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December 20, 2004
Chocolate Caramel Apples
Chocolate Caramel Apples - A great gift or holiday treat
By Mae Schoenig
12 largest Fuji apples, washed and dried
2 # caramel, melted
1.5# semisweet chocolate, melted
Almonds, small chopped bits, toast for more flavor
Melt the caramel in a double boiler until smooth. Let cool slightly. Depending on the size/weight of the apple, insert a stick (skewer, lollipop stick, chopstick, fondue fork) into the apple core area. Dip the apple into the caramel until caramel covers most of the apple exterior. Let excess caramel run off by rotating the apple sideways (balance the stick off the lip of the pot as you twirl). Place on wax paper overnight or until caramel hardens.
The next day, melt the chocolate and quickly dip the caramel-coated apple into the chocolate. Caramel must be firm to touch. Otherwise, the chocolate will melt it. Place into a pie tin with chopped almonds. Roll the apple side into the almonds. Place on wax paper and chill.
To wrap as gift, place into clear cellophane wrap and tie with decorative bow.
Cut up apple into 12 slices. For a party of 20 or more, 2 apples suffice. They are especially ideal during the holiday season if you have many parties to go to. Make a dozen apples for your Xmas stock. Grab an apple, slice it up and go.
For individual eating, just slice what you need, cover the cut surface with plastic wrap and refrigerate. Cut up apple can last up to 2-3 weeks after opening.
Very economic; for the price of one giant commercial chocolate caramel apple, you can make 12. Pass it around and make more people happy.
Posted by at December 20, 2004 08:50 PM