Caramel Apple Slices
Slice Apples away from the core into 1-inch slices. Combine caramels and water in a microwave safe bowl. Microwave in 30 second increments, stirring between each one, until totally melted (see note). This may take a few minutes. Dip the slices into the caramel, letting the excess drip off.
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Add the apple slices to the sheet pan in neat rows. I squeezed as many slices as I could on to the baking sheet, 6 down and 12 across. Step 3: Warm caramel sauce. Then add the caramel dip to a microwave safe bowl. Heat in 15 second intervals, stirring between each one, until the caramel reaches a pourable consistency.
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Lay the apple slices onto the prepared baking sheets. Spoon the melted caramel onto each slice and let set. While the caramel sets, combine the chocolate chips and vegetable oil in a separate microwave-safe bowl and microwave for 30-second intervals while stirring in-between until the chocolate has melted completely.
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Peel, core, and cut 2 pounds Granny Smith, Honeycrisp, or Pink Lady apples into 1/4-inch thick slices. Melt 6 tablespoons unsalted butter in a large skillet over medium-high heat. Add 1/4 cup packed light brown sugar, 1/2 teaspoon ground cinnamon, and 1 pinch kosher salt. Stir to dissolve the sugar. Add the apples and stir to coat.
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Freeze the caramel-covered apples for one hour. Prepare the batter by mixing the flour, egg, baking powder, sugar, apple pie spice and milk in a medium bowl. Using a large, heavy-bottomed pot, heat about 3 inches of oil over medium heat. Line a baking sheet or tray with paper towels and set aside.
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Step 4. Melt the chocolate using a microwave safe bowl in intervals. Then dip the apple slices to coat in chocolate. Step 5. Remove any excess chocolate and lay the apples on the sheet pan with wax paper. Continue until the apples are coated. Step 6. Melt the caramel in the microwave. Step 7.
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Dissolve 1 teaspoon of salt into it. Soak your apple slices for 5 minutes and then drain the water and place the apples in a ZipLoc bag, removing as much air as you can. You can keep them in the fridge for 2-3 days (or more!) without browning. When you are ready to serve, melt your caramels with 2 teaspoons of water in a microwave safe bowl for.
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Cut your apples and arrange them on a serving platter in rows. Place your unwrapped caramels into a pot with 1 Tbsp of water to smooth the caramel. Heat the caramel on medium low heat until it is melted but not burning. Add your chocolate candy into another pot. Stir constantly over low heat until it's fully melted.
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2. Make sure to pat down the apple slices to soak up any extra apple juice. 3. Allow some of the chocolate to drip onto the stick, this will act as a sort of edible glue that holds the stick and apple together. 4. Use slightly cooled caramel so that the chocolate doesn't melt off the apple slices. 5.
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Use a paper towel to pat down each side of the apple slices to remove any moisture so the caramel can stick to the apple. Take out any seeds and lay the apples down on your prepared baking sheet. Melt the melting chocolate in a microwave-safe bowl for 30-second increments. Stir, and repeat until it is melted.
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Place the slices about 2 inches apart on the prepared baking sheet. In a microwave-safe bowl, add the caramels. Microwave in 30 second increments, stirring after each increment until melted. Spoon the caramel sauce on top of the apple slices. Allow the caramel to set up for about 5 minutes.
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Step 1 - Slice the apples in full slices (not wedges) that are approximately ¼ an inch slices thick. Step 2 - Remove the seeds from the slices and pat the slices dry with paper towels. Step 3 - Insert the lollipop stick into the bottom of the apple slices. Step 4 - Place the chocolate chips in a microwave safe bowl.
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4 apples. In a microwave-safe bowl, melt the chocolate wafers for 1 minute, then stir well. Continue heating in 30-second increments, stirring in between until completely smooth. 11 oz (about 2 cups) chocolate wafers. Cut apples into ½ inch slices, about 12 slices per apple.
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Flavor: Caramel provides a rich, buttery, and sweet coating, which is the hallmark of this treat. Consistency: When melted, the caramel becomes a smooth and adhesive coating for the apple slices, ensuring the toppings stick effectively. Aesthetic: The glossy finish of melted caramel gives the apple slices an appetizing and inviting look.
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Cut puff pastry sheets into ½ inch thick strips. Mix cinnamon and sugar together and sprinkle over apple wedges. Add caramel strip on the top of the apple wedges. Wrap puff pastry strips around each apple wedge securing the caramel on the apple. Place wrapped apple wedges on the prepared baking sheet. In a small bowl, whisk egg and water together.
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Line a sheet tray with parchment paper or a silicone baking mat. Slice each apple lengthwise into ½-to-¾-inch-thick slices. Pat the apple slices dry with a cloth or paper towel. Keeping the side of the blade parallel to the apple slice, insert a paring knife about 1 inch into the skin side of each apple slice to make an opening.