Whats better than chocolate and caramel together? How about a chocolate caramel apple? New this month we're featuring Mom's Homestyle Chocolate Caramel Apple Dip. Two great tastes in just one can. It couldn't be any easier!
At Popcorn Supply Company, we have Mom's Chocolate Caramel Apple Dip available by the individual can or a full case of 6 cans. Each can weighs 8 lbs and can yeild roughly 55-60 chocolate caramel apples. Simply prepare and make the apples the same as you would a regular caramel apple (directions below).
With Hallowen rapidly approaching, spice up these apples by also using our Halloween Blend Decorettes. After dipping your apples in the chocolate caramel, simply roll them in the orange and black decorettes. They make the ultimate Halloween treat or take home gifts for your guests!
How To Make Caramel Apples
- Use clean, dry apples that are at room temperature. Typically unwaxed Granny Smith or Empire varieties work best.
- Place the caramel (chocolate caramel) dip into a double boiler. (Be sure to refill water as it evaporates from the heat).
- Heat the mixture to 175 degrees. Caramel begins to darken when the temperature reaches 180 degrees.
- Skewer apples and dip them into the caramel mixture, including 1/2 an inch up the skewer.
- Remove the apple from the mixture and spin to remove the excess caramel. Scrape off the bottom 1/3 of the caramel (warm melting caramel will fill this in).
- Dip/ roll apple in Halloween Blend Decorettes or nuts.
- Place on parchment paper, or lightly greased tray to cool.
- Stir caramel in between dipping apples to remove air bubbles.
- Let apples stand for about 10-20 minutes to allow the caramel to settle (or refrigerate).
- Be sure to store the apples in a cool/dry place.
- The caramel will only stick to the apples for 1-2 days.
- If you desire a thinner coating, mix in some evaporated milk. Use 4-6 ounces for every 8 lbs or caramel. Keep in mind this will lighten the color of the caramel.