What's 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 yield roughly 55–60 chocolate caramel apples. Simply prepare and make the apples the same way you would a regular caramel apple (directions below).
With Halloween 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 (or chocolate caramel) dip into a double boiler. (Be sure to refill water as it evaporates from the heat.)
- Heat the mixture to 175°F. Caramel begins to darken when the temperature reaches 180°F.
- Skewer apples and dip them into the caramel mixture, including ½ an inch up the skewer.
- Remove the apple from the mixture and spin to remove the excess caramel. Scrape off the bottom ⅓ of the caramel (warm melting caramel will fill this in).
- Dip/roll apples in Halloween Blend Decorettes or nuts.
- Place on parchment paper or a 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).
- 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 of caramel. Keep in mind this will lighten the color of the caramel.