Chocolate Dipped Caramel Apples.
When I was just about Seven’s age, I had my first caramel apple. I still remember the cookie sheet they were on, half of the apples wrapped in oozy brown caramel, the others in a crisp, red candy shell. My aunt had made them, probably around this same time of year, and they were taunting us cousins from my grandmother’s 5 legged farmhouse table. The hand carved clock on the dining room wall was chiming, and we had just run in from the swingset to be faced with these delicacies at our short statured eye-level.
I remember that moment so clearly. I’m not sure why… Because I don’t remember the first bite. Isn’t that odd?
It is now over 30 years later, and I still see that dark dining room and oversized table whenever I pass by a place selling candy apples. I can picture it now, as I write this post. My grandmother has been gone for several years now – can it be ten? And I wonder, what happened to that table?
Since then I have treated myself to caramel apples almost every chance I get, but I rarely make them. I had a failed attempt a couple of years ago, and have been too chicken to attempt them again until now. Surely, my aunt oh so many years ago used store bought caramels to make hers, but I wanted to do it from scratch. And so I did.
Seven and I picked up a good selection of Granny Smiths at the grocery the other day, and set about to washing them as best we could to remove the wax. I feared the caramel wouldn’t stick, so I scuffed them up further by scratching them all over, without breaking their skins. It did the trick!
Once the apples were dipped and set, we dipped them again, but this time in dark chocolate. I wanted Seven to have fun with it (maybe make his own memories?) so I offered him lots of sprinkles to decorate them with. I love the results, and the flavors are incredible. I’ll definitely be making these again and again!
- 8 Granny Smith Apples, cleaned and scuffed
- 8 Craft Sticks
- 1/2 cup Butter
- 1 cup Dark Brown Sugar
- 1 cup Light Brown Sugar
- 1 cup Corn Syrup
- Pinch Sea Salt
- 14 ounce can Sweetened Condensed Milk
- 2 tablespoons Vanilla Extract
- 12 ounces Dark Chocolate Chips
- 1 tablespoon Shortening
- Assorted sprinkles, if desired
- Insert sticks into center of each apple, through the core.
- Prepare a baking sheet with a Sil-Pat or parchment paper. Set aside.
- Bring butter, sugars, corn syrup and salt to a boil over medium heat. Stir occasionally, until mixture reaches 300F. Stir in the condensed milk, and return to a boil. Remove from heat when mixture reaches 250. Stir in the vanilla. Allow to cool for 1-2 minutes, then dip each apple. Place dipped apples on prepared baking sheet. Chill in refrigerator until set, about 1 hour.
- Heat chocolate and shortening in the microwave at 30 second intervals, stirring each time. Repeat until melted and fluid. Dip chilled apples, then return to baking sheet to sprinkle, if desired. Keep refrigerated until ready to serve. Enjoy!
Do you have a favorite childhood food memory? I’d love to hear about it!
Products & Brands Used in This Post
- Butter: Kerrygold
- Sugars: Domino
- Corn Syrup: Karo Brand
- Sweetened Condensed Milk: Nestle La Lechera
- Sea Salt: Saltworks
- Vanilla: Homemade, using Beanilla Tongan Beans & Absolut Vodka
- Chocolate Chips: Nestle Dark Chocolate Chips
- Shortening: Crisco
- Sprinkles: Wilton
- Le Creuset 2 3/4 quart Saucepan