CHOCOLATE CARAMEL APPLES
Upgrade an ooey-gooey caramel sauce with melted semisweet chocolate for a bite that's absolutely to die for. Evoke an enchanted forest by placing the dark, gleaming apples with slender twig handles atop a footed cake stand.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes
Yield Makes enough for 20 lady apples
Number Of Ingredients 6
Steps:
- Insert a 5-inch-long nontoxic twig or wooden dowel into the top of each apple. Prepare an ice-water bath. Coat a rimmed baking sheet with nonstick cooking spray.
- Combine sugar and corn syrup in a heavy saucepan. Cook over medium-high heat, stirring occasionally with a wooden spoon, until dark golden (about 12 minutes after mixture comes to a boil). Slowly pour in heavy cream in a steady stream, stirring vigorously to combine. Remove from heat. Stir in chocolate until completely melted.
- Briefly plunge saucepan into the ice-water bath to stop the cooking. Dip one apple at a time into the caramel, and use a spoon to coat the top and sides. Transfer to prepared baking sheet until set.
CARAMEL, CHOCOLATE AND CANDY APPLES
Transform tart Granny Smiths into a sweet Halloween treat with this candy apple recipe from Food Network.
Provided by Giada De Laurentiis
Categories dessert
Time 5h20m
Yield 6 servings
Number Of Ingredients 6
Steps:
- Line a baking sheet with parchment paper and spray it with vegetable oil cooking spray. Insert the craft sticks halfway into the stem-ends of the apples.
- In a medium, heavy saucepan, over low heat, combine the caramel candies and orange juice. Cook, stirring occasionally, until the candies have melted and the mixture is smooth, about 10 minutes. Set aside to cool for 2 minutes. Dip the apples in the caramel until coated and put them on the parchment paper until firm, about 2 hours.
- Put the chocolate in a medium bowl and set it over a pan of barely simmering water. Stir until the chocolate is smooth and melted. Using a fork, drizzle the melted chocolate over the caramel. Put the apples back on the parchment paper for 10 minutes. Sprinkle with small candies, chopped nuts or sprinkles and allow the chocolate to harden, at room temperature, for about 3 to 4 hours.
CHOCOLATE-PECAN CARAMEL APPLES
White and semi-sweet chocolate combine to give these caramel apples a unique flavor, while pecans add a satisfying crunch.
Provided by My Food and Family
Categories Recipes
Time 1h35m
Yield 5 servings
Number Of Ingredients 6
Steps:
- Wash apples, then dry completely. (Note: In order for the caramel sauce to stick to the apples, the apples need to be well chilled before washing, drying and dipping in the caramel sauce.)
- Insert wooden pop stick into stem end of each apple. Microwave caramels and water in large glass microwaveable bowl on HIGH 2 to 2-1/2 min. or until caramels are completely melted and mixture is well blended when stirred.
- Cover large plate with parchment; spray with cooking spray. Dip apples, 1 at a time, into caramel sauce, turning to evenly coat each apple. Hold dipped apple over bowl to let excess caramel drip back into bowl. Dip apples in coconut; place on prepared plate. Refrigerate 15 min.
- Melt white chocolate with semi-sweet chocolate as directed on package; mix well. Drizzle over apples. Press nuts into chocolate. Return to prepared plate.
- Refrigerate 1 hour or until caramel is firm. Remove apples from refrigerator 15 min. before serving. (Note: Caramel apples can be refrigerated up to 2 days before serving.)
Nutrition Facts : Calories 560, Fat 27 g, SaturatedFat 7 g, TransFat 0.5 g, Cholesterol 5 mg, Sodium 210 mg, Carbohydrate 0 g, Fiber 6 g, Sugar 0 g, Protein 6 g
CHOCOLATE CARAMEL APPLES
Caramel apples get dressed up for this harvesttime holiday with chocolate, nuts and toffee bits. Cut into wedges, these scrumptious apples are easy to share. -Linda Smith, Frederick, Maryland.
Provided by Taste of Home
Categories Desserts
Time 15m
Yield 8 servings.
Number Of Ingredients 8
Steps:
- In a large microwave-safe bowl, combine the caramels and water. Microwave, uncovered, on high for 45 seconds; stir. Microwave 20-40 seconds longer or until the caramels are melted; stir until smooth. , Insert wooden sticks into apples; dip apples into the caramel mixture, turning to coat. Coat with nuts; set on waxed paper to cool. , Meanwhile, melt chocolate chips and shortening; stir until smooth. Drizzle over apples. Sprinkle with toffee bits. Place on waxed paper to cool. Cut into wedges to serve.
Nutrition Facts : Calories 723 calories, Fat 43g fat (13g saturated fat), Cholesterol 13mg cholesterol, Sodium 294mg sodium, Carbohydrate 90g carbohydrate (76g sugars, Fiber 8g fiber), Protein 6g protein.
CHOCOLATE-DRIZZLED CARAMEL APPLES
Decadence on a stick! You'll be a big hostess hit when you serve these caramel-coated apples rolled in nuts and drizzled with melted chocolate.
Provided by Betty Crocker Kitchens
Categories Snack
Time 30m
Yield 6
Number Of Ingredients 7
Steps:
- Insert skewer in stem end of each apple. Divide nuts into 6 mounds on waxed paper.
- Heat water and caramels over low heat, stirring occasionally, until caramels are melted and smooth. Keep caramel over very low heat. Dip each apple into caramel, spooning mixture over apple until completely coated. (If caramel hardens while coating apples, heat over low heat.) Roll side and bottom of each apple in nuts. Let stand on waxed paper.
- Heat chocolate chips and shortening over low heat, stirring occasionally, until melted. Spoon chocolate over top of each apple, allowing some to drizzle down sides. Let stand until coating is firm. Store loosely covered at room temperature or in refrigerator up to 1 week. Microwave Directions: Prepare apples and nuts as directed. Place water and caramels in 4-cup microwavable measure. Microwave uncovered on High 3 to 4 minutes, stirring after 2 minutes, until caramels can be stirred smooth. Continue as directed. (If caramel thickens, microwave about 30 seconds.) Place chocolate chips and shortening in 1-cup microwavable measure. Microwave uncovered on Medium (50%) 2 to 3 minutes or until smooth.
Nutrition Facts : Calories 580, Carbohydrate 86 g, Cholesterol 5 mg, Fiber 7 g, Protein 8 g, SaturatedFat 10 g, ServingSize 1 Serving, Sodium 320 mg
DARK CHOCOLATE CARAMEL APPLE CRISP
There's a good reason why comforting apple crisp is deemed a classic. Nothing else comes close to its warm flavor and deep deliciousness, until now! Our chocolate apple crumble gives an irresistible twist to the all-time favorite and is perfect for fall. Imagine warm apple with caramel and chocolate, and now serve it up in your own home. This chocolate apple crisp is guaranteed to take the lead when it comes to fall dessert favorites.
Provided by Arlene Cummings
Categories Dessert
Time 1h20m
Yield 12
Number Of Ingredients 8
Steps:
- Heat oven to 350°F. Spray a 9x13 inch glass baking dish with cooking spay.
- Place apples in baking dish and sprinkle with the flour and cinnamon. Mix well, making sure all the apples are coated. Sprinkle the chopped caramels evenly over the apples.
- In a large bowl, using fork, mix cookie mix and melted butter until crumbly. Mix in walnuts and the chocolate chips. Sprinkle over apple mixture.
- Bake uncovered 30 to 40 minutes or until top is golden brown and bubbling.
Nutrition Facts : ServingSize 1 Serving
GOURMET CARAMEL APPLES
These are the easiest and funnest gifts for anytime of season! And they are delicious to eat too!
Provided by happiness05
Categories Desserts Specialty Dessert Recipes Caramel Apple Recipes
Time 50m
Yield 5
Number Of Ingredients 6
Steps:
- Bring a large pot of water to a boil. Dip apples into boiling water briefly, using a slotted spoon, to remove any wax that may be present. Wipe dry, and set aside to cool. Insert sticks into the apples through the cores.
- Line a baking sheet with waxed paper and coat with cooking spray. Place the unwrapped caramels into a microwave-safe medium bowl along with 2 tablespoons of water. Cook on high for 2 minutes, then stir and continue cooking and stirring at 1 minute intervals until caramel is melted and smooth.
- Hold apples by the stick, and dip into the caramel to coat. Set on waxed paper; refrigerate for about 15 minutes to set.
- Heat the chocolate with 1 tablespoon of shortening in a microwave-safe bowl until melted and smooth. Dip apples into the chocolate to cover the layer of caramel. Return to the waxed paper to set.
- Melt the candy melts in the microwave with the remaining shortening, stirring every 30 seconds until smooth. Use a fork or wooden stick to flick colored designs onto your apples for a finishing touch. Refrigerate until set, overnight is even better.
Nutrition Facts : Calories 831.1 calories, Carbohydrate 131.6 g, Cholesterol 22.2 mg, Fat 34.8 g, Fiber 4.8 g, Protein 8.1 g, SaturatedFat 17.5 g, Sodium 248.8 mg, Sugar 116.1 g
GOURMET CARAMEL APPLES
A microwavable recipe from allrecipes. Great for 'favors', bake sales, gifts or Halloween. You can purchase stick from craft stores. Dress them with tags and curling ribbon. If they're to be wrapped in cellophane, do please coat in candy coating to keep from sticking to the wrap. The key to a good caramel 'set' is removing the wax from the apples.
Provided by gailanng
Categories Dessert
Time 50m
Yield 5 serving(s)
Number Of Ingredients 8
Steps:
- Bring a large pot of water to a boil. Using a slotted spoon dip apples into boiling water briefly (about 3-5 seconds; no longer) to remove any wax that may be present. Wipe dry, and set aside to cool. Insert sticks into the apples through the cores. It's imperative the apples are dry.
- Line a baking sheet with waxed paper and coat with cooking spray. Silpat mats work great and need no prep. Place the unwrapped caramels into a microwave-safe medium bowl along with 2 tablespoons of water. Cook on high for 2 minutes, then stir and continue cooking and stirring at 1 minute intervals until caramel is melted and smooth.
- Hold apples by the stick and dip into the caramel to coat. Wipe excess from bottom to prevent puddling. Set on waxed paper; refrigerate for about 15 minutes to set.
- Heat the chocolate with 1 tablespoon of shortening in a microwave-safe bowl until melted and smooth. Dip apples into the chocolate to cover the layer of caramel. Return to the waxed paper to set.
- Melt the candy melts in the microwave with the remaining 1 tablespoon shortening, stirring every 30 seconds until smooth. Using a fork or wooden stick, drizzle designs onto your apples for a finishing touch. Sprinkle with optional ingredients, if desired. Refrigerate until set or overnight.
SALTY CHOCOLATE-CARAMEL APPLES
Provided by Victoria Abbott Riccardi
Categories Chocolate Dessert Kid-Friendly Quick & Easy Halloween Apple Chill Healthy Self Small Plates
Yield Serves 4
Number Of Ingredients 4
Steps:
- 1. Insert a wooden Popsicle stick or chopstick into stem end of each apple. Cook caramels and chocolate in a double boiler over medium heat, stirring often, until melted, about 20 minutes. Place pretzels in a bowl. Dip bottom halves of apples into caramel mixture; twirl to coat. Roll bottoms in pretzels, place on serving plate lined with wax paper, and refrigerate until caramel coating is firm, about 20 minutes.
CARAMEL AND CHOCOLATE APPLES
Steps:
- Insert lollipop sticks into core of apples.
- Heat caramel until it becomes liquid. (Can use stove top or microwave). Roll out caramel in between 2 pieces of plastic wrap to flatten. Cut caramel into long strips, about 4 inches long, to fit around apple. Wrap caramel around apple. Stand upright on waxed paper and let set for 15 to 20 minutes.
- Melt dark, white or milk chocolate. Pour melted chocolate into a metal bowl. Dip apples into chocolate. Sprinkle chocolate covered apple with nuts, M&M's or your favorite topping. You can also add stripes of dark, white or milk chocolate around the apple. Place decorated apples onto wax paper, standing upright. Refrigerate for 15 minutes.
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- Prepare apples for dipping. If using sticks, insert into apples at stem stopping before puncturing through bottom of apple.
- Melt caramels according to package instructions. One at a time dip apples, letting extra caramel drip off. Place on wax paper to cool. Once all have been dipped, place in refrigerator for at least an hour to let caramel set up.
- Using kitchen shears, if needed trim caramel "feet" (extra blob of caramel on bottom of apple) off of apples before dipping in chocolate. (See photo above.)
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- In a glass bowl, combine Milk Duds, milk, butter and vanilla. Microwave in 30-second intervals, stirring in between each interval until the mixture is completely melted and smooth. Make sure the mixture is extremely hot - the hotter it is, the thinner the mixture will be and the easier it is to coat the apples.
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- Wash apples and remove waxy coating by rinsing in hot water or dipping in boiling water for 5-10 seconds.
- In a 4 quart pot, bring sugar, corn syrup, butter, and 1 cup of the cream to a boil over medium-high heat.
- Holding onto the stick, plunge the apple into the caramel. Tilt the pan and twirl the apple to get as much of the apple coated as possible.
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- Line a rimmed baking sheet with wax paper and coat with cooking spray. Insert a wooden craft stick into the stem end of each apple.
- In a medium saucepan over low heat, combine caramels and water, stirring constantly until melted. Remove from heat and spoon over apples, coating completely. Place coated apples on baking sheet and chill 30 minutes.
- In a medium saucepan over low heat, melt chocolate chips and vegetable shortening, stirring constantly. Spoon chocolate evenly over caramel-coated apples. While the chocolate is still melted, decorate apples with sprinkles and candy. Yes, this is the part when you want to recruit your kids and grandchildren to help out. Chill 30 minutes or until set. Enjoy.
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