Friday, 2 November 2012

Caramel Apples From Scratch

As Halloween came and went, I saw a lot of caramel apple recipes floating around on the internet. Some I would say are...legit, and others...not so much. I'm probably offending some people when I say this but I just don't like the idea caramel apples made with those packaged caramel candies. Instead of a deep rich caramel flavour, they are more sugary and creamy.

I like the potent, almost burnt caramel flavour and I can't see myself eating anything else. The other thing is, have you ever noticed that the caramel candies never fully melt? Every tutorial I see on-line has clumps and clumps of caramel dripping off the apple and it is just unattractive. I like to make sure that my apples are perfectly cold before I dip them, and I always spin the apple over the pot it sets a little and most of the excess drips off.

I probably sound like a complete snob, but god I really like it when my food to looks perfect.

I'd prefer these apples to Halloween candy any day. Well, maybe with the exception of Twizzlers; I'm a sucker for those. Just the other day I realized that I'm actually not a fan of chocolate. It's kind of an odd discovery since I eat them all the time, but I think it's because I always have them lying around. I've mentioned before that I don't like chocolate ice cream, but I guess it's just chocolate in general that I don't like.

You'll need:
1/2 caramel recipe
6 apples
1 cup crushed almonds (optional)
1/4 cup dark chocolate (optional)
1/4 cup white chocolate (optional)

Wash the apples and cut off the stems. Insert a popsicle stick into the tops of each apple. They actually insert very easily, and around the half way point you'll feel a little resistance and the stick stops going in any further. The stick will be very sturdy at this point. Put the apples into the freezer while you make the caramel (20 minutes, try not to freeze the apples)

When you are ready to dip, take the apples out of the freezer and dry off any surface moisture.

Tip the pot onto one side and dip the apple. Swirl it inside the pot to cover all sides. Let the excess drip off then place onto some waxed or parchment paper.

You can dip some or all of them into crushed nuts or candies.

Place chocolate chips into a ziplock bag and microwave until melted. White chocolates will be harder to deal with so microwave on shorter intervals.

Drizzle over the apples and enjoy!

If you are going to keep these for a few days, I suggest leaving them in the fridge. I didn't do that so I noticed the caramels sliding off the apples after 3 days of sitting out.

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