AN APPLE A DAY . . .
Nothing against Affy Tapples, it's just that these may be a tad more decadent. Tons of caramel, toasted pecans and tons of chocolate. But you're like, hey, that's a turtle . . . and I'm like, no it's not, silly, it's an apple. It's GOOD for you! Oh yeah. An apple a day keeps the doctor away. Indulge! I had too much fun with these apples. First, the homework. I've made homemade caramel twice and it was good, but there were issues with it becoming too hard and . . .
I was not completely satisfied.
Too much of a P-I-T-A with exact temperature when it's so much simpler to melt store-bought caramels and not worry about the temperature. It makes it the whole process so much more relaxed and fun. And . . . I found a wonderful product (new?/ not sure) but it's caramel "bits" from Kraft and guess what? They're smaller than regular square caramels and they are not wrapped. How nice is that? No unwrapping and they melt faster cuz their eentsy- weentsy. Simple. So, you melt the caramels in a pot with two tablespoons of water per bag of caramels. Each bag of caramels is enough for 4-5 apples.
KPK Tips for making gourmet apples in YOUR kitchen (I know, I know, don't mention it, you're welcome):
1) Dip your apples in hot water to remove the waxy polish. Towel dry and make sure they are nice and dry and wax-free. Unless, of course, you'd prefer your caramel to set up in a nice pool at the base of your naked apple. 2) Guess what, the apples that got poked from the rear ended up turning out nicer than the ones which were poked from the top. LOL. Hey, that's the truth! I can't help it. 3) Toast your nuts. I'm serious. Stop laughing. 4) Set out paper plates of nuts and other various toppings so that you'll be ready to roll. Literally. 5) Be creative with your toppings. You can use everything from dried fruit like tart cherries or apricot bits, coconut, endless varieties of nuts, toffee brickle (Heath bits), mini chips. Sheesh, you could even use cereal. I loaded some of the apples with toasted pecans, toasted walnuts, sliced almonds, dried cherries, Heath bar bits, coconut and mini chocolate chips. Then, I coated the big girls with tons of melted chocolate. I named that particular topping combo "OMG". Don't steal that. 6) Cool the apples quickly after dipping and topping to firm up the caramel quickly. 7) I keep the loaded up final products in either the basement or the garage where it's nice and cool, but not as cold as the fridge.
You don't want condensation on your chocolate from the fridge, do you? Right answer. I don't either. 8) Decorate for the season OR to reflect your personality. Unless you're a dud (or a bad apple) Can't stop LOL. Wow, all of this apple humor is really making me hungry. Might have to go check out the LAST one. It's pictured above, right (with the foofy "white collar"). Kind of like a Mounds bar covered apple. Just coconut and chocolate. Oh yeah, caramel, too. OK, my friends, remember, a caramel apple a day keeps the doctor away. Am I wrong?
Apples & Love from Katie's Passion Kitchen,
I almost forgot.... KPK Fave Apple ~ The crisp, juicy, sweet/tart, amazingly delicious, seductive . . . (drum roll please . . .) . . . HONEYCRISP!*
*The Honeycrisp apple was born in 1960 when the Macoun apple was crossed with a Honeygold apple as part of the apple breeding program at the University of Minnesota. So, the Honeycrisp has been around about as long as I have. : )