[tips and tricks] Chocolate Caramel Apples

You asked for it...you got it!  Here's a little follow up to this post.

*Choose fresh firm and crisp apples.  Some like to use really large apples.  I don't mind the smaller apples.  There's a greater caramel to apple ratio that way!  I used some Jonathon apples from a local fruit stand that were marked down because of their smaller size.  I also used some golden delicious apples that we had left-over from making cider.

*Wash and dry your apples.  Remove the stems.

*I learned this little trick from somewhere...turn your apples upside down and insert your stick through the bottom.  The bottom of the apple holds the stick more firmly.  Weird, I know.  But it works.

*I like to use homemade caramel.  I could give you the recipe.  But I would have to kill you.  Sorry.  Use your favorite recipe.  It will turn out just fine.  Or, melt down your favorite caramel.  My recipe makes about two cups of melted caramel.

*Pour your melted caramel into bowl.  It needs to be a bit wider and deeper than the size of your apple.  I used a quart size glass bowl that worked pretty well.  Remember that when you push the apple down into the caramel, the level of the caramel will rise, so plan accordingly.

*Submerse your apple on a stick into the delicious caramel.  Let it drip for a minute or two to remove the excess.  I used a knife to scrape the extra caramel off of the bottom (which in this case is actually the top?) of the apple.  Place your caramel apple on a silpat or a greased cookie sheet.  The caramel will still continue to puddle at the bottom.  Delicious!

*Allow your caramel to cool and harden on the apple.

*Once your caramel has firmed up, you are ready to dip your apple into the chocolate.  You have lots of options here.  I melted some milk chocolate discs on 40% power for 40 seconds in microwave.  Repeat until the chocolate is smooth and melted, stirring between each warming interval.  Dip your caramel apple into the chocolate or drizzle it on with a spoon.  Set your chocolate dipped apple onto a piece of parchment and allow the chocolate to harden.  You may want to pop it into the refrigerator or freezer for a few minutes.

*Embellish your delicious apples with white chocolate drizzle or nuts or candies.  I melted some white chocolate discs in the microwave (same procedure as above) in a small sandwich bag.  Once your chocolate is melted, snip the corner off of your bag and drizzle over the apples.  Again, allow your chocolate to set.


 
*Package your apple pops all cute-like, or just sink your teeth right in!

Chocolate Caramel Apples--A Photo Documentary

We are on fall break.  And that can only mean one thing...chocolate caramel apples baby! 

Hot Buttered Cider

I spent most of my growing-up years in Michigan.  If you've ever met a Michigander, then you know that they are passionate about Fall in general and apple cider in particular.  It's in our blood.  We can't help it.  I haven't lived in Michigan for almost twenty-five years.  But, when autumn rolls around I get a severe case of homesickness.  Every year when the leaves started to change, my family and friends would head out to the cider mill.  And we would go back.  Again.  And again.  There is nothing like a cup of freshly pressed cider and piping hot donuts.  I had the worst case of cider withdrawal this year.  Seriously, I almost broke out in hives.  It was that bad.  I was bemoaning my lack of cider to my brother one day.  Next thing I know, the UPS man was delivering a huge box to my front door.  Wanna see what was in it?

Not ringing a bell yet?  How about this...

This little beauty is a home-sized apple press.  And it is awesome!  It turns out my brother was having cider withdrawals too.  He is letting me house this baby for a little while.  I have three apple trees in my yard and it was a bumper crop kind of year.  And this little press got here just in the nick of time to make some cider.  It's so delicious.  I love it ice cold (slushy in fact) and I love it piping hot.  Speaking of hot...

Hot buttered cider.  Mmm.  I think today, this would be labeled "butterbeer" of Hogwart's fame.  I found this recipe in an old stapled stack of mimeographed recipes that my mom gave to me.  I'm sure that these recipes could be found thirty years ago circulating around the homes of all the ladies in our church congregation.  With that kind of history--you know it's got to be good!  And it is.


So, in honor of Michigan apples and church ladies everywhere...
let me introduce Hot Buttered Cider!

 Promise me that you will not use apple juice.  Promise!  You absolutely must use apple cider.  Preferably from Michigan.  But in a pinch, you can use your own freshly pressed cider from apples in your backyard.  Or if it's a real emergency, use some cider purchased at your local grocery store.  If it's translucent..it is NOT cider.  Splurge and buy the real deal.  You'll be glad that you did.

I swear it's the nectar of the gods.