Sweet tarts: turn old-fashioned caramel apples into gourmet treats

A crisp, slightly tart apple dipped in chewy caramel is a classic sweet. A caramel apple double-dipped in white chocolate and crunchy toffee is the stuff of dreams.

We love slicing up these over-the-top treats for a snack, but they also make great gifts or party favors. Place each apple on a foil liner and wrap in a clear cellophane bag, then tie a colorful ribbon around the stick. Or arrange an assortment on a platter for a Halloween party centerpiece. Our master recipe on the following page will get you started. Then try our variations, or be creative and customize your own.

MAIN RECIPE

White Chocolate-Toffee Crunch Caramel Apples

1. Rinse and dry 5 apples (we prefer Granny Smith and Fuji varieties, 6 to 8 oz. each). Insert a craft or popsicle stick halfway into the stem end of each apple. Line a baking sheet with plain parchment paper or wax paper that has been generously coated with butter.

2. In a bowl set over a pan of simmering water, combine 14 ounces (about 50 pieces) unwrapped soft caramels (such as Kraft) and 2 tablespoons water. Stir frequently until melted and smooth.

3. Holding the stick, dip each apple one at a time into the caramel about three-quarters of the way. Swirl to coat evenly.

4. Hold stem side up and use a knife to scrape excess caramel off the bottom of apple back into bowl. Place apples on the parchment paper or buttered waxed paper and refrigerate until caramel is firm, about 5 minutes.

5. Return pan of water to a boil; remove from heat. Place 10 ounces chopped white chocolate in another bowl and set over pan. Stir frequently until chocolate is melted and smooth.

6. Dip the bottom half of each apple in chocolate, turning to coat evenly. Hold stem side up and use a knife to scrape excess chocolate off bottom of apple and back into bowl. Place each coated apple on the parchment paper or buttered waxed paper and refrigerate until chocolate is slightly set, about 10 minutes.

7. Place about 1 cup finely chopped almond toffee candy (such as Almond Roca) on a plate. Roll bottom third of each apple in toffee pieces to coat. Refrigerate until chocolate is firm, about 15 minutes.

RELATED ARTICLE: 5 more great caramel combos

Chocolate-Coconut Caramel Apples

START WITH

5 apples, dipped in caramel and set (see step 4 in main recipe)

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COATING

10 ounces melted semisweet or bittersweet chocolate

ADD CRUNCH

1 cup sweetened, shredded dried coconut

HOW-TO

Dip the bottom half of each apple into the chocolate. Refrigerate on the parchment or buttered waxed paper until slightly set, about 10 minutes, then dip bottom third in coconut. Refrigerate until firm.

Black-and-White Caramel Apples

START WITH

5 apples, dipped in caramel and set (see step 4 in main recipe)

COATING

10 ounces white chocolate, plus 4 ounces melted bittersweet or semisweet chocolate

ADD CRUNCH

Chopped toasted hazelnuts (optional; we love the way these look without the nuts)

HOW-TO

Dip the bottom half of each apple into the white chocolate. Refrigerate on parchment or buttered waxed paper until slightly set, about 10 minutes. Using a fork, drizzle bittersweet chocolate on all sides. If desired, dip bottom third in hazelnuts. Refrigerate until firm.

Chocolate-Peanut Caramel Apples

START WITH

5 apples, dipped in caramel and set (see step 4 in main recipe)

COATING

10 ounces melted semisweet or bittersweet chocolate

ADD CRUNCH

1 cup chopped unsalted peanuts

HOW-TO

Dip the bottom half of each apple into the chocolate. Refrigerate on parchment or buttered waxed paper until slightly set about 10 minutes, then dip bottom third in peanuts. Refrigerate until firm.

Chocolate Caramel Apples with Sprinkles

START WITH

5 apples, dipped in caramel and set (see step 4 in main recipe)

COATING

10 ounces melted semisweet or bittersweet chocolate

ADD CRUNCH

1 cup sprinkles (your choice of color)

HOW-TO

Dip the bottom half of each apple into the chocolate. Refrigerate on parchment or buttered waxed paper until slightly set, about 10 minutes, then dip bottom third in sprinkles. Refrigerate until firm.

Double-Chocolate Caramel Apples

START WITH

5 apples, dipped in caramel and set (see step 4 in main recipe)

COATING

5 ounces melted bittersweet chocolate plus 5 ounces melted milk chocolate

ADD CRUNCH

1 cup chopped toasted almonds (optional; we love the way these look without the nuts)

HOW-TO

Dip one side of each apple into the bittersweet chocolate. Refrigerate on parchment or buttered waxed paper until slightly set, about 10 minutes. Dip other side into the milk chocolate. If desired, dip bottom third in almonds. Refrigerate until firm.

PHOTOGRAPHS BY KAREN STEFFENS

COPYRIGHT 2005 Sunset Publishing Corp.
COPYRIGHT 2005 Gale Group