Ingredients and Supplies
- approximately 4 apples
- wooden candy apple sticks
- 1 pound commercial caramel or basic caramel recipe
- 3/4 pound chocolate
- parchment paper
- pecans and/or peanuts
Wash apples and push a stick into each apple. Melt caramel in a microwave-oven a few seconds at a time, stirring between times until fluid; or melt slowly in a heavy pan over low heat. Cover each apple with melted caramel and place on parchment paper or silicone mat. Put caramel-dipped apple into freezer just long enough for caramel to cool, and then dip into melted candy coating or tempered chocolate. Hold apple above bowl of chocolate until excess drips off. Set dipped apple on parchment paper or silicone mat. If adding nuts, timing is important. Wait long enough that the nuts will stay in place without sliding off. Do not wait too long or nuts will not stick to the chocolate.
Recipe and image taken with permission from Autumn Carpenter's Book, All About Candy Making. All rights reserved.