Salty Chocolate Caramel Apples Recipes

CHOCOLATE CARAMEL APPLES

Steps:

• In a large microwave-safe bowl, combine the caramels and water. Microwave, uncovered, on high for 45 seconds; stir. Microwave 20-40 seconds longer or until the caramels are melted; stir until smooth. , Insert wooden sticks into apples; dip apples into the caramel mixture, turning to coat. Coat with nuts; set on waxed paper to cool. , Meanwhile, melt chocolate chips and shortening; stir until smooth. Drizzle over apples. Sprinkle with toffee bits. Place on waxed paper to cool. Cut into wedges to serve.

CHOCOLATE CARAMEL APPLES

Steps:

• Insert a 5-inch-long nontoxic twig or wooden dowel into the top of each apple. Prepare an ice-water bath. Coat a rimmed baking sheet with nonstick cooking spray.
• Combine sugar and corn syrup in a heavy saucepan. Cook over medium-high heat, stirring occasionally with a wooden spoon, until dark golden (about 12 minutes after mixture comes to a boil). Slowly pour in heavy cream in a steady stream, stirring vigorously to combine. Remove from heat. Stir in chocolate until completely melted.
• Briefly plunge saucepan into the ice-water bath to stop the cooking. Dip one apple at a time into the caramel, and use a spoon to coat the top and sides. Transfer to prepared baking sheet until set.

SWEET AND SALTY CHOCOLATE DRIZZLED CIDER CARAMEL APPLES.

Steps:

• 1. Insert wooden twigs into the apples. Line a baking sheet with parchment.2. In a large saucepan, combine the apple cider, heavy cream, sugar, and honey. Bring to a boil over medium-high heat, stirring occasionally until the mixture reaches 240 degrees F. on a candy thermometer, about 12-14 minutes total. 3. Remove from the heat and carefully stir in the butter, bourbon, and vanilla. Return to high heat and bring the mixture to 235-245 degrees F. Remove from the heat.4. Very carefully transfer the caramel to a heat proof bowl and let stand 2-3 minutes. 5. Swirl apples in caramel, allow the excess caramel to drip off. Place each apple on the prepared baking sheet. Repeat with remaining apples.6. Let the caramel apples set for about 15-30 minutes (in the fridge or on the counter), then drizzle each apple with melted chocolate. Dig in and get messy! Apple will keep for about a week in the fridge.

SALTED CHOCOLATE CARAMELS

Steps:

• Line bottom and sides of an 8-inch straight-sided square metal baking pan with 2 long sheets of crisscrossed parchment.
• Bring cream just to a boil in a 1- to 1 1/2-quart heavy saucepan over moderately high heat, then reduce heat to low and add chocolate. Let stand 1 minute, then stir until chocolate is completely melted. Remove from heat.
• Bring sugar, corn syrup, water, and salt to a boil in a 5- to 6-quart heavy pot over moderate heat, stirring until sugar is dissolved. Boil, uncovered, without stirring but gently swirling pan occasionally, until sugar is deep golden, about 10 minutes. Tilt pan and carefully pour in chocolate mixture (mixture will bubble and steam vigorously). Continue to boil over moderate heat, stirring frequently, until mixture registers 255°F on thermometer, about 15 minutes. Add butter, stirring until completely melted, then immediately pour into lined baking pan (do not scrape any caramel clinging to bottom or side of saucepan). Let caramel stand 10 minutes, then sprinkle evenly with sea salt. Cool completely in pan on a rack, about 2 hours.
• Carefully invert caramel onto a clean, dry cutting board, then peel off parchment. Turn caramel salt side up. Lightly oil blade of a large heavy knife and cut into 1-inch squares.

SALTY CHOCOLATE-CARAMEL APPLES

Steps:

• 1. Insert a wooden Popsicle stick or chopstick into stem end of each apple. Cook caramels and chocolate in a double boiler over medium heat, stirring often, until melted, about 20 minutes. Place pretzels in a bowl. Dip bottom halves of apples into caramel mixture; twirl to coat. Roll bottoms in pretzels, place on serving plate lined with wax paper, and refrigerate until caramel coating is firm, about 20 minutes.