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the taste of fall – part 4: 'Kicked up' Caramel Apples

November 2, 2007
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caramel-apples.jpg

This is really more of a procedure than a recipe. I usually start with the recipe from the bag of Kraft caramels for the basic caramel apples. 

  • 1 bag Kraft caramels
  • 2 tablespoons water
  • 4 medium apples (the recipe says 5, but I can never get 5 out of one bag of caramels)

Heat caramels and water in saucepan over medium heat, stirring frequently, until caramel is melted and smooth. Meanwhile, wash and thoroughly dry the apples, and remove the stems. Push popsicle sticks into the stem side of the apple. Dip apples in caramel, spooning caramel over apple to coat evenly. Scrape excess off the bottom of the apple. The original recipe suggests setting the apples on buttered waxed paper, but I have found that a greased silicone baking liner works much better. Refrigerate the apples for one hour.

Then you jazz them up a bit…

The possiblities are endless. I got most of these ideas after browsing the array of $6 apples at the Rocky Mountain Chocolate Factory.

  • my personal favorite – dip chilled caramel apples in melted white chocolate, then sprinkle with cinnamon sugar
  • drizzle melted chocolate over caramel apples, then sprinkle with nuts
  • coat caramel apples in chocolate and then roll in your favorite candy or cookie…chopped Oreos, Snickers, M&Ms, etc…

A few tips:

  • I like to use tart apples to balance the sweetness, but you can use any kind of apples you like. 
  •  A half a bag of chocolate chips is plenty for 4 apples.
  • Melt your chocolate (white or regular) in the microwave, at 50% power, with 2 tablespoons shortening for perfect drizzling/dipping consistency
  • Let the melted chocolate cool to lukewarm before dipping apples. This will prevent the caramel from melting and oozing off the apple.
  • Slice the apples before eating them. I know it isn’t as much fun if you don’t eat it off the stick, but it is a lot less messy!
  • Caramel apples will keep in the refrigerator for 2-3 days, if they last that long 🙂 Let them sit at room temperature for 15-20 minutes before eating.
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4 Comments leave one →
  1. September 22, 2008 4:23 pm

    I started craving a Rocky Mountain Chocolate Factory caramel apple this weekend, but thought I’d really like to try and make my own. So glad to have found your recipe/procedure, and will definitely try them out soon, particularly the white chocolate-cinnamon sugar one!

    thanks, Rosanne

  2. scrabblenut permalink*
    September 22, 2008 4:36 pm

    Those are my favorite!

  3. Karen permalink
    September 26, 2008 7:50 pm

    Love your site! I stumbled on it while scouring the web for caramel apple recipes. I wanted to duplicate the cinnamon sugar Rocky Mountain variety I used to love when I lived in CO. We are going to make them for the elementary school hoedown bake sale in Oct.!

  4. scrabblenut permalink*
    September 29, 2008 7:26 am

    Thanks! Let me know how the hoedown goes 🙂

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