Like many of you, fall is also my favorite time of year. There was a crispness this morning and I got excited. So, I changed my blog background and I'm making caramel apples. I saw this cute idea in my Family Fun magazine and I thought I'd give it a whirl. To me, the hardest part about caramel apples is eating them. These are bit-sized so it solves my problem! Here are their instructions:
RECIPE INGREDIENTS:
4-inch lollipop sticks
Melon baller
Granny Smith apples (one apple makes about 8 mini apples)
Butterscotch or peanut butter chips
Chopped nuts, nonpareils, sprinkles, shredded coconut (optional)
Small paper candy cups
Step 1. First, cut the lollipop sticks in half at an angle (the pointy end will go into the apple pieces easier). With the melon baller, scoop little balls out of the apple. Each ball should have a section of apple peel. Push half of a lollipop stick into the peel of each ball. Pat the apple pieces dry.
2. Melt the chips according to the package directions. Dip and swirl the mini apples in the melted chips, then roll the apples in nuts, sprinkles, nonpareils, or coconut, if desired. Place the mini apples in paper candy cups to set.
There was also a great Butterfinger Caramel Apple recipe from Kneaders on GTU this week.
10 Granny Smith Apples washed and at room tempeture.
2 lbs of tempered milk chocolate coins
2 lbs top grade caramel or make your own.
8 large Butterfinger candy bars crushed in a closable plastic bag
10 wooden craft sticks
INSTRUCTIONS
1. Wash apples and dry them. Make sure they are at room temperature so that caramel and chocolate will adhere properly to the apple. Insert stick ½ way into the apple core. Set aside.
2. In a glass bowl, microwave caramels for 3 minutes. Stir and microwave at 1 minute intervals until melted and caramel reaches 185 degrees.
3. Dip apples completely into caramel, making sure that the caramel attaches to the stick. Shake off excess caramel.
4. Stand apples up on a silicone mat to set. (If mat is not available spray pan release on a baking sheet)
5. Next add 1.5 lbs of chocolate coins to a clean glass bowl and microwave at 1 minute intervals, stirring after each interval until chocolate reaches 120 to 125 degrees.
6. Seed chocolate by adding additional coins and stirring chocolate until it cools to 100 degrees.
7. Pinch off pooled caramel on caramel apples.
8. Dip apples in chocolate leaving 1 inch of caramel showing at the top. Shake off excess chocolate.
9. Immediately roll apples in crushed butterfingers. Put on to a baking sheet lined with parchment paper.
10. Put immediately into refrigerator. The quicker you can get it cooled the more shine your apples will have.
These are so yummy! Happy Fall!!!
5 comments:
I can't wait for Fall (I know I'll regret saying that when winter hits) and to try your caramel apples! Have you thought anymore about going to Logan around Christmas, or when you want to bless your little girl? I know, I'm planning WAY ahead!
I was just going to ask you if you saw the GTU caramel apples, but then I kept reading and sure enough! I can't wait to start making caramel apples, the other night when I was sick I made a hot cup of apple cider, so delic!! It's really suppose to feel like fall tommorow, it makes me smile :O) I hope you are feeling better too!!!
I love the background! I'll have to try this recipe. Did I mention that guatemala doesn't have fall? I definitely miss it and can't wait to get back!
ummmmmm---hello!!?? Did you forget about your nice neighbor whose favorite treat is carmel apples????:) Yeah for fall!!
Love the fall too! Feeling a bit of a St. George cool down myself. Love it!
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