While we were playing around on The Strand a couple of weeks ago, we stopped in at cute little candy shop. My mom and aunt visit the shop often and bring back slabs of fudge. Us? We go for the softball-sized caramel apples (they’re not just for Halloween!).
Oh, they start out innocently enough as regular baseball-sized apples. Then comes the caramel and three layers of chocolate. And nuts. And chocolate chips and M&Ms. And sometimes even marshmallows. When everything is said and done, you’re on the receiving end of a slow pitch on a stick.
Him: [Indiscernable mumble with mouth full]
Him: [Gulp] Can you make these at home?
Can I make these at home. Hrmph. Oh, ye of little faith! What could be so hard about dipping apples in sugar, some more sugar, and then rolling it around in even more sugar? (If you’re new here, sarcasm and arrogance always foreshadow disaster in my kitchen – or a very humbling mess, at the very least.)
Two caramel boil-overs in the microwave, a borderline second-degree burn from caramel, a wasted batch of seized white chocolate, and a cup of mini chocolate chips on the floor later…
Chocolate-Covered Caramel Apples
Make your caramel apple even better with a dip into white and dark chocolates.
- 6 Granny Smith apples
- 6 popsicle sticks (some caramel brands include them in the bag; Brach
- 2 Tbsp milk
- 1 14 oz package of caramels, unwrapped
- Chocolate (white, dark, or semi-sweet)
- Mini M&Ms
- Mini chocolate ships
- Crushed Oreos
- Remove the apple stems. Wash and dry the caramel apples, rubbing the surface well with a dish towel to remove any wax. Insert sticks into the top of the apple and chill (I freeze for 1 hour).
- Microwave milk and caramels for 1 minute in a glass bowl. Stir the caramels and microwave for another minute (watch for boil-overs). Stir well and dip the apples immediately, turning to coat. Use a knife and scrap the caramel from the bottom of the apples (this will prevent the apple from ending up in a pool of caramel). Immediately dip into nuts or mini chocolate chips, if desired.
- If dipping in chocolate, put caramel apples on wax paper (buttered parchment works well, too) and stick in the fridge until caramel has set, about 5 minutes.
- Melt chocolates in microwave with a bit of vegetable oil/shortening and dip the apples, scraping the excess chocolate from the bottom of the apple. Immediately dip into nuts or mini chocolate chips or push larger candies onto the chocolate surface. Let the chocolate setup before eating (or dipping into second type of chocolate).
- You can wrap in individually for party favors. I store the apples in the fridge and set out for 5 minutes before slicing.
- Note - Should you have a boil over in the microwave (like I did, twice), don't clean it up - just let it cool (like I did the second time). The stuff peels right off the turntable in the microwave and is much safer than trying to scrape out the sugar-lava floe. Hot caramel burns!
Yields: 6 servings
Estimated time: 30 minutes