Gourmet caramel apples

[Tiggeroo]

you know the giant kind with nuts and chocolate and things on them. Have you ever made them? I'm thinking of trying these as gifts. Here is a link for recipe/photos
http://www.fabulousfoods.com/cgi-bin/MasterPFP.cgi?doc=/recipes/dessert/sweets/carmelapples.html
I'd like to ship them to my niece in college and i'm wondering how hard that would be.

ETA - another question. Do you think you have to use those chocolate discs to get the nice look and make it hold up. I don't think they taste nearly as good as regular chocolate that is melted but that tends to stay soft and mushy.

 

[tekmom]

Those are very good. I don't make them that way at home, though. Just caramel. At my house gourmet cooking means not removing something from a box and poking holes in the clear covering before sticking it in the oven.

 

[Honu]

I've received them, but don't like them. I'm not a fan of chocolate on fruit, but I would guess others like them or they wouldn't make them.

You can use regular chocolate, but you'll need to temper it. Which is a special way of melting it so it hardens again. There are many instructions for tempering chocolate on Google.

 

[Tiggeroo]

ok i read the instructions for tempering. I didn't know that's what that meant. Thanks alot.

 

[marshallandcartersmo]

My brother and new SIL just gave these away as favors at their wedding last weekend. I don't know what they did wrong (they made them themselves), but the wrap they put around each apple stuck to the apple when people tried to unwrap them to eat. Just an FYI!

 

[canwegosoon]

I have made them.

Nuts -I would use chopped peanuts or cashews
Tricks-Getting apples that are fresh and will hold-no bruises. Besure to wash them good, and dry with a cloth to remove the waxyness. I would dip in chocolate, drizzel with carmel and then roll in nuts(or sprinkle with nuts). Stand the apples w sticks on a plate with waxed(or parchment paper) and put in the fridge to harden several hours. Right befor you are ready to ship I would wrap the apple in waxed or parchment paper and then slip a cello bag over or wrap in plastic, and tie off. I would enclose a note to refrigerate the apple before trying to remove the paper. If the caramel or chocolate heats up to room temperature the paper or plastic can be hard to remove.

Good luck...I would use a large firm apple like a Pink Washington, or Sugar Mac.