With Halloween fast approaching, we have the perfect treat for you!
In the little town where I grew up, the fire hall would make caramel and candy apples every Halloween and it was a favorite place to trick or treat, as the firemen would have apples for every trick or treater who stopped by. The next day at school, everyone would bring in their apples as their treat in their lunch box. Crisp, delicious and refreshing – they were the perfect sweet treat.
I had forgotten all about it until this recipe arrived in my inbox and I knew it was something I had to make for my own children.
The recipe comes from Heather Bertinetti, a talented young pastry chef working her way through some of Manhattan’??s most acclaimed restaurants. After graduating the Culinary Institute of America with a degree in baking and pastry arts, Heather joined Gramercy Tavern and, just two years later, Per Se. After opening and achieving rave reviews at Alto, Convivio, Marea and Osteria Morini, Heather now works alongside John DeLucie and team at restaurants Crown and The Lion. These delicious caramel apples were originally shared on eHow Food with Heather as Rachael Ray’s Buddy, but they are also simple enough for you and your kids to make at home! Enjoy!
Granny Smith Apples – about 6
1 bag of soft caramel candy
10oz of semi-sweet chocolate
2 tablespoons of shortening
Chopped nuts like walnuts
Phase 1: Caramel Dipping
1. Thoroughly rinse your apples under cold water and remove any stems or leaves. Place the wooden skewers firmly at the top of the apple through the core.
2. Place the bag of soft caramel candy into a microwavable bowl and add 3 tablespoons of water. Heat in the microwave until melted. You should have a nice smooth, glossy, melted consistency.
3. Place the apple in the caramel and swirl around to coat the apple.
4. Swipe the apple on the lid of the bowl to get the excess caramel off the bottom and place onto lightly greased aluminum foil.
5. Continue to coat all the apples and then place in the refrigerator to harden for 10 minutes.
Phase 2: Chocolate Coating
6. Chop up 10oz of semi-sweet chocolate. Always use a double boiler instead of the microwave to melt the chocolate, as you risk burning your chocolate right in the middle otherwise. A double boiler just needs a pot filled with water with a bowl on top for the chocolate. As the water boils it steams and heats the bowl up and slowly melts the chocolate.
7. Add two tablespoons of shortening to the chocolate. The mixture will form a beautiful glossy texture.
8. Grab the apples and dip into the chocolate the same way you did with the caramel.
9. While it’??s still wet you can chose what extra candy you would like to roll it in, such as chopped nuts or M&Ms.
10. With heavier candy such as M&M’??s, stick the apple in the refrigerator for a minute or two just until the chocolate starts to set and then roll it so the weight of the candy doesn’t slip down.
What recipes are you enjoying this week? Link up below to share!