Gourmet Chocolate Caramel Apples
It’s getting to be that time of year again when apples are in abundance. Once fall hits I’m all about eating caramel apples. Dip them in caramel or chocolate and cover them with nuts, m&m’s, sprinkles, coconut, you name it and I pretty much love it!
Eating caramel or candy apples can be quite the task so I find I eat them by slicing them with a knife. I’m curious, do you eat them by biting into them with your teeth or slice them?
Ever since I was a child I’ve been eating Merb’s Bionic Caramel Apples – the best candy apples on the planet, IMO. from a local company here in St. Louis, Missouri. Nothing has ever come close to comparing to their apples.
About 4 years ago I decided to create my own candy apples knowing quite well I’d never be able to duplicate Merb’s, I ventured out to try my own version.
Since I’m also a huge fan of Chocolate Caramels I decided I’d make Chocolate Caramel Apples and they were amazing! Rich, thick, gooey, chocolaty, and with the buttery taste of caramel. What could be better? I surprised myself that these turned out so well.
For added richness I used Lyle’s Golden Syrup, the secret ingredient.
If you’re a fan of caramel apples and chocolate, please give my recipe a try. I know you’ll love it!
Don’t forget, with Halloween just a little more than one month away make a batch to give to your friends, and their children – I guarantee you’ll get rave reviews!
Gourmet Chocolate Caramel Apples
A rich, chocolate, buttery, caramel apple to savor!
- 2 cups heavy cream
- 10 1/2 oz. fine-quality bittersweet chocolate (no more than 60% cacao), finely chopped
- 1 3/4 cups sugar
- 1/2 cup Lyle’s Golden Syrup
- 1/4 cup water
- 1/4 teaspoon kosher salt
- 3 tablespoons unsalted butter, cut into tablespoon pieces
- 6 Granny Smith Apples, stems removed
- Candy apple sticks
- Special equipment: candy thermometer
- Bring cream just to a boil in a 1- to 1 1/2-quart heavy saucepan over moderately high heat, reduce heat to low and add chocolate. Let stand 1 minute, 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 mixture uncovered, without stirring, but gently swirling pan occasionally, until sugar is deep golden, about 10 minutes.
- Tilt pan and carefully (can splatter and burn you) pour in chocolate mixture (mixture will bubble and steam vigorously). Continue to boil over moderate heat, stirring frequently, until mixture registers 255°F on candy thermometer – about 20 minutes. (Times will vary depending on the climate in your room.) Note: Do not rush this step. It may feel like it takes a long time for the caramel to reach this temperature, but if you rush it by turning up the heat, you will burn the caramel, and waste all your ingredients. Be patient, and you’ll be thrilled with the results.
- Add butter, stirring until completely melted. Pour into a heatproof bowl (do not scrape any caramel clinging to bottom or side of saucepan), and set caramel aside to cool for approximately 5 minutes.
- While caramel is cooling, insert candy apple sticks into (center) stem end of apple. Holding an apple by the stick, dip and roll it in the chocolate caramel until evenly coated, letting any excess drip back into the bowl. (If caramel runs off quickly and the coating seems thin, it’s too hot. Let cool a minute longer and try dipping again).
If desired dip coated apples in chopped pecans, toffee chips, or drizzle with melted white chocolate. Can be refrigerated for several days. To give as a gift place in plastic gift bag, and tie a ribbon around the stick to keep bag closed until gift-giving!ENJOY!!!
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