I was going to try my hand at doing caramel/chocolate apples - Dip apples in caramel then chocolate and then add toppings like crushed peanuts, Oreos, sprinkles etc.
I had a few questions so thought I'd ask on here... if anyone can please help, I'd really appreciate it!
1. Do you suggest using the caramel apple wraps or the dip? I don't want it to be a messy job, so I was considering the wraps, but do they taste good?
2. If the dip is better, should I get the Midways dip or the loaf? I was researching online and came across several CC threads but didn't find anything on what is better.
I think if you don't like a mess the wraps would be better.
I saw the coolest idea the other day. "mini" caramel apples. Someone had used a melon baller to scoop out parts of peeled apples and then they covered the mini scoops with caramel. Then put them on a stick. A healthier alternative to cake pops, and really, really cute!
They also sell tins of tiny apples that you could put on a stick and caramelize. :)
How about the Peters caramel loaf - lots of people swear by it. Just melt it and dip.
Howdy. In 2011, I finally got around to making the custom, huge, fancy, caramel and chocolate apples that sell for $6-$20 per apple in boutiques and online. Here is a photo of two of the apples along with some other chocolate treats made that year:
They turned out EXACTLY like the fancy-dancy-oooh-la-la expensive apples. I used Midway canned caramel (#10 can) purchased on line. I purchased some extra-fancy, huge, Granny Smith apples at Costco. I used Guittard A'Peels dark and white chocolate. I invested a LOT of time searching for a pretty wrapping that didn't cost a fortune. (Finally settled on "good enough" that you can see in the photo above.)
They were a pain in the butt. They were expensive. They were time consuming. They have a short shelf life. I will NEVER do them again..... I will pay $6-$20 if I want one for myself.
Why you may ask? Because I made about 50 of those gorgeous, drop-dead-fabulous apples and gave them as gifts. I expected people to fall over and faint with the wonderfulness of receiving homemade caramel/chocolate apples. HA! Didn't happen. No one was rude nor ungrateful, but for the massive amount of work involved, the huge expense, etc., ALL of my gift recipients LOVED the huge, oversized Pecan Turtles and Chocolate Dipped Oreos WAAAAAAAAAAY better.
Everyone "ooooh'd and aaaaah'd" over the chocolate Christmas ornament. They said, "...thanks..." for the apple(s), then preceded to rave about the pecan turtles.
Hmmmm.....I thought. Just about ANYTHING chocolate is easier, quicker, less expensive, and is better received than the apples.
Now with all that said, I am glad I finally did the apples. Like a difficult recipe, it's out of my system now, and I won't be hearing the siren call of fancy-schmancy caramel chocolate apples ever again...... whew......
I do not recommend the wraps (tried 'em). Peters Caramel log is excellent, but for a lot of apples, the Midway works best in my opinion.
Here are some of the links that I used to compile suggestions, instructions, and ideas. You'll find a LOT of stuff if you do a google search.
Thank you so very much!!! I did look up online and was wondering which option would be advisable and better suited for making about 125 apples?
Midway canned caramel
Peter's Caramel loaf
Melt Dulce de Leche cans with some water and use that?
Looking for something that tastes yummy and is easy to work with.
Also, I found this supplier offering great prices, but they don't have a phone number on the website, and I haven't found anything about them online, if they are reliable to purchase from -
http://www.allbulkfoods.com/product_info.php/products_id/227501 - anyone purchased anything from allbulkfoods.com??
For 125 apples, I would definitely use Midway.
You'll need to do some online research re: quantity, how to clean/dry apples, etc.
Also, start investigating NOW for the packaging components & pricing.
I ended up using Wilton (or other) plain, 6" cardboard circles. (I was going to go "fancy" and cover with food-safe Fanci-Foil before putting the apple on the cake circle, but it takes too long, adds more expense and frustration and I was wanting those apples OUT OF MY LIFE by that point.
Then I used the cheap-o 50 gallon bags for $1.00 (the kind that uses twist ties to close the bags). After putting the apple on the circle and putting it in the bag, I used scotch tape to "bring in the corners" of the bag. Used the twist tie for the tie, then used a ribbon.
You can attach a business card by punching a hole in the corner and threading the ribbon through before the final tie.
AThanks Apti! I was reading online that the Midway dip needs to be warmed for at least 2-4 hours so it reaches the right consistency, and also that it can scorch on the bottom or stay hard if not warmed properly.
I also saw several caramel recipes that needed cooking for 20 mins and were ready to use....I'm getting inclined towards making my own caramel.....
I surely am going to purchase packing supplies this week so I'm well prepared :-)
Have fun and don't forget to post pictures!!!! (and you may find that some of the apples fall "up" against gravity and fall in your mouth...... That's called "quality control".)
aw..thanks! lol!!! I surely will do quality control! :-D