Caramel Chocolate Apples

Today we made caramel chocolate apples. We made the caramel from scratch, and it was quite tasty. Even though it is an extra effort to make it from scratch, I think I will do it again because it was so flavorful. I am not a candy connoisseur, but the recipe I followed made it very easy to make the caramel. However, I did not quite get the chocolate right. You can see in one of the photos that it is starting to slide off of the apples. I’m not sure why. I saved them by putting them in the refrigerator to set. Of course, I will try it again, but I think it is because I got the chocolate hotter than recommended and there was not enough fat in the chocolate. I tried to temper it with no success. Whatever the case, I still think they look appetizing, and they are definitely quite yummy as well! According to Daniel, they cut nicely, and all of the caramel and chocolate stayed on instead of falling off.

The kids LOVED them! And even though it was a time consuming process that was not the kid friendliest, they loved loved loved eating the caramel as I dipped the apples.

Princess is very excited because she is sending one to her teacher, Ms. Melanie, tomorrow.

You can find the recipe I used here. For tips on tempering chocolate, you can visit here.

Chocolate Caramel Apples

INGREDIENTS
2 cups sugar
¾ cup light corn syrup
¼ cup honey
¼ teaspoon salt
2 cups heavy cream
3 tablespoons heavy cream
3 tablespoon unsalted butter, cut into chunks
1 tablespoon plus 1 teaspoon vanilla extract
Up to 16 small apples, cold
1 ¼ pounds chocolate
5 to 6 ounces chopped toasted nuts (optional)

EQUIPMENT
Long-handled silicone spatula or wooden spoon
Candy thermometer
Up to 16 Popsicle sticks

Combine the sugar, corn syrup, honey and salt in a heavy-bottomed 3-quart saucepan. Cook over medium heat, stirring with a spatula or spoon, until the mixture begins to simmer around the edges. Wash the sugar and syrup from inside the pot with wet pastry brush or a wad if paper towel dipped in water. Cover and continue to cook for about 3 minutes. Meanwhile rinse the spatula or spoon before using it again later. Uncover the pot and wash the sides once more. Insert the candy thermometer without letting it touch the bottom of the pot. Cook, uncovered, without stirring, until the mixture reached 305 degrees F., 5 to 10 minutes. Meanwhile, bring the cream to a simmer and keep it hot until needed

When the sugar mixture reached 305 degrees F., turn the heat off. Stir in the butter chunks. Gradually stir in the hot cream; it will bubble up and steam dramatically, so be careful. Turn the heat back on under the pot so that the mixture boils energetically but not violently. Continue to cook, stirring occasionally, until the temperature reaches 250 degrees F., about 30 minutes. Remove the pot from the heat. Stir in the vanilla. Transfer the caramel into a smaller pot or heatproof bowl deep enough to dip the apples. Cool for 10 minutes.

Impale each apple on a stick. Holding the stick, dip and apple into the caramel, allowing the excess to flow back into the pot. Set the apple on a sheet of wax paper. Is the caramel gets too cool it will slide entirely off the apples! If necessary, reheat gently (without simmering), then continue to dip. Repeat to coat each apple. Let the dipped apples set until the caramel is cool and firm, at least 30 minutes.

Melt 1 pound of chocolate. Dip each apple into the chocolate, allowing excess chocolate to flow back into the bowl. Sprinkle with nuts if desired. Set the dipped apples on a tray lined with wax paper. Apples coated with untempered chocolate must be refrigerated to prevent discoloration. Apples coated with tempered chocolate may be kept at room temperature.

From A Year in Chocolate