Double Dipped Gourmet Caramel Apples Recipe
Yield: 1 ApplesRecipe by luhu.jp
Ingredients:
4 medium: To 5 apples,
Wooden sticks,
2 package: , (14oz) caramels(96) divided
4 tbsp: Water, divided
Directions:
First caramel layer: Wash and dry apples. Insert sticks into stem end
of each apple. Microwave 1 package of the caramels and 2 tb. of the
water in small deep microwave safe bowl on high 2 1/2 to 3 1/2 min.
or until smooth, stirring every min. if sauce is to thin, let stand
about 2 min. before dipping apples. dip apples into hot caramel
sauce, turn until coated. scrape excess sauce from bottom of apples.
place on greased wax paper. refrigerate 1 to 2 hours. Second caramel
layer: after refrigerating, repeat microwaveing and dipping
directions with remaining 14 oz caramels and 2 tb. water for second
caramel layer. refrigerate 1 to 2 hours. decorate as desired after
refrigeration. store decorated apples in refrigerator. let stand at
room temperature 15 min. before serving to allow caramel to soften.
Decorating Ideas: caramel pecan: roll warm caramel apple in chopped
pecans double chocolate: drizzle cooled caramel apple first with
melted white chocolate and then with dark chocolate. coconut almond:
roll warm caramel apple in coconut and/or sliced almonds. cool, then
dip bottom of apple in melted chocolate. To drizzle melted chocolate:
Pour melted chocolate into a sealable plastic bag. seal well, pushing
out any excess air. with scissors, carefully cut corner of bag to
make a very small hole. drizzle chocolate while turning apple.
Source from luhu.jp
of each apple. Microwave 1 package of the caramels and 2 tb. of the
water in small deep microwave safe bowl on high 2 1/2 to 3 1/2 min.
or until smooth, stirring every min. if sauce is to thin, let stand
about 2 min. before dipping apples. dip apples into hot caramel
sauce, turn until coated. scrape excess sauce from bottom of apples.
place on greased wax paper. refrigerate 1 to 2 hours. Second caramel
layer: after refrigerating, repeat microwaveing and dipping
directions with remaining 14 oz caramels and 2 tb. water for second
caramel layer. refrigerate 1 to 2 hours. decorate as desired after
refrigeration. store decorated apples in refrigerator. let stand at
room temperature 15 min. before serving to allow caramel to soften.
Decorating Ideas: caramel pecan: roll warm caramel apple in chopped
pecans double chocolate: drizzle cooled caramel apple first with
melted white chocolate and then with dark chocolate. coconut almond:
roll warm caramel apple in coconut and/or sliced almonds. cool, then
dip bottom of apple in melted chocolate. To drizzle melted chocolate:
Pour melted chocolate into a sealable plastic bag. seal well, pushing
out any excess air. with scissors, carefully cut corner of bag to
make a very small hole. drizzle chocolate while turning apple.
Source from luhu.jp