Tuesday, October 19, 2010

Tasty Tuesday's

Chocolate Caramel Apples

Servings: 8

Take caramel apples to new heights with these dark chocolate-dipped, pecan-studded delights. You'll never go back to plain old caramel apples again. Be sure to let the caramel firm up before dipping the apples in the chocolate glaze. Serve this decadent treat at Halloween parties or give them away as a stunning holiday gift. Using nice, tart apples such as Granny Smith will give the apples a sophisticated slant that will appeal to grown up tastes.

  • 2 14-ounce packages vanilla caramels, unwrapped
  • 2 tablespoons water
  • 8 to 10 medium apples
  • 8 to 10 wooden craft sticks
  • 2-1/2 cups semisweet chocolate pieces (15 ounces)
  • 1 tablespoon shortening
  • 1-1/2 cups chopped pecans, toasted, and/or coarsely chopped peanuts


  1. Butter a piece of foil; place on a baking sheet. Set aside. In a medium saucepan combine caramels and water. Cook over medium-low heat until caramels are melted and smooth, stirring frequently. Turn heat to low.
  2. Wash and dry apples. Insert stick into stem end of each apple. Dip apples into hot caramel mixture, spooning caramel over apples to coat entirely. Allow excess caramel to drip off. Place on prepared foil; let stand about 30 minutes or until firm.
  3. In a small saucepan melt chocolate pieces and shortening over low heat, stirring constantly. Dip bottom halves of apples in chocolate, allowing excess to drip off. Sprinkle with nuts. Place on a piece of unbuttered foil or waxed paper set on a baking sheet. Let stand about 30 minutes or until set. Makes 8 to 10 servings.
  4. Although most apple varieties will work for Chocolate Caramel Apples, youngsters may prefer sweeter ones, such as Gala, Delicious, or Crispin. Many adults, however, will delight in the contrast of sweet caramel with tart apples, such as Granny Smith, Braeburn, or Jonathan

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