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Prindable's Caramel Apples Clone

Source of Recipe

Emeril Lagasse


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 semisweet 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