How to make Chocolate Covered Apples YouTube
Cut your apples and arrange them on a serving platter in rows. Place your unwrapped caramels into a pot with 1 Tbsp of water to smooth the caramel. Heat the caramel on medium low heat until it is melted but not burning. Add your chocolate candy into another pot. Stir constantly over low heat until it's fully melted.
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Dissolve 1 teaspoon of salt into it. Soak your apple slices for 5 minutes and then drain the water and place the apples in a ZipLoc bag, removing as much air as you can. You can keep them in the fridge for 2-3 days (or more!) without browning. When you are ready to serve, melt your caramels with 2 teaspoons of water in a microwave safe bowl for.
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Freeze the caramel-covered apples for one hour. Prepare the batter by mixing the flour, egg, baking powder, sugar, apple pie spice and milk in a medium bowl. Using a large, heavy-bottomed pot, heat about 3 inches of oil over medium heat. Line a baking sheet or tray with paper towels and set aside.
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Add the apple slices to the sheet pan in neat rows. I squeezed as many slices as I could on to the baking sheet, 6 down and 12 across. Step 3: Warm caramel sauce. Then add the caramel dip to a microwave safe bowl. Heat in 15 second intervals, stirring between each one, until the caramel reaches a pourable consistency.
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Step 4. Melt the chocolate using a microwave safe bowl in intervals. Then dip the apple slices to coat in chocolate. Step 5. Remove any excess chocolate and lay the apples on the sheet pan with wax paper. Continue until the apples are coated. Step 6. Melt the caramel in the microwave. Step 7.
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Cut puff pastry sheets into ½ inch thick strips. Mix cinnamon and sugar together and sprinkle over apple wedges. Add caramel strip on the top of the apple wedges. Wrap puff pastry strips around each apple wedge securing the caramel on the apple. Place wrapped apple wedges on the prepared baking sheet. In a small bowl, whisk egg and water together.
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Flavor: Caramel provides a rich, buttery, and sweet coating, which is the hallmark of this treat. Consistency: When melted, the caramel becomes a smooth and adhesive coating for the apple slices, ensuring the toppings stick effectively. Aesthetic: The glossy finish of melted caramel gives the apple slices an appetizing and inviting look.
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Rich, creamy, crunchy, sweet, and a bit tart, one stick of these caramel apple bites is literally the perfect bite. You only need 3 ingredients for these easy fall treats, and they're as fun to.
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For the Caramel Apples. Slice Apples away from the core into 1-inch slices. Toss with lemon juice and pat dry with a paper towel and let sti while you prepare the caramel. Combine caramels and cream in a microwave-safe bowl. Microwave in 30-second increments, stirring between each one until microwave-safe (see note).
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Drizzle With Caramel: Microwave the caramel bits and water for 30 seconds, stir, and if necessary, heat for 10-15 seconds until melted. Drizzle the caramel over the chocolate coated apples. Decorate: Immediately place any toppings over the caramel and chill in the refrigerator for 15-30 minutes or until set.
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4 apples. In a microwave-safe bowl, melt the chocolate wafers for 1 minute, then stir well. Continue heating in 30-second increments, stirring in between until completely smooth. 11 oz (about 2 cups) chocolate wafers. Cut apples into ½ inch slices, about 12 slices per apple.
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Use a paper towel to pat down each side of the apple slices to remove any moisture so the caramel can stick to the apple. Take out any seeds and lay the apples down on your prepared baking sheet. Melt the melting chocolate in a microwave-safe bowl for 30-second increments. Stir, and repeat until it is melted.
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Lay the apple slices onto the prepared baking sheets. Spoon the melted caramel onto each slice and let set. While the caramel sets, combine the chocolate chips and vegetable oil in a separate microwave-safe bowl and microwave for 30-second intervals while stirring in-between until the chocolate has melted completely.
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Peel, core, and cut 2 pounds Granny Smith, Honeycrisp, or Pink Lady apples into 1/4-inch thick slices. Melt 6 tablespoons unsalted butter in a large skillet over medium-high heat. Add 1/4 cup packed light brown sugar, 1/2 teaspoon ground cinnamon, and 1 pinch kosher salt. Stir to dissolve the sugar. Add the apples and stir to coat.
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Place the slices about 2 inches apart on the prepared baking sheet. In a microwave-safe bowl, add the caramels. Microwave in 30 second increments, stirring after each increment until melted. Spoon the caramel sauce on top of the apple slices. Allow the caramel to set up for about 5 minutes.
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2. Make sure to pat down the apple slices to soak up any extra apple juice. 3. Allow some of the chocolate to drip onto the stick, this will act as a sort of edible glue that holds the stick and apple together. 4. Use slightly cooled caramel so that the chocolate doesn't melt off the apple slices. 5.
