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With supreme gratitude to Diane Green of Hollister for perfecting this recipe and presenting samples to us. Thanks!!!
Gala apples, washed and dried
Wash and dry the apples and insert wooden skewers or sticks into the stem end. Set aside. In 4 cup glass measuring cup place a goodly chunk of the caramel. Microwave on high 30-40 seconds. Stir. Microwave another 30 seconds, or as needed to melt the caramel but not to have it boiling. You do not want it too hot, just warm enough to melt it so that you can dip the apples into it. Lightly butter or spray a film of oil on a Silpat or other silicone mat, or use heavy waxed paper. Take one apple at a time and dip it into the caramel to coat it and place it on the prepared sheet. Repeat with all the apples. Place in refrigerator for at least 30 minutes to harden and set the caramel. You will know if you got the caramel too hot at this time, as it will slip down into a puddle at the bottom of the apple. So next time you will know better. :> After at least 30 minutes of cooling time, you can dip them into the chocolate if desired. Simply place Guittard's chocolate into a very dry batter bowl and microwave on high for 1 minute. Stir to finish the melting, adding another 30 seconds if needed. Dip the apples as desired. Let your imagination flow...double dipping with one of two other colors is fun. Setting the apples into chopped nuts is also a good idea both with the caramel coating and with the chocolate coating. Or sprinkle with nuts, or drizzle with more chocolate. Use candy sprinkles as desired. These will last 1-2 days but need to be eaten fairly sood as the apple will start to weep and get bad. Have fun!
Recipe created 2003-10-20.