So the caramel cooks to 236 degrees. We poured it into the bowl and now it's cooled and it's 200 degrees and that's the right temperature to dip the apples into the caramel. That's what I'm going to do.
If you can get a bowl that is narrow enough so you can submerge the apple in one swoop, that's great. It's not the end of the world, I mean you could swirl in kind of get it on its side, but it just makes this easier. So there you go, mine is maybe deep enough, swirl it around. Then lift it up and let it drip. Try to get as much off as you can. When you finally put it on the baking tray that's prepared either a silpat or foil that's been buttered, it's going to pull, you just can't help that, but you want to try and minimize it as much as possible. After it does pull that way, it's going to go into the fridge and at that point it's going to be pliable and you can touch it and you can shape it better. So nothing to worry. There we go and we had a little air bubble there.
Okay, there we go dipped in the caramel. I'm going to put it on my silpat and then I'm going to do another one. Swirl it around. Some people like to just cover half the apple with caramel and that's fine. Whatever you are into. Then again try and let it drip to get as much off as possible. You end up with this big flat disk on the bottom, if you haven't done this. It makes the good eating. We bite into the apple and there is big chunk of caramel underneath, but -- kind of just getting that one last bit off, turn it up. Yeah, that looks pretty good. I am going to turn this one down as well.
Now these need to go into the fridge for about 15 minutes. Get them cool, so then you can do the next step and this is optional. At this stage you can put nuts and chocolate chips and all sorts of things on it, but I like to then coat it with chocolate and then do that. So I'm going to put these in the fridge, but they can wait, because of the magic of video, I have one that's already done.
This one I had made and it's been chilled in the fridge. I'm going to put my caramel to the side and grab my chocolate. This is just semi-sweet chocolate, and you can do anything. White chocolate, milk chocolate whatever you like. I often will deep in white chocolate and then cover it with coconuts, sweeten coconuts. The white and white is kind of meet.
What we have today to add to the chocolate after it gets on the apple, here I have chopped up oreos. They're Halloween oreos, the cream is orange. I don't know you guys have that, but it really looks fun. It tastes exactly the same, but I thought these were nice and hallowenish by mini M&M's and these are toffee bits, a Heath Bar is the brand of the bar that we have around here. These are mini chocolate chips and these are peanuts. So I'm going to dip, oh! It's sticking. I am going to dip this apple into the chocolate, because mine is a little shallow, I'm going to have to do a little swirling, but that's okay. Then, the stick helps obviously and this too you have to let it drip, but it's so good.
I'm going to coat this one with the oreos. So I just want to make sure. Now I am not going to lie to you and that this can be messy. So I think it's kind of better instead of rolling it. It's like when you want to put stuff on the edge of a cake, you lift it up. So I did do at the bottom, but then just sort of touch it on, just except the fact you're going to mess, and that's all. You can have it to go up as the size of the apple as high as you like, whatever you like.
Now my plan and I'm going to show you some ones that I had made already is to put them in bags, cellophane bags and tie them with a ribbon and pass them out to some of my colleagues at work. One woman in particular loves Halloween, it's her favorite holiday. So there you go, it's all coated, I'm going to put it on the prepared pan. We'll come back in about 15 minutes.
These are some of the apples that I've made. This one is coated in semi-sweet chocolate and then covered with toffee bits. This one is covered with the Halloween oreo cookie crumbs. This one, this is s'more apple, caramel, then the chocolate, then it was dusted with graham cracker crumbs and then little mini marshmallows, and you'll see. Well, let me I'll just go to the rest of them. Hold on. Last but not least this apple was dipped in white chocolate and then covered with sweet and shredded coconut.
Now you'll see on the top of all of them, when I was dipping them I had the chocolate, so I filled the couple of cornet with some melted chocolate and I drizzled it on the top. I wanted to make it look pretty around the stem, and that's an easy thing to do. This got drizzled with the chocolate as well.
So I hope this were fun. We had a great time and happy Halloween wherever you are, and I look forward to see you soon.
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