I saw these apples a little while ago on one of my favorite blogs and on a whim decided to make them that night. Unfortunately, when I looked closely at the recipe I realized I didn't have a few of the ingredients. Well, I had already told Brynlee that we were going to make them so there was no going back. I improvised with what I had and they turned out great! We used a variety of nuts and candies to dip them in (Halloween candy anyone?). It was so fun coming up with the different combinations. Brynlee loved helping me make one for just her- a s'mores theme with milk chocolate, crushed graham crackers, marshmallows, and a drizzle of white chocolate. The other apples were dipped in toasted pecans, M&M's, Snickers, Twix, and Crunch Bars. While they were a little time consuming they really weren't hard. Give them a try and you may just feel like a Gourmet Chef!Homemade Caramel for Apple Dipping
modified from Our Best Bites
Ingredients
1 pound dark brown sugar (about 2 cups packed brown sugar)
2 sticks unsalted butter
1 14-ounce can sweetened condensed milk
1 cup corn syrup
1 1/2 teaspoons vanilla extract
2 TBSP molasses
1/4 teaspoon salt
12 medium sized apples (that’s a pretty conservative measurement, this makes a lot of caramel)
popsicle sticks or chopsticks
assorted toppings for dipping (toffee bits, chopped nuts, coconut, crushed cookies or candy bars, etc.)
Optional: melted chocolate in zip-top bags
Instructions
Wash and dry apples; place sticks in cores and place on a baking sheet in the fridge to chill. Prepare all toppings in bowls and have them ready to go.
To prepare caramel, combine first 8 ingredients in heavy 2 1/2-quart nonstick saucepan (about 3-4 inches deep, at least). Stir with wooden or silicone spatula over medium-low heat until sugar dissolves (no crystals are felt when caramel is rubbed between fingers), occasionally brushing down sides of pan with wet pastry brush or scraping with spatula, about 15 minutes.
Prepare a bowl of ice water and place it near the pan. Increase heat to medium-high; cook caramel at rolling boil until it reaches the firm ball stage. To test for this drizzle a little of the caramel into the cold water. Using your fingers, try to form it into a ball. A firm ball will hold it's shape without being hard enough to crack. This may take up to 2 minutes, but you'll want to test every few minutes and every minute as it gets close. Once it reaches a firm ball stage pour caramel into a deep bowl. Let it cool for about 10 minutes. If it cools too much just heat it up a little.
While caramel cools, line 1-2 baking sheets with silicone baking mats or buttered foil. Set up decorations and melted chocolates.
Holding stick, dip 1 apple into caramel, submerging all but very top of apple. Lift apple out, allowing excess caramel to drip back into bowl. Turn apple caramel side up and hold for several seconds to help set caramel around apple. If needed, gently scrape the bottom of the apple to remove excess caramel. Place coated apple on prepared baking sheet. Repeat with remaining apples and caramel, spacing apples apart (caramel will pool a bit on foil). If caramel becomes too thick to dip into, gently heat in microwave, or add 1 to 2 tablespoons whipping cream and briefly whisk caramel in bowl over low heat to thin.
By the time you have dipped all the apples, the first ones should be ready partially set enough to add toppings. If not, chill in fridge for a few minutes. Lift 1 apple from foil. Using hand, press pooled caramel around apple. Then firmly press decorations into the caramel and return to baking sheet.
If desired dip caramel-coated apples into melted chocolate, allowing excess to drip off, then roll in nuts or candy. Or drizzle melted chocolate over caramel-coated apples and sprinkle with decorations. Chill until decorations are set, about 1 hour. Cover; chill up to 1 week or wrap in cellophane bags for gift giving.
*Note: although I changed up the ingredients I followed the method for dipping on the Our Best Bites site. They give an excellent tutorial!
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