Wednesday, October 29, 2014
JEAN'S CARAMEL - CHOCOLATE APPLES
4 or 5 apples
1 package (14 ounces) caramel candies
1/2 teaspoon salt
2 tablespoons water
1/4 cup semisweet chocolate
Remove stems and blossom ends from apples. Make sure apples are completely dry.
Heat caramel candies, semisweet chocolate, salt, and water in top of a double broiler over hot water, stirring frequently until caramels and chocolate are melted and mixture is smooth. Remove from heat.
Keeping sauce over hot water, place each apple in hot caramel - chocolate sauce, spooning sauce over apple until it is completely coated. Insert wooden skewer in stem and remove from sauce and place on waxed paper. Refrigerate until caramel-chocolate coating is firm.