Food & Drink Critique
|Posted by Dustin Morrell on September 21, 2015 at 5:50 PM|
With the melon baller just scoop out ball sections of the apple. They actually were coming up with awesome ideas of things to do with it.This was about 4 large apples scooped. Use a hard, crisp apple when making these. I think granny smiths are the best. When finished scooping apples with melon baller, place them on a baking sheet with wax paper, use cake pop stick to handle them by sticking the stick into each balled apple. Melt Caramel pices as directed on the package of caramels. Let caramel cool for 3-5 minutes before you dip them. place back on a greased sheet of wax paper
Here are a few tips for getting the caramel to stick:
Let the caramel cool BEFORE you dip the apples. It has to thicken a little and not be so hot.
Apples should be room temperature.
If there is still skin on the apple, make sure the waxy skin is gone. OR boil the apples whole for about 30 seconds to get the wax off, then scoop them out.
We had MUCH better luck after doing the first 2 tips.
Also, don’t store them in the fridge, they tend to “sweat” and the caramel can come off. These were so fun to make and so cute when they were done, that we are making more for their teachers but this time with chocolate and nuts as well!
† Original Recipe written by mylitter.com, revised version written by Chef Dustie®