Followed this recipe for the caramel and the steps, but dipped some in melted pure white chocolate chips, rolled in chopped pecans, drizzled more white chocolate around the tops and sprinkled that with apple pie spice mixed with raw sugar. For the rest, we mixed peanut butter with semisweet chocolate chips to dip in, then rolled in candy coated sunflower seeds. The recipe made enough caramel coating to cover six apples that were on the small side. There was no need to mix shortening into semisweet chocolate to drizzle it, but the white chocolate was harder to drizzle. After it was melted, putting it into a small baggie and cutting a corner off made it easier to drizzle. Pitfalls: the caramel stuck to the greased wax paper. I will try someone else's suggestion and use my silpat next time. Even after boiling the wax off the apples, the caramel still slid down the apple and pooled at the bottom. Scrape as much caramel off the bottom of the apple as you can after dipping. After letting it set up in the fridge, the caramel was still pliable so I 'pulled' it back up the apple and patted it back in place. Dipping in the warm chocolate caused the caramel to start to fall again as well.
Was this review helpful?
8 users found this review helpful
Followed this recipe for the caramel and the steps, but dipped some in melted pure white...