by Sara's Mommy
Homemade Caramel Apples
Yield: 10 apples Prep Time: 45 minutes Chill Time: 1 hour
-2 bags Caramel Bits or the caramel candies that you have to unwrap.
-10 Granny Smith apples or whatever types of apples are your families favorite
-Assorted chocolates for melting, I used CandiQuick both in milk chocolate and white chocolate.
-Assorted candies, chips, etc. for rolling (mini MM's, candy corns, sprinkles, cinnamon sugar)
1. Wash the apples, remove the stems and refrigerate them overnight.
2. Line a baking sheet with wax paper and spray with a non-stick cooking spray. Insert wooden or lollipop sticks into the center of each apple. I purchased sticks to cook corn on, they were significantly less expensive per piece than lollipop sticks.
3. In a small saucepan, melt the caramel according to the package directions. One at a time, dip the apples into the caramel, swirling and using a spoon to get it covered. Place on the baking sheet and repeat with all of the apples. Place the apples in the refrigerator for at least 1 hour.(This is one of the messier parts of the recipe so be prepared!) You can also place the caramel in a pyrex glass measuring cup and use a microwave to melt.
4. Once the apples have cooled an hour in the refrigerator, use another 2-cup measuring cup (this works perfectly for this!), melt whatever chocolate you are using. I used the microwave at 50% power in 30-second increments. Have your candies and chips ready. Dip the caramel apple into the chocolate, covering it as much as possible, and then roll it in the desired toppings. You can use a spoon or knife to help you even out the chocolate.
5. You will want to have all of your toppings prepared and ready after step 3. Once you begin step 4, you will have very limited time to "top" your apple. If you find that you haven't worked fast enough, apply some of the melted chocolate to the apple in the area you want to top and start again. Think of this as a timed game! Ready, set, GO!
6. I used an metal spatula that you would use for icing a cake to form a flattened bottom. Place the covered and decorated apples back on the cookie sheet to let cool. Apples will keep for 1 to 2 days in the refrigerator.
Tip: I add 1 tablespoon of vegetable shortening per 1 cup of chocolate chips when melting. It keeps the chocolate thin (no clumping) and it dries nice and smooth.
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