Wednesday, 28 September 2011

White Chocolate Caramel Apples

White Chocolate Caramel Apple(c) 2008 Elizabeth LaBau, licensed to, Inc.

White Chocolate Coconut Caramel Apples feature the classic combination of white chocolate, macadamia nuts, and toasted coconut on top of traditional caramel apples. The sweet richness of the caramel and white chocolate is balanced by the crisp apples, salty nuts, and toasted coconut.


  • 4 ripe apples
  • 4 wooden skewers
  • 14 ounces (1 bag) soft caramel candy
  • 2 tbsp water
  • 2 cups white chocolate chips
  • 2 tbsp shortening
  • 1 cup roasted salted macadamia nuts
  • 1 cup toasted coconut


1. Prepare a baking sheet by lining it with aluminum foil and spraying the foil with nonstick cooking spray. Coarsely chop the macadamia nuts. Combine them with the toasted coconut in a bowl and set aside for now.

2. Wash and dry the apples carefully. Remove the stems, and stick the skewers firmly in the stem ends.

3. Place the unwrapped caramels and the water in a microwave-safe bowl. Microwave for 1 minute, then stir, then microwave for an additional minute or until completely melted. The caramel should be smooth and liquid by the end.

4. Hold an apple by the skewer and dip it in the caramel, tilting the bowl at an angle and rotating the apple to cover it completely with a smooth, even layer. Bring it out of the caramel and twirl it upside down to remove excess, then set it on the prepared baking sheet. Repeat with remaining apples.

5. Place the caramel-covered apples in the refrigerator to set for at least 30 minutes.

6. Place the white chocolate chips and shortening in a microwave-safe bowl and microwave until melted, stirring every 45 seconds to prevent overheating.

7. Dip a caramel-covered apple in the white chocolate. If necessary, use a spoon to pour the white chocolate over the top to ensure the apple is completely covered. While the chocolate is still wet, press a handful of macadamia nuts and coconut over the entire surface of the apple.

8. Place the apple back on the foil-covered baking sheet and repeat with remaining caramel apples, white chocolate and toppings.

9. Refrigerate the apples until the chocolate sets, about 30 minutes. If you will not be serving the apples immediately, tightly wrap them individually in plastic wrap and store them in the refrigerator for up to a week.

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