Well these have to be my new favourite dessert. A huge step up from the red toffee apples we grew up with. Although Americans have been enjoying these for years, we Australians are truly missing out!
Take a crisp Granny Smith apple, dip it in a dark, honey caramel and coat in your favourite Belgium chocolate and toppings. The combinations are as great as your imagination. Toasted nuts, crushed candy bars or biscuits, M&M’s, dried fruits and even marshmallows. The caramel I tried first was a standard recipe and tasted ok but I wanted more than OK. So the search was on for a caramel recipe of Old, the type Grandma use to make. Unfortunately I can’t share the one I have found because its so good I’m using it on the apples I sell. But its easy to find caramel scratch recipes…..
If that’s too daunting…I am selling them for $10.95 an apple + $6.95 postage ( Australia only). If your interested message me with your order and don’t forget to tell me which topping you would like. Or make your own combination, I’m happy to accommodate you. You really must try a caramel apple at some stage in your life. And they make fantastic Easter presents.
The five flavours I made this week were :
Golden Rough – dipped in Belgium Milk Chocolate with toasted coconut.
Big Kid – dipped in Belgium Milk Chocolate and rolled in mini M & M’s.
Triple Choc – dipped in Belgium Milk Chocolate with dark and white chocolate drizzles.
Apple Pie – dipped in White Belgium Chocolate and cinnamon sugar. ( My favourite! )
Dark Almond – dipped in 53% Belgium Dark Chocolate and rolled in toasted almonds, sprinkled with Pink Himalayan rock salt.
I’m off to experiment with new flavours…mmmmmmm.