The holidays are fast approaching. That means gift giving and baking.
Combine the two by creating delicious caramel dipped apples with a few dried Door County cherries attached to the delicious chocolate coating.
Here’s the recipe for this stunning and edible gift. For more “gifts for giving” check out my Edible Treasures article from several year’s ago in Edible Door Magazine. In addition to the delicious apple recipe, my mother’s recipe for Stollen is included along with some delicate cherry linzer cookies from friend and fellow culinary teacher Janice Thomas.
Caramel and Chocolate Dipped Door County Apples
Makes 6 apples
6 sticks for apples
6 large firm red apples
One 11-ounce bag of caramels
2 tablespoons heavy cream
4 ounces of bittersweet chocolate
4 ounces white chocolate
¾ cup chopped toasted almonds
½ cup dried Montmorency cherries
Clean and dry the apples. Line a baking pan with parchment paper and spray with nonstick food spray. Place a stick in each apple.
Unwrap caramels and place in a medium to small sized pot. Add the cream and cook on very low heat until the caramels melt. Watch carefully so it doesn’t burn. Alternately place caramels and cream in a microwavable bowl and microwave slowly until caramel melts.
Place the chocolates in two separate bowls. Carefully microware until melted. Be very careful with the white chocolate as it can burn easily.
Dip the apples into the caramel. Dip bottoms into the chopped almonds then “paste” a few cherries onto the bottom of the apples by inserting them onto the caramel. Use a spoon to spin chocolate around the apples in a decorative design. Set apples on the prepared parchment baking pan. Let chocolate and caramel dry for several hours.
Place in individual plastic bags (these can be purchased at most party supply stores) then tie bag with a decorative ribbon.