Haven't tried these myself, but saw them flipping through their catalog.
David lebovits has a tutorial for caramelized white chocolate that is caramelish tasting. (and to die for) Could always buy a caramel extract/oil to flavour chocolate, or make a toffee like that used on toffee apples, that way it would still have a cake pop crunch but without the chocolate aspect.
AI found a blog where a woman was making "inside out" caramel apples. They look amazing and I am going to makethem this weekend. In any case, her recipe for the caramel is as follows;
Lemon juice from one lemon (applicable if making the inside out caramel apples) 5 apples. (if needed for caramel apples
Below is the caramel recipe 1/2 cup of water 1 envelope of caramel hot chocolate mix 1/4 cup of sweetened condensed milk (coconut milk can be used as a non dairy substitution 1/4 cup of Hersheys caramel sauce (like you would put on ice cream. Found next to the other Hershey syrups and toppings 1 envelope unflavored gelatin 1/4 cup sugar 3/4 cup of water ( or vodka, butterscotch schnapps or brandy)
It may be too thick for your use but thought I would post it for you.
To finish as caramel apples... Cut 5 Granny Smith apples in half lengthwise Using a small paring knife, cut an even boarder around the outter edge of theapple Using your mellon baller, follow your outline to remove the inside the apple Try to keep a clean edge when removing the apple core After removing the core, the apple should look smooth for best results Use a pastry brush, apply lemon juice to keep apple from turning brown
Now for the caramel... In med saucepan, combine the 1/2 cup water and add one envelope of caramel hot chocolate mix Wisk until mix desolves Add 1/4 cup of sweetened condensed milk Add 1/4 cup of the Hershey caramel sauce Sprinkle i packet of gelatin into mixture evenly After it has soaked for a few minutes, heat the mixture on med-low heat, whisking occasionally, until it reaches a simmer. This ensures the gelatin is fully dissolved Add 1/4 cup of sugat Then add 3/4 cup of water, schnapps, vodka or brandy
Prep the apples by drying the lemon juice out with a towel. The mixture will not stick to the lemon juice
Place apples on a cupcake pan to stable them befor pouring the hot mixture Put the caramel in a large measuring cup (or anything you can pour from) Fill each apple to about 1/8 inch from the top Refrigerate a few hours or overnight. Place apples face down on cutting board, use a very sharp knife and cut in one clean slice.
You end up with apple quarters, with caramel inside.
Her blog is Colleen Lopez. This is dated September 16th if you would like pictures. She has them listed in the Beauty catagory. They look amazing!!
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