IF you are looking for the perfect FALL Recipe you will want to try these Spice Caramel Apple Dipped in White Chocolate! These apples are going to be a HUGE hit for your guests! You can actually eat them all year round but they definitely make my heart flutter for the fall! They are so good! ENJOY!
Type of apple: Pink Lady
To remove the wax coating from store purchased apples you can dip them in boiling water mixed with a splash of vinegar for a few seconds remove and dry. Allow to cool. Push the round stick into the bottom of each apple.
This recipe makes 8 large apples.
Pink Lady apples
1 C stick maragine
2 C packed brown sugar
1 C light corn syrup
1 (14 ounce) can sweetened condensed milk
2 tsp vanilla extract
1 bag of chopped pecans
1 bag of Ghirardelli Chocolate wafers
-Line a cookie sheet with parchment paper.
-Using a double boiler, pour water into the bottom half just slightly lower than when the top pot sits in the bottom half. bring water to a boil.
-Using a double boiler, put the margarine, brown sugar, corn syrup and condensed milk int the top pot bringing the heat to a med-high. Raise the temp to a boil, constantly stirring then reduce heat to med. Cook for 25-30 minutes or until a candy thermometer reads 248 degrees or when a teaspoon of the caramel is dropped into a glass of cold water it forms a firm ball.
-When this happens remove the pot from the heat stirring in the vanilla.
-Dip each apple into the caramel coating the apple and part of the wooden stick.
-Allow the apples to completely dry on the parchment paper lined cookie sheet.
Ghiradarelli White Chocolate Wafers:
-Pour the bag of white chocolate wafers into a microwave safe bowl setting the timer for 5 minutes turn on microwave. If wafers are not completely melted reset the timer until they have melted.
-Take the caramel apple and dip it into the white chocolate going up ONLY 3/4 of the way
-Quickly sprinkle all spice and cinnamon on the white chocolate
Allow to completely cool.