Email to Andrea Ritter      

Caramel Apples

Source of Recipe

Bob


List of Ingredients

6 large red apples
6 small wooden dowels, (6")
2 cups caramel, warm
2 cups melted milk chocolate, warm
2 cups melted white chocolate, warm
2 cups melted semi-sweet chocolate, warm
2 cups pecan pieces, toasted



Recipe

Wash and pat dry each apple. Place each skewer down the center of each
apple. Line a baking sheet with parchment or waxed paper. Dip each apple in
the caramel sauce, coating completely. Place on the baking sheet and
refrigerate until firm.

Dip each caramel apple for a second time in the melted milk chocolate,
coating completely. Place on the baking sheet and refrigerate until firm.
Dip each apple a third time in the white chocolate, coating completely.
Place on the baking sheet and refrigerate until firm. Dip each apple for a
final time in the semi-sweet chocolate, coating completely. Place on the
baking sheet and sprinkle each apple with the pecans. Refrigerate until firm
and serve.

Yield: 6 apples