Chocolate Covered Caramel Apples Recipe

How to make it

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• If you use store-bought caramels, the little square kind that come individually wrapped, it’s easy to make gorgeous caramel apples. Here’s how
• 1. Use about 14-16 ounces (or 1 lb) of individually wrapped square caramels for 5 large or 6 medium-sized apples. Add 2 tablespoons of water to the melting caramels.
• 2. Choose the best apples that you can find. They should be free from bruises and firm. Tart apples contrast with the candy coating well. We prefer smaller granny smith apples. It makes for a better serving size. Remove the stem of the apples by twisting and pulling or by cutting with a sharp scissors. Press craft sticks for handles into the stem end of the apples.
• 3. Dry the apples completely. If the apples are damp the caramel will not stick to the apples.
• 4. Place buttered or oiled waxed paper on a cookie sheet or several large plates. Set aside.
• 5. Melt the caramels over very low heat, stirring occasionally as they soften.
• 6. While holding the pan to its side to make the caramel deeper, twist the apples through the caramel. By grasping the sticks, you can roll the apples on an angle so that the caramel does not need to be deep enough to immerse the apples. Let the excess caramel drip off of the apple. Scrape the caramel off of the bottom of the apple. More caramel will drip down the apple as it sits. Set them vertically on the waxed paper to cool.
• 7. Melt enough chocolate to twist the caramel covered apples through the chocolate. Use the very best chocolate that you can buy. You can buy melting wafers specifically made for candy coatings. (Avoid those melting chocolates designed for thin, hard coatings.) When the chocolate is melted, dip the caramel coated apples. Again, set on waxed paper to cool or roll the coated apples through chopped nuts or crushed candies.
• 8. Once cool, consider melting white chocolate or almond bark and drizzling the white chocolate over the apples in an attractive manner.
• Notes:
• 1. Don’t cook either the caramel or chocolate coating. Cooking will change the consistency; it only needs to melt.
• 2. If the coating seems too thin, it’s too hot. Remove the pan from the heat and let it cool.
• 3. If the coating is not adhering properly to the apple, it is too cool. Heat the topping further.
• 4. The coatings will set up faster in the refrigerator.
• 5. Once cool, the apples can be placed in individual plastic bags and a ribbon tied around the stick.
• 6. They do not have to be refrigerated unless you would prefer to do so. If refrigerated the apple itself will be cold, but it may make the coatings harder than desired.