Friday, December 31, 2010

Festive Chocolate Caramel Apples

Recipes for 12 apples

12 red apples
1 cups white sugar
1/2 cup packed brown sugar
1/2 cup corn syrup
1/2 cup evaporated milk
1 cup heavy whipping cream
1 cup butter
1 1/4 teaspoons vanilla extract
500gr chocolate
500gr white chocolate


First prepare the apples. Remove the stem from each apple and press a craft stick into the top. Butter a baking sheet.
Then place the two chocolates in two separate double boilers and melt them and try keep them warm until you prepare the caramel.
To prepare the caramel: In a medium-size pot, stir continuously to combine the sugar, brown sugar, corn syrup, evaporated milk, whipping cream, and butter. Check regularly the temperature of the mixture with a candy thermometer while stirring. When the thermometer reaches 120oC remove the pot from the heat and stir in vanilla.
Deep and roll the apples in the caramel and place them on the prepared baking sheet. Let them stand for a while and then deep them in the chocolates trying to get some nice decoration on each one of them. You might even place some chocolate in a small cornet and decorate with it the chocolate.
Arrange the apples in the baking sheet and let them stand for at least 45 minutes before serving.
Serve them on special occasions. Enjoy!