Caramel apples are a seasonal favorite this time of year, but when you turn them into chocolate caramel apples, the flavor really pops.

To start wash your apples well, making sure they’re not waxy (if they’re waxy, the caramel has a hard time sticking to the apples). Pull out the stems and insert a stick. You can use the treat sticks they sell with baking supplies, but the apples look cuter if you use natural sticks from the woods. Just wash them off well before inserting them into your apples.

Put the apples in the fridge while you cook your caramel as the the cold apples will allow the caramel to harden faster on them. To cook the caramel you can use either a microwave or a stove top. For a microwave, add a tablespoon of water to 2 cups of caramel chips and put it in the microwave for 2-3 minutes until it’s melted. Stir it well. For a stove top, add a tablespoon of water to 2 cups of caramel chips and put the burner on low, stirring constantly until melted.

Once your caramel is melted, dip your apples into it to make caramel apples. Let the excess caramel drip back into the pan, and scrap the bottom so it remains flat. Put the dipped caramel apples on a cookie tray covered in wax paper and stick them in the fridge again for a half hour.

While the apples are cooling off in the fridge, melt chocolate chips the same way you melted the caramel chips, but replace the water milk instead (it gives it a richer flavor). Then dip your caramel apples into chocolate, again allowing the excess to drip back into the pan, and scraping the bottoms to keep them flat. You now have chocolate caramel apples.

Place your finished chocolate caramel apples on your waxed paper covered cookie tray again and stick them in the fridge for 15 minutes to harden the chocolate. Then pull them out and enjoy your chocolate caramel apples.

By Amber Reifsteck ~ The Woodland Elf

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