This is a Food Network recipe. The original post can be found here.
- Vegetable oil cooking spray
- 6 small apples, washed and dried, stems removed *see Cook’s Note
- 2 (9.5-ounce) bags soft caramel candies, unwrapped (recommended: Kraft Classic Caramels)
- 1/4 cup pulp-free orange juice
- 1 (4-ounce) bar 53 percent cocoa dark chocolate, chopped into 1/2-inch pieces (recommended: Nestle Chocolatier)
- Assorted small candies, chopped nuts, and sprinkles
- Some apples have a wax coating that will prevent the caramel from sticking. To remove the wax coating, dip the apples for 4 seconds in 6 cups of boiling water mixed with 1/4 teaspoon white vinegar. Dry thoroughly before using.
Special equipment: 6 craft or thick wooden sticks
- Line a baking sheet with parchment paper and spray it with vegetable oil cooking spray. Insert the craft sticks halfway into the stem-ends of the apples.
- In a medium, heavy saucepan, over low heat, combine the caramel candies and orange juice.
- Cook, stirring occasionally until the candies have melted and the mixture is smooth (about 10 minutes). Set aside to cool for 2 minutes. Dip the apples in the caramel until coated and put them on the parchment paper until firm, about 2 hours.
- Put the chocolate in a medium bowl and set it over a pan of barely simmering water. Stir until the chocolate is smooth and melted. Using a fork, drizzle the melted chocolate over the caramel.
- Put the apples back on the parchment paper for 10 minutes. Sprinkle with small candies, chopped nuts or sprinkles and allow the chocolate to harden, at room temperature, for about 3 to 4 hours.