When I was younger and my teeth were stronger, I use to tear into caramel apples. Working with youth later on I got the chance to share the opportunity of creativity of gourmet apples lining up bowls of crushed cookies, marshmallows, butter fingers and more. Check out the recipe below for pointers on Gourmet Apples from anoccasionalchocolate.com– commentary from MCCN Editor, Crystal J
Heat the bulk caramel in the microwave in a microwave-safe bowl in 30-second intervals to avoid scorching. Be careful! That is hot, boiling, sticky, sugar! Hot hot hot! Keep the caramel warm by placing the bowl on top of two towels that are laid on top of your frying pan, set on low heat.
Make a small cut in the apple where you would like the stick to go, and put the caramel apple stick into the apple.
Dip 1 apple into about 150°F caramel, submerging it. Lift the apple out, allowing the excess caramel to drip back into the bowl. Turn the apple up and hold it for several seconds to help set the caramel around the apple. Place this coated apple on greased foil. Repeat with remaining apples and caramel, spacing apples apart (caramel will pool on foil).
Let the apples cool for about 5 minutes. Push the caramel that has pooled around the apple back up against the apple.