One of my favorite things to make in the fall is caramel apples. I knew I wanted to post this recipe to my blog the first time I made them this season because you'll want to make them more than once! These are not just any caramel apples...they are apples, dipped in caramel, dipped in chocolate, rolled in candy toppings of your choice. Um, yeah. They are to die for! You've seen them in gourmet chocolate shops for around $6 a piece. Skip it and make a whole batch for yourself (or share them if you're feeling nice.) First thing you'll need is a bag of Kraft Caramel Bits. I have made this recipe with the original caramels and these just melt much more nicely and are much easier to deal with! (Find them in the baking aisle.) I always buy two bags. If I'm going to make the mess I want to get at least a dozen apples done. One bag will make approximately 6. You'll also need a bag of chocolate chips (or two for my double batch) - I use both milk and white chocolate.
You'll also need to pick out your candy toppings...some of my favorites to use are Heath Bits (also in the baking aisle), Reese's Pieces, Oreos (really this is a must try!), and of course the traditional caramel apples topping - nuts.You could actually use any candy bar you like - just smash it and you have your topping. Lastly you'll need your paper supplies. Popsicle sticks and cellophane bags if you plan to share:
The sticks I find in the craft aisle. The clear bags are usually with party decorations and favors. Now, for the fun part. Step one is to put all of your caramel bits in a microwave safe bowl. For each bag add 2 tbs of water. Melt them for approximately 2 minutes and stir to smooth. While your caramel is melting start inserting a stick into each apple. This isn't really for eating them (the only way to each these babies is to cut them into slices!) but rather to help you in the preparation and look cute.
Dip your apple in the caramel. You may need a spoon to help cover the apple as your caramel gets low. (Remember small, deep bowls are best for this purpose!) When you pull the apple up let the excess caramel run off, then use you spoon to scrape the bottom of the apple clean so that you won't get too much of a pool around the bottom. Set the apples on a cookie sheet that is either covered with wax paper or sprayed with a non-stick spray.
I like to leave a little bit of green showing at the top but you can completely cover them if you prefer. Once your apples are all dipped they will need to be refrigerated for one hour.
Once your caramel is hardened you can begin step two for the double dip! To dip fruit in chocolate you need to add shortening so that it will harden. For every two cups of chips (which is one bag) add 2 tbs of shortening. Melt for one minute. Stir and then microwave at 15 second intervals as needed, stirring each time. Don't overcook your chocolate or it will become thick and gloppy! (One minute - stir, 15 seconds - stir, is usually the magic formula for me.)
Have your apple dipping assembly station all arranged so that you can work quickly before the chocolate becomes too thick. Dip each apple in the chocolate of your choice and then sprinkle with your toppings! Set back on your tray and refrigerate another hour. You may want to set your apples out a few minutes before eating so that they come to room temperature and won't be difficult to cut.
These are totally worth the time and effort! I package mine in the cellophane bags using the twisty tie they come with and then adding ribbon or twine just to make them look extra special. They don't need the ribbon though...you'll know how special they are with the first slice you eat. I hope that some of you will make and enjoy this fall treat as much as I do!
P.S. I'm linking up.
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