Envy apples are now in stores. We laid in a stock of big, juicy ones at Trader Joe. And for the week leading up to Valentine’s Day, we’re going to have our “apple a day” coated in caramel and white chocolate. White chocolate tinted pink, that is. So pick up ingredients and have fun making this recipe for yourself, and for all your special valentines.
Thanks to Envy Apples’ ENZA Turners & Growers for the recipe.
Want some additional choices? Check out these sweet recipes for Valentine’s Day.
> The history of caramel apples and candy apples.
This recipe makes for apples, but we increased it to make a dozen. For better flavor, we substituted Guittard white chocolate chips instead of white chocolate candy coating. We’re simply not fond of the flavor of candy coating (the benefits of which are less expensive and meltier).
You can wrap the apples in cellophane and tie with a bow, or place them in individual gift bags.
In addition to serving whole apples on a stick, you can first cut the apples into wedges then serve on smaller popsicle sticks, lollipop sticks or skewers.
1. WASH the apples and press a popsicle stick into the stem end, deep into the middle of the apple. Set out an empty bowl for sprinkling the apples.
2. MICROWAVE the caramels and sweetened condensed milk in a small bowl in 30-second intervals until they start to melt. Then melt in 15-second intervals until smooth and warm, stirring as needed. You don’t want the caramel mix to be boiling hot and super loose, just warm enough to be able to coat the apple. The hotter it is, the longer it takes to set and the more likely it will drip off the apple.
3. DIP each apple and rotate them so that all sides are coated, then let the excess drip off. Place the coated apples onto a flat surface (e.g. a cutting board or a baking sheet) lined with parchment paper. To speed up the process, place the coated apples in the refrigerator to chill more quickly. Meanwhile…
4. MELT the candy coating or white chocolate in 15-second intervals until warm, with no clumps left. Stir in food coloring drop by drop to get your desired color.
5. DIP the caramel apples into the warm white coating or chocolate and let the excess drop off. Hold the apples over an empty bowl and immediately coat with sprinkles (or decorate as desired).
6. RETURN the apples to the parchment paper and allow the chocolate/coating to set. Serve as desired.