Chocolate Covered Apples--Shelf Life?

Sugar Work By BakeNShake Updated 25 Oct 2007 , 5:11am by melysa

BakeNShake Posted 1 Oct 2007 , 12:25am
post #1 of 12

Hi,
I am planning on making some chocolate covered apples for my son's birthday and was wondering how far in advance I can make these. I would like to be able to go ahead and get these out of the way before making the cake. Any ideas how long these will keep? Should I keep them in the fridge the whole time? or just let the choc set and then store them on the counter top?
TIA

11 replies
BakeNShake Posted 1 Oct 2007 , 2:42am
post #2 of 12

No one?
I would really appreciate anyone's advice.
TIA

jen9936 Posted 1 Oct 2007 , 2:53am
post #3 of 12

Anytime I make these, they never stick around long enough to store them! Sorry I'm no help but maybe this will give you a bump and someone with more experience can help you.

ValMommytoDanny Posted 1 Oct 2007 , 2:59am
post #4 of 12

I don't know either but I have a friend who makes and sells those caramel ones with the chocolate on top of them and they have held for a week or more. I think if you keep them cool and dry you should be ok.

Good luck...

(Now I am drooling, I love my friend Dee's apples... yummy!)

cakeladydi Posted 1 Oct 2007 , 3:04am
post #5 of 12

I used to work at a shop that was known for its gourmet apples. They were dipped in homemade caramel, rolled in chopped pecans then drizzled with milk chocolate and white chocolate. We let them dry at room temp then bagged them, tied the bags up with curly ribbon and placed in the cooler. I have had these apples in my fridge at home for a month before and my husband would cut them and they were perfectly fine. I think anything on the outside of the apple seals it and keeps it fresh. We refrigerated them mostly because of the caramel. But we also made them without the pecans and those were practically dipped in chocolate to cover the caramel so it wouldn't stick to the bags. I think I would probably keep them in the fridge and maybe make them a few days to a week ahead of time.
Hope this helps.


Diane

PS: Just a hint: To keep them from sticking to our trays after they were dipped we would lightly sprinkle our trays with sugar. Once they harden you can brush off any loose sugar and they turn out great. Good Luck

adawndria Posted 1 Oct 2007 , 3:10am
post #6 of 12

Apples will keep for a month or so refrigerated, according to the grocery store label I get. I imagine the caramel and chocolate will stay fresh for a while. The only problem could be the chocolate turning white. Definitely wrap them so they don't pick up smells or tastes from the fridge.

adawndria Posted 1 Oct 2007 , 3:10am
post #7 of 12

Apples will keep for a month or so refrigerated, according to the grocery store label I get. I imagine the caramel and chocolate will stay fresh for a while. The only problem could be the chocolate turning white. Definitely wrap them so they don't pick up smells or tastes from the fridge.

CarolAnn Posted 1 Oct 2007 , 3:36am
post #8 of 12

My experience with simple caramel apples and the big caramel drizzled with choc and rolled in nuts kind was that once you jam a stick in them you essentially pop a hole in their shelf life. You can keep them a little while but the air starts getting in around the stick and the juice starts to flow etc etc. It's sort of like a bug bite in an apple. It starts to turn brown the soft. You get the picture. I've made and given them as gifts and I always tell the recipients not to try and save them for long. This has been my experience, for what it's worth.

Truthfully? I don't believe in letting those babies sit around my kitchen very long. Hmm....I think I just happen to have some wrapples in my pantry.

cakeladydi Posted 1 Oct 2007 , 12:33pm
post #9 of 12

Just don't drive the stick all the way through to the bottom of the apple and be sure the chocolate seals good around where the stick will go into the top. Round sticks work better than the popsicle type. You can cut dowel rods and sharpen just enough so that it will go into the apple easier. CKSouth has them precut and sharpened.
We have also made thousands of these for youth fundraisers for mission trips at our church.

BakeNShake Posted 1 Oct 2007 , 2:58pm
post #10 of 12

Thanks to everyone for the great advice!!

ANicole Posted 25 Oct 2007 , 4:45am
post #11 of 12

Yes, these are great tips, and I was wondering about this also.

melysa Posted 25 Oct 2007 , 5:11am
post #12 of 12
Quote:
Originally Posted by adawndria

. The only problem could be the chocolate turning white.




as long as the chocolate is tempered correctly, it will not bloom. just remember, SLOW heat/cooling transitions , and they will be fine.

i agree with carolann about the stick reducing the shelf life...its gross biting into such a pretty treat and having the inside all brown and mushy. i would do these only a couple of days early max. once they are set at room temp and wrapped, i'd refrigerate until the party.

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