Thursday, October 20, 2011

Apple Pie Caramel Apples

Twice a year we treat ourselves to yummy Rocky Mountain Chocolate Factory caramel apples.  Our favorite?  You guessed it.....the Apple Pie Caramel Apple.  Why only twice a year?  Since they are a little pricey, we treat ourselves to one every LDS General Conference (April and October).  But then I decided, if I could figure out how to make them myself, then I could have them all year round!!!  So let me introduce  you to the most heavenly taste around!  I give you...the Apple Pie Caramel Apple!

6 - 8 Granny Smith Apples
2 pkg Kraft Caramels (14 oz size)
2 T milk

White Chocolate

2 pkgs Nestle White Chocolate Chips
2 tsp Shortening

Cinnamon Sugar
1 c Sugar
3 tsp Cinnamon

1.  Boil a pot of water.
2.  Quickly dip apples in boiling water.  This removes the waxy film that is on the apples.  Dry them thoroughly.
3.  Place apples on a cookie sheet covered with wax paper and lightly sprayed with cooking spray.  Place in fridge to cool 15 minutes.
4.  Place caramel and milk in microwave safe bowl.  Microwave in 30 second increments, stirring often until caramels are completely melted.
5.  Dip apples in caramel.  Twirl the apple around a few times.  Hold it over the bowl and let it drip for a minute until the caramel settles.  Place back on the wax paper lined cookie sheet.
6.  When all apples are dipped, place back in the fridge.
7.  Place white chocolate chips in microwave safe bowl.  Microwave in 30 second increments until chocolate is melted, stirring often.  DO NOT get chocolate too hot.
8.  Add shortening to chocolate when it's completely melted and stir until incorporated.
9.  Mix sugar and cinnamon in a regular cereal bowl.  Make sure the cinnamon is mixed in well.
10.  Roll apples in chocolate and let them drip above the bowl for a minute.
11.  Roll in cinnamon sugar and place back on cookie sheet.
12.  Place back in fridge for 15 minutes or so until chocolate hardens.  I keep them in the fridge as they will start to "wilt" if they get too warm.


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