Wednesday, October 26, 2011

Caramel Apples


I love caramel apples.

The big, gourmet ones!

The ones that sit on display, begging you to indulge!

When we're on vacation, that's a temptation I'll succumb too!

There's a little shop in Santa Fe that have the best gourmet caramel apples.

But I don't live in Santa Fe!

Making my own is my task today!

Because Fall is coming . . .

it's been here once or twice, already . . .

and gone . . .

and now it's coming again!

In honor of Fall, I whipped up one, lonely, delicious, caramel apple treat!

I'm kind of picky when it comes to caramel apples.

I like real caramel apples.

Where the caramel is thick and sticks to the apple . . .and my teeth, occasionally!

I like the apples with a little extra splash of chocolate and rolled in something delicious and sprinkled with something fun and drizzled with a bit more goodness!

So tonight, I didn't do all of that -- it's just me, after all!  And you too, but you won't know about it until the apple is gone, then it doesn't really matter.

Tonight is simple!

A thick caramel
covered by a layer of chocolate (I use the chocolate almond bark)
rolled in toffee pieces

I can't wait!

Simple Caramel for Apples:

1 package wrapped caramels, unwrapped OR the caramel bits
2 TBSP milk or water

Place caramel in a pan, over low heat, with the liquid of your choice and stir until melted. 

Amy's Caramel for Apples:
(Amy's is an on-line ordering company:   www.amysgourmetapples.com  They're amazing!)

Amounts will vary based on serving sizes.
(Makes about 12 servings)

16oz package dark brown sugar
1 cup butter, room temperature
1 - 14oz can of unsweetened milk
2/3 cup of dark corn syrup
1/3 cup pure maple syrup
1/2 tsp of vanilla extract
1 tsp dark molasses
1/4 tsp of salt

Put all of the ingredients together and evenly mix and heat until the sugar dissolves and the caramel drips with a creamy buttery appeal. Once completed, dip/roll your own caramel apple varieties!


Whichever caramel you use, the technique is the same:

Dry apples
Popsicle sticks or chop sticks, stuck in the top of the apple

Dip the apple in the caramel and swirl around until well coated.
Place on a silpat or wax paper and allow the caramel to set up a bit.

Melt the chocolate almond bark, melting discs, or chocolate chips.
Quickly, but thoroughly, dip the caramel apple into the chocolate, covering as much of the caramel as your heart desires. 

I desired all of it to be covered!

Quickly roll your chocolate covered caramel apple in anything you wish.

I wished for toffee bits.

Allow the apple to set up completely before you enjoy!







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