Okay so I totally admit that I stole this idea/ recipe for Caramel/Chocolate apples from my friend Lanesia.
Last Saturday their family came over to watch the Auburn game (War Eagle), and we had an AMAZING feast! I made Bacon Swiss dip as an app, and a Bartlett Red pear salad with home-made raspberry vinegarette dressing. Lanesia and her husband David bought an entire beef tenderloin and had it cut into the most delicious steaks. She also brought twice baked potatoes and amazing caramel apples. (She definitely outdid herself!)
I didn’t get an actual recipe from her, as far as step by step instructions.
Her apples looked like they came from a gourmet chef, mine looked like they came from a 5 year old, but at least they tasted just as wonderful! (I should have taken a picture of hers! 🙂 BTW- my caramel didn’t go on as thick for some reason… I am going to do more investigating about this and figure out a remedy! Pictured below: my copycat apples…
Melt 100 caramels with 4 tablespoons of water. This will make 10 apples.
Cover apples in the caramel. Let set up for an hour on wax paper in the fridge.
Heat chocolate on the stove in a double boiler (careful not to scorch). I used Ghiradelli morsels.
Dip half of the apple, and cover in sprinkes. Allow to cool in fridge…Voila!
Lanesia’s tip was to use Granny Smith apples if you like the sour/sweet combo, and use red delicious if you like a more traditional caramel apple!