Caramel Chocolate Apples

SO today we trialled something we have been looking at for a while.... Caramel Chocolate Apples.
We think this is an American treat, so we don't see many here in Oz!
We basically made it up as we went, as we have only actually eaten them once :)

We used:

4 granny smith apples
125grams unsalted butter
1/2 cup brown sugar
1 tbl spoon white vinegar
2 tbl spoon golden syrup
1 tin of condensed milk
1 cup macadamia nuts
375grams milk chocolate melts
4 kebab skewers

Method:

- Clean, wash  and dry your apples.
 - skewer each apple ready to be attacked with caramel.
- Melt your butter, sugar, vinegar and golden syrup in a saucepan on low heat. Continue stirring until the sugar has dissolved.
- Increase heat slightly, and allow toffee to come to a gentle boil. (As we didn't have a candy thermometer we let the toffee boil until it became firm to the touch, when dropped into a cool glass of water.)

-  When you have reached this stage, stir in the can of condensed milk. Stir continuously to prevent burning.
- Stir until caramel has thickened and darkened in colour. You will notice is is exceptionally sticky now, and will stick to the sides of saucepan.


- Remove from heat and quickly dip your apples. They may be difficult to turn so use a spoon to pour caramel to completely coat the apples.
Place dipped apples on a tray lined with baking paper.
Leave apples caramel to cool. Place them in the fridge for about an hour to set completely.

- While the caramel is setting you can prepare your chocolate and macadamias, we left our apples in the fridge for as long as possible because of the humidity today.

- Chop your macadamia nuts finely and set aside.
- Melt your chocolate in a double boiler, with boiling water in the bottom. Do not allow the water to touch the base of the top pan OR you will cook the chocolate! Remember, we only want to melt it, not cook it.
- Now if it's hot where you are, like it is here for us you may want to add a bit of copha to help it set. Just a sliver should do the job.
- Once your chocolate is melted, remove from heat ( careful not to let any steam into your pan as this will destroy the chocolate)
- NOW we coat the apples again, chocolate can set fast so you need to act fast :)
- Dip the apples in the chocolate, using a spoon again if needed.
- Once the apple is coated either roll the apple in the chopped nuts or sprinkle them on top. Sit the choco coated apples on another tray, covered in baking paper.
LASTLY put all your apples in the fridge to set nicely and when your ready to eat, EAT!
We like them sliced up and shared over a glass of iced tea.

You could decorate your chocolate coated caramel apples in many different ways. Have fun experimenting!




*When we cut them up for Christmas Eve we will show you what they look like inside mmmm YUM!