Do you ever get that feeling like you’ve missed the boat? It appears once October ended, so did apple season. It’s like November needs to be called pumpkin month. So I apologize if you’re completely over apples and on to pumpkins.
A few weeks ago, we went to an apple festival. My parents’ friends have a large farm and hosted a u-pick extravaganza, full of apple tastings, gator rides (the utility vehicle), and combine sitting (which was actually Grace’s favorite–that farm vehicle is huge!).
Eric’s favorite variety of apples are Pink Lady, so we picked 20 pounds. With those 20 pounds I made applesauce in my Instant Pot, apple bread (which really was more like apple cake), apple puff pancake, and these. Phew!
In the past, I have made regular caramel apples, but thought this would be a nice twist. (I found these on Amazon, as I couldn’t find them in the store.)
The hardest part seemed to be pressing the wooden stick far enough in the apple so it wouldn’t fall off when you go to dip it in the caramel. And I tried to make the stick stand up as straight as possible, but that was easier said than done.
The kids even had fun dipping the apples in the mini-M&Ms. The slightly tart apples add a nice contrast to the sweet chocolate caramel, and they taste just as good plain as they do dipped in sprinkles, M&Ms, or chopped nuts (or whatever small dipping options you desire).
These apples will hold for a week, so you can make a bunch and have one every night. Or two every night. Hey, those apples were little, so technically, it was like eating one big caramel apple. I just kept them in the fridge so the caramel didn’t warm up and slide off the apple. Enjoy! xoxo
Chocolate Caramel Apples
14 oz RIESEN chocolate caramels
½ c heavy cream
2 cups assorted sprinkles, chopped nuts, candies, separated in small bowls
12 small apples
12 wooden sticks
Line a cookie sheet with wax paper.
Wash and dry the apples. Take each stick and press gently down the center of the apple, going about halfway in. Set aside.
Using a double boiler, combine the heavy cream and chocolate caramels. Melt on low heat, stirring constantly. Once the mixture is combined fully, dip each apple into the chocolate caramel mixture and then roll into the various sprinkles, nuts, or candies.
Place on wax paper. When all the apples have been dipped in the caramel and rolled in the candies, place the cookie sheet in the fridge for a few hours to set up fully. Cut up and serve.
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