. CC#2 has a particular soft spot for such rituals. That tradition continues today, except that every year, I forgot to write down the recipes, the pitfalls, and the cleaver specialized supplies (in the drawer next to patio door). Not this year. This recipe makes about 12 apples fully covered in caramel, and half way covered in chocolate.
Ingredients:
2 bags (11 oz bag) Kraft Caramels (supermarket brand with fewest ingredients and contains only soy lecithin as emulsifier)
12 ounces Tollhouse Semi-Sweet Chocolate Chips (I prefer Kirkland’s Dark Chocolate Chips)
1 cup pecans, finely chopped
Canola oil and water
1 packet of candied apple making kit from Amazon (includes cellophane bags, twist ties, and popsicle sticks with bling)
Instructions:
Apples: Wash and clean small to medium sized apples, and store in refrigerator overnight
Prepare small baking trays lined with parchment paper and either butter or oil spray surface
Just before making caramel, insert popsicle sticks in each apple (remove stems), dip apples in boiling water for 6 seconds, and wipe of any wax and moisture on apples
Caramel sauce: Put caramel pieces and 2 tbsp water in small pot over medium low heat until caramel is melted. I followed the recipe is from the back of the Kraft package but this link from Kraft calls for 2 tbsp per bag which means I would use 4 tbsp water and end up with a thinner caramel coating which may be worth a try next time). Leave pot on the cooktop for retained heat. Caramel can also be heated again if caramel is too thick as it cools
Push each apple into caramel to coat almost to the center of each apple (not all the way). You may need to tilt the pot if the pot is large and caramel is shallow. Another method is to microwave in a regular measuring cup which is deep and narrow so you can just push down the apple. After letting caramel to drip back to the pot, scrape the bottom of each apple to remove excess caramel
Line up apples on baking tray not touching each other. With a grease surface, any apples that touch the parchment on bottom and sides will come off easily after refrigeration. Apples will be slightly tacky after a few hours in the frige.
Chocolate sauce: Combine 12 ounces of chocolate chips with 2 tbsp oil (1 ounce), microwave on high for about 30 seconds, stir together, and continue with 15 second increments until chocolate is completely melted
Dip caramel coated apples in chocolate sauce, leaving the top band of caramel visible, and immediately dip into the bowl of chopped nuts. This method has the advantage of making the bottom of candied apple not sticky at room temperature.
Any leftover chocolate sauce can be drizzled over the apples. Chocolate sauce can also be reheated for about 10-15 seconds to make it runny again
Refrigerate apples again for a few hours and put them in cellophane. Tip: Roll down the bags so apples won’t stick to the sides. Enjoy!