Recently, I was shopping in Fredricksburg and walked into this wonderful little candy shop. The caramel apples just jumped out at me and so I had to buy one. I just love them! They truly are so easy to make so I decided to ask Dominique (my nephew, Austin’s wife) to help me. She loves them too!
We used four Granny Smith apples but use your favorite. Pink Lady and Braeburn are a favorite of mine but for caramel apples, I like the tartness of the Granny Smith. Years ago as a first grade teacher, I would do an apple taste test to go along with a Johnny Appleseed story in our Reading book. You will surprise yourself at what type apple you like best. I have not bought a Red Delicious apple in many years because it didn’t even rank on my list! When you try them side by side, you really notice a difference!
Wow, I digress! Okay, back to the caramel apples.
To start, I took an entire package of caramels and melted them with a tiny amount of water in a microwavable bowl.
Next, add a wooden skewer to the center of each apple and roll into the caramel. I say “I” but it really was Domi that did all this. Allow the excess to drip off and set on a cookie sheet covered with wax paper. Repeat with all four apples. Place tray in the refrigerator until caramel is set.
Once the caramel is set, I used the same bowl (cleaned out) and melted some chocolate chips in the microwave. Remove the caramel covered apple from the wax paper and dip into the chocolate.
Immediately after dipping the apple into the chocolate, roll it onto a pile of chopped pecans. I did a combination of rolling and sprinkling. Then set the apple back onto the wax paper and refrigerate until set. If you have any extra caramel or chocolate you can always drizzle it over the finished caramel apple. I did that with leftover chocolate. You can see the drizzle in the picture below.
Once set, place the apples in cellophane bags and close with a twist tie to enjoy all week! Just slice off a little each time you want a sweet delicious snack. Or if you want to simply tie a ribbon to the bag and gift to family, co-workers, neighbors or friends. They will love ya!
Enjoy!
Chocolate Caramel Apples
Ingredients
- 4 apples medium to large
- 1 11 oz. bag caramels
- 2 T water
- 1 11 oz bag semi sweet chocolate chips or milk chocolate
- 1 cup finely chopped pecans
Instructions
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Wash and dry apples. Add a wooden skewer to center of each apple. Set aside.
Line a sheet pan with wax paper.
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In a microwavable bowl, add caramels and water. Microwave for about a minute and stir. Then continue to microwave 30 seconds at a time till completely melted and water is completely combined.
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Holding apple by the stick, roll into the melted caramel. Use a spoon to pour over top if wanting to completely cover. Allow the excess caramel to drip off then place on wax paper. Repeat with the other three apples. Refrigerate till caramel is set and peels from paper. (About 30 minutes)
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Clean out bowl used for caramel and now melt chocolate chips in the bowl until melted and smooth. Microwave in 30 second increments so you are certain not to overcook the chocolate chips.
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Once chocolate is melted, remove a caramel apple from the wax paper and roll into the chocolate. Use a spoon to pour chocolate over top to cover caramel. Immediately roll the chocolate covered apple into the chopped pecans constantly piling up the pecans so the apple is always cushioned by pecans as you roll. You may want to sprinkle pecans on top. Return to wax paper and refrigerate until set.
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Apples may be placed in individual cellophane bags and tie with twist tie or ribbon if desired. If stored in refrigerator, apples will last up to ten days.
