I probably need to work on my dipping technique, and I'm not sure what is the optimal temperature at which to cook the caramel is, or what's the best caramel-to-apple ratio, but for my first try I think it went okay.
I started with cold, refrigerated apples, because you want the caramel to start to set up, otherwise it just pools at the bottom of the apple. Again, here's another one of those details I would like the answer to- how long do I let the caramel cool before I dip? Tricky.
Since the temperature I picked for the caramello bars was 230 degrees, that decision was made for me, and I was busy with the bars, so I just dipped the apples when I got around to it. I stuck them in the fridge as soon as possible, but I lined my baking sheet with waxed paper, but that didn't work so well. The caramel still stuck to that. I didn't even think about a silpat or parchment paper.
I left a couple of the apples plain for the kids, and the other four I drizzled melted chocolate over them just for fun. Of course, being the snob that I am, only Dove chocolate would do for me so I had to run to the store (for like the third time that day) just to buy chocolate.
I haven't tried one yet. There's been too much other junk in this house. I did however clean out what was left of my dipping bowl with apple slices when the caramel got too low. Those were yummy.
-Notes-
9/22- after thoroughly enjoying one of the chocolate drizzled ones, I think next time it would be better with more caramel. I'll try cooking it to a higher temperature, or maybe I have to dip it twice or something. I think it will be a goal this year to figure it out.
1 comment:
That's it. I'm coming over to your house.
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