Friday, December 9, 2011
I keep on saying mine. I need to give credit where credit is due. I got this recipe from my amazing and talented cousin- Katie. And I have probably eaten 12 of these apples in the past couple weeks. I LOVE finding excuses to make them so I can eat them. I shouldn't admit that. Before I go any further though there is one thing that is absolutely imperative with making these: YOU HAVE TO FOLLOW ALL OF THESE TIPS/INSTRUCTIONS for them to turn out. Trust me. Me being impatient, I tried to cut out a few and they were ugly and the caramel was crispy not soft, etc. etc. If you have had problems with caramel apples before (as I have) if you follow these tips you won't! They will be gorgeous. And you MUST MUST MUST buy the coarse sugar. The texture and flavor MAKES these. Ok, do I sound crazy yet? Good. Because I am crazy over these apples. Moving on....
CINNAMON AND WHITE CHOCOLATE CARAMEL APPLES
-One bag of Kraft caramels (Wal-mart sells the "chips" instead of the squares specifically for baking. They are awesome.
-5 medium granny smith green apples
-One package of white chocolate for candy making ("almond bark", "quick candy", whatever the store has)
-1 cup of demarara sugar (FLORIDA Crystals brand-- very important!...others brands taste different)
-1 t cinnamon
-1/4 t vegetable shortening
DIRECTIONS (listen up folks...do NOT stray from these directions!)
1. Wash and DRY your COLD refrigerated green apples. Insert sticks and make sure they are firmly in, tugging slightly. Make sure apples are fully dried before moving on to step 2.
2. Prepare your "space". Get out cookie sheet or some flat surfaced item (tray for example) that will fit in your freezer. That's right, your freezer. Spray surface with pam.
2. Melt caramels as directed on package. (I used microwave method and its great. Just be sure to NOT to overcook and stir every thirty seconds after the initial 1 minute. The stirring will often times melt remaining small chunks of caramel and you might not even need to put it back in.)
3. You need to work somewhat fast here. That's why we already prepared the tray/cookie sheet. Dip apples into caramel making swirling motion with your wrists. Lift up and let excess caramel drip for a few seconds and then take rubber spatula and scrape caramel off the bottom of the apple. Put on tray and immediately place in freezer. Do not wait until all the apples are dipped to place in freezer. I did this and that ruined it. Those first initial seconds are crucial to the caramel setting evenly around apple. Con't with the other apples and carry each one to freezer and place on tray one at a time after dipping. Katie's little tip here was to have a sliced green apple spread out on a plate in slivers and she drizzled remaining caramel over those. Don't waste ya'll!
4. Prepare your cinnamon sugar in a bowl. Mix 1 c demarara sugar and 1 tsp of cinnamon sugar. Leave the spoon accessible b/c you will use this to sprinkle sugar on top. Set a paper plate beside the bowl with sugar in it.
5. Melt the package of white chocolate in microwave. Add 1/4 t of veggie shortening for workability (its too thick without it. you can also use veggie oil but I prefer shortening). Cook in microwave at 30 second intervals. Chocolate gets hot spots in the microwave so this is super important. Stir white chocolate every 30 seconds. A lot of times stirring will melt the remaining small chunks of chocolate making it unnecessary to put back into the microwave. Again, work fast here. Get the first apple you dipped off the tray (do NOT take tray out of freezer). Dip in DO NOT OVERCOOK. It just needs to be smooth.
Go to the freezer and remove the first apple that you dipped with caramel. Dip in white chocolate let it excess drip for a few second and then scrape bottom with rubber spatula then hold apple over paper plate and using a spoon, sprinkle cinnamon sugar over apple generously. Do not dip in sugar. It doesn't work. This a very messy step and some white chocolate will drip off. That's why we are holding the apple over the plate and NOT the bowl with the sugar in it. Then run the apple back to the freezer and return it to the tray. Get the next apple and con't these steps until apples are covered in chocolate and cinnamon sugar.
6. Take remaining white chocolate and drizzle over the slivered apples then top with cinnamon sugar. Again, this is just to use all the ingredients and not to waste.
7. Let apples set-up in freezer for about ten minutes. Then transfer to fridge. These apples need to be stored in a fridge. If they are left out at room temp for a long period (we're talking hours here, not minutes) of time the caramel will slip off. But before you cut them, let them drop in temp a little. I usually let them sit out for about 10-20 minutes before I cut them. If you cut them too cold, the chocolate chips off in big pieces.
Now....Enjoy the most delicious apples you have ever eaten. And just so ya know, I had to make these three times before I got all the steps right and actually followed the directions and made the apples correctly. The tips work but don't be discouraged there is a HUGE learning curve to this process.
Posted by Rachel The Allred Family at 9:25 AM