Ingredients with Measurements:
- 6 Granny Smith apples
- 1 package of caramel candies
- 2 tablespoons of water
- 1 cup of semisweet chocolate chips
- 1 tablespoon of vegetable oil
- 6 wooden skewers
- 1/2 cup of chopped nuts or sprinkles (optional)
Special equipment needed:
- Candy thermometer
- Parchment paper
Step-by-step instructions:
1. Wash and dry the apples. Remove the stems and insert a wooden skewer into the top of each apple.
2. In a medium saucepan, melt the caramel candies with 2 tablespoons of water over medium heat. Stir constantly until the mixture is smooth and reaches 235°F on a candy thermometer.
3. Dip each apple into the caramel mixture, turning it to coat it completely. Hold the apple over the saucepan to let the excess caramel drip off.
4. Place the caramel-coated apples on a sheet of parchment paper and let them cool for 30 minutes.
5. In a microwave-safe bowl, melt the chocolate chips with 1 tablespoon of vegetable oil in 30-second intervals, stirring after each interval, until the mixture is smooth.
6. Dip each caramel-coated apple into the melted chocolate, turning it to coat it completely. Hold the apple over the bowl to let the excess chocolate drip off.
7. If desired, roll the chocolate-covered apples in chopped nuts or sprinkles while the chocolate is still wet.
8. Place the chocolate-covered apples on a sheet of parchment paper and let them cool for at least 1 hour.
Time:
Preparation time: 20 minutes
Cooking time: 30 minutes
Temperature:
Caramel temperature: 235°F
Chocolate melting temperature: Microwave in 30-second intervals until smooth
Serving size:
6 servings
Nutritional information:
Calories per serving: 300
Total fat: 14g
Saturated fat: 7g
Cholesterol: 0mg
Sodium: 85mg
Total carbohydrates: 44g
Dietary fiber: 4g
Sugars: 33g
Protein: 2g
Substitutions for ingredients:
- You can use any type of apple you prefer.
- Instead of caramel candies, you can use homemade caramel sauce.
- You can use any type of chocolate chips you prefer.
- Instead of vegetable oil, you can use coconut oil or shortening.
Variations:
- Drizzle the chocolate-covered apples with white chocolate or caramel sauce.
- Add a pinch of sea salt to the caramel mixture for a sweet and salty flavor.
- Use different types of nuts or sprinkles for a variety of flavors.
Tips and tricks:
- Make sure the apples are completely dry before dipping them in caramel.
- Use a candy thermometer to ensure the caramel reaches the right temperature.
- If the caramel becomes too thick, add a tablespoon of water and stir until smooth.
- If the chocolate becomes too thick, add a teaspoon of vegetable oil and stir until smooth.
Storage instructions:
Store the chocolate-covered caramel apples in an airtight container in the refrigerator for up to 5 days.
Reheating instructions:
Let the chocolate-covered caramel apples come to room temperature before serving.
Presentation ideas:
Arrange the chocolate-covered caramel apples on a platter and garnish with extra nuts or sprinkles.
Garnishes:
Chopped nuts or sprinkles
Pairings:
Hot apple cider or hot chocolate
Suggested side dishes:
None
Troubleshooting advice:
- If the caramel doesn't stick to the apples, make sure the apples are completely dry before dipping them in caramel.
- If the caramel becomes too thick, add a tablespoon of water and stir until smooth.
- If the chocolate becomes too thick, add a teaspoon of vegetable oil and stir until smooth.
Food safety advice:
Make sure to wash and dry the apples thoroughly before using them. Use a candy thermometer to ensure the caramel reaches the right temperature.
Food history:
Caramel apples were first created in the 1950s by a candy maker named Dan Walker.
Flavor profiles:
Sweet, tart, and chocolatey
Serving suggestions:
Serve the chocolate-covered caramel apples as a dessert or snack.
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