Gourmet Candy Apples

Large red fancy apples
Unwrapped caramels or homernade caramel
Chocolate flavored almond bark
Vanilla flavored almood bark
Assorted toppings: chopped nuts (any and all kinds), granola, raisins, dried fruits, coconut, crushed graham crackers, toffee, M&M brand candies (seasonal colors), crushed candy bars of any kind, candy corn, marshimllows, small candies or sprinkles, etc.

Unwrap and melt caramels over low heat in a double boiler. Hoittemade caramel topping may
also be used (see recipe below). Melt dipping chocolate and vanilla flavored almond bark in
separate containers in the microwave on medium heat stirring every 30 seconds.

Insert a fork into the top of an apple (at room temperature) to use as a handle while preparing, as
the apple will get heavy. Spread melted caramel over 1/2 of the apple and immediately roll in,
nuts or another topping of your choice. Do the same on the other side of the apple. (You will
need to place apple in the freezer on a small plate for a few minutes between each layer to help
set the caramel and the chocolate.) Next drizzle or spread more caramel over the entire apple
and roll in a different topping. Drizzle chocolate over apple and add more toppings. Next,
drizzle vanilla flavored almond bark over apple and add more toppings. Continue layers until
apple has approximately I ” of toppings. Apple will keep up to two weeks in the refrigerator.

To cut and serve apple: Cut apple into quarters and remove the seeds and core. Next cut each
quarter crosswise into wedge shaped pieces. The gourmet apple is a rich dessert and will serve
approximately 6- 8 people.
1 1/2 c. granulated sugar
1 1/2 c. brown sugar
1 1/2 c. butter
1 1/2 c. light corn syrup
1 can (14 oz.) sweetened condensed milk

Combine ingredients in a heavy saucepan. Stirring constantly, bring to a boil. Cook until
mixture reaches 238 degrees or forms a firm ball when added to cold water. Use as a caramel
coating for candy apples or use to make wrapped caramels by pouring into a greased 9″ x 13″
pan and cooling overnight. Cut and wrap as deaired.

Recipe from book Sweet Surprises for the Holidays – By Alisa Bangerter and Mella Bedell

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