Double-Chocolate Caramel Apples

Ready to try something new for this Halloween? Try this delicious (and fun!) recipe Double-Chocolate Caramel Apples. This recipe is perfect for kids, dessert and celebrations! Everyone will love this apples.

INGREDIENTS
5 Granny Smith or Fuji apples
14 ounces unwrapped soft caramels
2 tablespoons water
5 ounces bittersweet chocolate
5 ounces milk chocolate
1 cup chopped toasted almonds (optional)

DIRECTIONS

1. Rinse and dry 5 apples (we prefer Granny Smith and Fuji varieties, 6 to 8 oz. each). Insert a craft or popsicle stick halfway into the stem end of each apple. Line a baking sheet with plain parchment paper or wax paper that has been generously coated with butter.

2. In a bowl set over a pan of simmering water, combine 14 ounces (about 50 pieces) unwrapped soft caramels (such as Kraft) and 2 tablespoons water. Stir frequently until melted and smooth.

3. Holding the stick, dip each apple one at a time into the caramel about three-quarters of the way. Swirl to coat evenly.

4. Hold stem side up and use a knife to scrape excess caramel off the bottom of apple back into bowl. Place apples on the parchment paper or buttered waxed paper and refrigerate until caramel is firm, about 5 minutes.

5. Return pan of water to a boil; remove from heat. Place 5 ounces bittersweet chocolate in another bowl and set over pan. Stir frequently until chocolate is melted and smooth.

6. Dip one side of each apple in the bittersweet chocolate, turning to coat evenly. Hold stem side up and use a knife to scrape excess chocolate off bottom of apple and back into bowl. Place each coated apple on the parchment paper or buttered waxed paper and refrigerate until chocolate is slightly set, about 10 minutes.

7. Return pan of water to a boil; remove from heat. Place 5 ounces milk chocolate in another bowl and set over pan. Stir frequently until chocolate is melted and smooth.

8. Dip other side of each apple in milk chocolate, turning to coat evenly. Hold stem side up and use a knife to scrape excess chocolate off bottom of apple and back into bowl. Place each coated apple on the parchment paper or buttered waxed paper and refrigerate until chocolate is slightly set, about 10 minutes.

9. If desired, place 1 cup chopped toasted almonds (optional; we love the way these look without the nuts) on a plate. Roll bottom third of each apple in almonds to coat. Refrigerate until chocolate is firm, about 15 minutes.

[recipe & photo courtesy of: myrecipes.com]

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Apple coffee cake with maple-caramel

If your new to baking, this recipe Apple coffee cake with maple-caramel is delicious and perfect for celebrations; Birthdays, Thanksgiving, Christmas. It taste delicious and it looks amazing.

Preparation time: 20 minutes
Total time:1 hour 20 minutes
Makes:8 to 10 servings

INGREDIENTS
butter for baking pan
2 apples (we used Pink Lady and Gala)
2 cups all-purpose flour
1 tsp baking soda
1/2 tsp salt
1 tsp cinnamon
pinch ground cloves
1/2 cup unsalted butter, at room temperature
3/4 cup brown sugar
3/4 cup granulated sugar
3 eggs
1/2 tsp vanilla
1 cup sour cream

TOPPING
1/3 cup maple syrup
1/3 cup brown sugar
pinch salt
1/3 cup whipping cream
1/2 cup chopped, roasted and salted cashews

DIRECTIONS

1. Preheat oven to 350F. Grease and flour the inside of a Bundt pan or angel food cake pan

2. Peel, core and grate apples. Set aside.

3. Stir flour with baking soda, salt and spices. Set aside.

4. Beat butter with sugars using an electric mixer until creamy, about 2 min. Add eggs, one at a time, beating between each addition. Beat in vanilla. Gradually beat in one-third of flour mixture just until blended, then half of sour cream. Repeat additions, ending with flour mixture. Stir in grated apple.

5. Spoon batter into pan, smoothing the top. Bake in centre of oven until golden and a tester inserted into centre of cake comes out clean, 50 to 55 min. Cool in pan on a rack for 10 min, then invert cake onto a cooling rack to cool completely.

6. Combine maple syrup, sugar and salt in a small pot over medium heat. Stir until sugar is dissolved. Bring to a boil, then reduce heat to low and simmer for 2 min. Add whipping cream and bring back to a boil. 

7. Reduce heat and simmer, stirring occasionally, until caramel is thick and deep golden, 10 to 12 min. Remove from heat and let cool completely.

8. Drizzle cooled cake with topping and sprinkle with cashews before serving.

Originally published in the Walmart Live Better Fall 2013 issue / Photo: Vince Noguchi 

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