Deluxe Dipped Apples Recipes

DELUXE DIPPED APPLES

Steps:

• Bring 3 inches of water in a medium saucepan to a boil.
• Insert a craft stick into the top end of each apple.
• Dip the apples, 1 at a time, into the boiling water for 20-30 seconds, this will remove the wax coating on the apples. Dry thoroughly and place onto a sheet pan lined with parchment or wax paper.
• Prepare the caramel by adding caramel candies and milk to a medium saucepan over medium heat. Stay close and stir often while the candies melt. Once melted, remove from heat and allow to sit about 1 minute.
• Dip each apple in the caramel, turning slowly to coat. Continue to turn, allowing any excess to drip back into the saucepan.
• If desired, dip the bottoms of each apple into nuts, chocolate chips or other garnish.
• Cool apples completely on the prepared sheet pan then wrap individually and store for 2 to 3 days in an airtight container.

MARBLED DIPPED APPLES

Steps:

• Line a baking sheet with wax paper. Insert ice pop sticks into the cores of the apples and set aside.
• Place the colored chocolate discs into separate glass bowls and melt in the microwave according to package instructions. Drizzle a few tablespoons second and third colors in to the base color; do not stir.
• One at a time, fully dip the apples in the base color, twisting and turning as you remove them to create marbled patterns. Allow the excess to drip off, then set on the prepared baking sheet. Refrigerate the dipped apples for at least 15 minutes to harden.

DELUXE CHOCOLATE-CINNAMON DIPPED APPLES

Steps:

• Melt the white chocolate chips in a microwave-safe glass or ceramic bowl in 30 second intervals, stirring after each melting, for 1 to 3 minutes (depending on your microwave). Do not overheat or chocolate will scorch. Stir in the cinnamon. Spread the mixture thinly on wax paper into a 9 inch square, then place onto a baking sheet. Freeze until hard, about 5 minutes. Remove from the freezer and crush the white chocolate into small pieces and place into a bowl.
• Melt the semisweet chocolate chips in a microwave-safe glass or ceramic bowl in 30 second intervals, stirring after each melting, for 1 to 3 minutes (depending on your microwave). Do not overheat or chocolate will scorch. Skewer each apple slice with a fork. Dip the apple into the semisweet chocolate, wiping off excess, then dip the apple into the white chocolate pieces. Carefully remove the fork and place the chocolate dipped apple slices onto a plate covered with wax paper. Refrigerate until hard, about 45 minutes.

CHOCOLATE DIPPED APPLES

Steps:

• Insert wooden craft sticks or lollipop sticks into the cores of the apples at the stem. Place the roasted peanuts and candies on separate plates. Set aside.
• Place the chocolate into a metal or glass bowl and set over a pan of barely simmering water. Stir frequently until melted. Remove from the heat. Dip apples into the melted chocolate, turning to coat completely. Dip or roll in candy or nuts, then place on a sheet of waxed paper. Repeat with remaining apples. Allow apples to set at room temperature until the chocolate is firm, about 20 minutes, before serving.

GOURMET CARAMEL APPLES

Steps:

• Bring a large pot of water to a boil. Dip apples into boiling water briefly, using a slotted spoon, to remove any wax that may be present. Wipe dry, and set aside to cool. Insert sticks into the apples through the cores.
• Line a baking sheet with waxed paper and coat with cooking spray. Place the unwrapped caramels into a microwave-safe medium bowl along with 2 tablespoons of water. Cook on high for 2 minutes, then stir and continue cooking and stirring at 1 minute intervals until caramel is melted and smooth.
• Hold apples by the stick, and dip into the caramel to coat. Set on waxed paper; refrigerate for about 15 minutes to set.
• Heat the chocolate with 1 tablespoon of shortening in a microwave-safe bowl until melted and smooth. Dip apples into the chocolate to cover the layer of caramel. Return to the waxed paper to set.
• Melt the candy melts in the microwave with the remaining shortening, stirring every 30 seconds until smooth. Use a fork or wooden stick to flick colored designs onto your apples for a finishing touch. Refrigerate until set, overnight is even better.

DELUXE CHOCOLATE-CINNAMON DIPPED APPLES

Steps:

• Melt the white chocolate chips in a microwave-safe glass or ceramic bowl in 30 second intervals, stirring after each melting, for 1 to 3 minutes (depending on your microwave). Do not overheat or chocolate will scorch. Stir in the cinnamon. Spread the mixture thinly on wax paper into a 9 inch square, then place onto a baking sheet. Freeze until hard, about 5 minutes. Remove from the freezer and crush the white chocolate into small pieces and place into a bowl.
• Melt the semisweet chocolate chips in a microwave-safe glass or ceramic bowl in 30 second intervals, stirring after each melting, for 1 to 3 minutes (depending on your microwave). Do not overheat or chocolate will scorch. Skewer each apple slice with a fork. Dip the apple into the semisweet chocolate, wiping off excess, then dip the apple into the white chocolate pieces. Carefully remove the fork and place the chocolate dipped apple slices onto a plate covered with wax paper. Refrigerate until hard, about 45 minutes.

DELUXE CHOCOLATE-CINNAMON DIPPED APPLES

Steps:

• Melt the white chocolate chips in a microwave-safe glass or ceramic bowl in 30 second intervals, stirring after each melting, for 1 to 3 minutes (depending on your microwave). Do not overheat or chocolate will scorch. Stir in the cinnamon. Spread the mixture thinly on wax paper into a 9 inch square, then place onto a baking sheet. Freeze until hard, about 5 minutes. Remove from the freezer and crush the white chocolate into small pieces and place into a bowl.
• Melt the semisweet chocolate chips in a microwave-safe glass or ceramic bowl in 30 second intervals, stirring after each melting, for 1 to 3 minutes (depending on your microwave). Do not overheat or chocolate will scorch. Skewer each apple slice with a fork. Dip the apple into the semisweet chocolate, wiping off excess, then dip the apple into the white chocolate pieces. Carefully remove the fork and place the chocolate dipped apple slices onto a plate covered with wax paper. Refrigerate until hard, about 45 minutes.