JulieAnn Caramels We love Caramel Apples!
- 4-10 apples (Honeycrisp or Granny Smith my personal favorite.)But you can use any apple
- 1 package JulieAnn Caramels 2.5 pounds.
- Non stick deep pot for dipping
- 1 tablespoon heavy whipping cream (if needed)
- Toppings of your choice (e.g. chopped nuts, sprinkles, chocolate chips, etc.)
- 1 package of dark or milk, white chocolate
- Wooden skewers or popsicle sticks
- Heavy freezer paper
Directions:
- Wash and dry the apples thoroughly. Soak the apples in warm water (110 degrees) for 10 minutes. Gently scrub the apple to remove any dirt, and all wax, but be careful not to bruise the apple. Dry the apple completely with a paper towel, making sure to get all the water off the stem. Place the apples in the fridge for 15 minutes to chill.
- Remove the apples from the fridge and dry them again with a paper towel if needed. Turn each apple upside down and insert a wooden skewer into the top of each apple. Make sure there is no moisture left on the apple, especially around the stem.
- Unwrap the JulieAnn Caramels and place them in a non-stick deep pot. Melt the caramels slowly over medium heat, stirring constantly. Once the caramel reaches 235 degrees F, remove it from the heat and let it cool to 190 degrees F.
- Dip each apple into the caramel, twirling it around to coat evenly. You may have to turn upside down to coat evenly. Let any excess caramel drip back into the pot, then place the caramel-coated apple onto the prepared freezer paper-lined baking sheet.
- Add toppings of your choice to the caramel apples while the caramel is still warm and sticky.
- Once the caramel has cooled and set, melt your chocolate in a double boiler or microwave, stirring frequently. When chocolate reaches 90(you don’t have to wait for this to cool down please seed you chocolate. Which means add new chocolate unmelted to existing chocolate.) Dip the caramel apples in the melted chocolate, and place them back on the prepared freezer paper-lined baking sheet to cool completely.
- Serve the caramel apples once the chocolate has set, and enjoy! The life of a caramel apple is 3 days.
Note: To make sure the caramel and chocolate adhere well to the apples, be sure to thoroughly dry them before dipping. Also, be sure to use heavy freezer paper to prevent sticking.
