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    Poison Apples: Prindable's Caramel Apple


    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

 

 

 

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