Saturday, January 7, 2017

Caramel apples

5 apples
2 tbsp water
1 bag caramel ball things or about 30 wrapped caramel squares

For white chocolate & cinnamon:
1 or 2 bags white chips
cinnamon and sugar

For milk chocolate and m&ms:
1 or 2 bags chocolate chips
mini m&ms

Wash and thoroughly dry the apples with a paper towel. Turn them upside down on a tray with silpat and put in wooden sticks (or if you're fancy like me and use Ikea knives because you can't find the sticks you bought). Apple juice will seep out, absorb it with the paper towel (moisture will make the caramel not stick).
Heat caramel on stove and add 2 tbsp water. Heat on medium until smooth. Check to make sure there's no more juice that's come out of the top of the apples by the stick and if there is then absorb it with a paper towel. Dip the apples and let drip a little and even wipe off bottom of apple if there's a ton of extra caramel and put on tray. Refrigerate for about 30 minutes, then either dip in white chocolate (heated in the microwave until smooth) and sprinkle with cinnamon and sugar mixture, or dip in milk chocolate and then press mini m&ms into the chocolate (let cool a couple minutes so the chocolate isn't quite as soft).
You don't need to refrigerate these to store, that will make condensation and the caramel will drip down and off and look sad.

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