Embrace your inner child with pastry chef Heather Bertinetti’s homemade candy apples — with a twist.
Better-Than-Classic Candy Apples Recipe
6 firm apples, such as Granny Smith, washed well and dried
1 14-ounce bag soft caramel candies
10 ounces semisweet chocolate, roughly chopped
2 tablespoons vegetable shortening
About 1 1/2 cups of your favorite candied apple coating, such as finely chopped nuts, M&M candies, or shaved chocolate
Special equipment: Wooden skewers
Line a baking sheet with aluminum foil and grease it lightly with shortening or nonstick cooking spray.
Push one skewer down through the stem into the core of each apple. Set aside.
In a nonreactive bowl, combine the caramels with 3 tablespoons water and melt in the microwave in 15-second intervals, stirring well between each interval.
Working with one apple at a time, dip and swirl each apple in the melted caramel to cover it most of the way up. Swipe the bottom of the apple against the rim of the bowl to wipe the excess caramel off of the bottom of the apple and place it, stick side up, on the baking sheet. Repeat to coat all of the remaining apples. Place the dipped apples in the refrigerator until the caramel has set, about 10 minutes.
While the caramel is setting, set up a double boiler. Fill a medium pot with about 1-inch of water and place it over medium-high heat. Bring the water up to a boil and then reduce the heat to low to maintain a simmer. Place a metal bowl that is larger than the opening of the pot on top of it and add the chocolate and shortening to the bowl (note: it’s important that the water not touch the bottom of the bowl, otherwise your chocolate could burn). Stirring occasionally, melt the chocolate and shortening together until smooth and glossy. Remove the chocolate from the heat.
Using the same method as you did with the caramel, dip the apples one at a time in the melted chocolate, covering them most of the way up and leaving a small bit of caramel showing at the top. While the chocolate is still wet, roll each apples in the topping of your choice and return them to the greased baking sheet. (Note: If using a heavier candy, such as M&M’s, place the chocolate-covered apples in the refrigerator for 3 to 4 minutes until the chocolate just begins to set and then roll them in the candy – this will help to keep the candies from sliding off the apple.) Transfer the apples to the refrigerator until the chocolate sets, about 30 minutes.
Store the apples at room temperature, individually wrapped in plastic, for up to 5 days.
Ready to make these mouth-watering candy apples? Get more helpful tips in the video below.
In association with Rachael Ray at www.rachaelray.com