How to Make Bride and Groom Chocolate Caramel Apples

1. Buy fresh, crisp Granny Smith apples.

2. Buy a 5 lb. loaf of Peter's Caramel. (Much easier than making caramel and way faster than unwrapping Kraft caramels. A 5 lb. loaf of caramel will cover approximately 30 apples. Which means if you are making 35 apples like I did, you will run out of caramel at the end.)

3. Buy 6 lbs. of white chocolate melting wafers and 2 lbs. of milk chocolate melting wafers. (I went to the local kitchen goods store and bought Guittard, but I hear that Merckens is the very best.)

4. Buy a pack of wooden candy apple sticks, plastic treat bags, and sheer ribbon.

5. Start to doubt yourself. Call Rocky Mountain Chocolate Factory to see how much they charge to make bride and groom apples. Drop your jaw when they tell you the price. Remind yourself that you can do this.

6. Wash and dry the apples.

7. Poke the wooden sticks through the top of the apples.

8. Cut off a large piece of parchment paper and put onto a baking sheet.

9. Melt the caramel in a bowl in the microwave. (If the caramel is too thick, add 1 tsp. of evaporated milk or coconut milk per lb. of caramel. If the caramel is too thin, add 1 tsp. of powdered sugar per lb. of caramel. Or do what I did and add both.)

10. Dip your apple into the bowl of caramel and swirl it around to get a nice, thick coating. Be sure that the caramel covers the area where the apple was pierced to help with preservation. (I am going to buy one of these microwave apple dippers when they become available again.)

11. Reheat the caramel after every four or five apples to return to desired temperature.

12. Place caramel apples onto the parchment paper. When the baking sheet is full, move into refrigerator (or cool garage).

13. Allow the caramel to cool and harden for a few hours.

14. Cut off the caramel "feet" or puddle of caramel that forms at the bottom of the apple.

15. You can attempt to temper the chocolate, but if you are a novice like me, it might not work out anyway, so feel free to save yourself the trouble and skip this step. (Take a look at the white part of the groom apple and you can see some white marks. That is evidence of untempered chocolate.)

16. Heat the white chocolate melting wafers in a plastic bowl in the microwave. (Heat at 30 seconds at a time on medium temperature.)

17. Dunk the caramel apple into the bowl of white chocolate, covering all of the caramel.

18. Place onto the parchment paper. When the baking sheet is full, move back into the refrigerator (or cool garage).

19. Allow the white chocolate to cool and harden for an hour or two.

20. To make the bride apples, fill a decorating syringe with white chocolate and make swirly designs on top of the first layer of white chocolate. The swirls cover up lots of imperfections, so save the best looking apples for the grooms.

21. To make the groom apples, heat the milk chocolate melting wafers in a plastic bowl in the microwave. Then dip one side of apple and then other side to create the lines for the tuxedo. Use a toothpick or other small tool to create the buttons.

22. Allow the chocolate caramel apples to cool and harden. Place in plastic treat bags. Use ribbon to tie a bow on top, and you're finished! They didn't turn out looking quite as polished as the picture I was trying to copy, but not bad for my first try.

P.S. We left one of these chocolate caramel apples in the refrigerator for a week. We ate it tonight and it tasted great. Still crisp and there was no browning on the inside of the apple.

1 comment:

Anonymous said...

Looked everywhere for a tutorial for these apples. Thank you so much for sharing! Will attempt them in the morning :)