gourmet apple treats

Candy apples go as far back as anyone can remember. When the circus came to town; during the annual town fair; at the local carnival these candy-coated treats widened the eyes of many youngsters, and some of the grown-ups, too. These days, the candy apple has evolved into a whole new creature: the gourmet apple. Covered in everything that anyone could possibly think of, these tend to be thickly coated up to more than an inch with a variety of confections.

Purchasing these can be quite expensive, and most folks don’t tend to buy such luxuries for themselves. If you’re in that category and would love to partake of a gourmet apple, or would like to offer one as a gift during a special occasion, then try your hand at creating one of your own. Here are some suggestions for gourmet apples that aren’t difficult to put together and will provide a lot of fun if you decide to turn the experience into a gourmet-apple-making party.

Before we move on to specific gourmet apple types, there are some basics that need to be addressed. When choosing an apple variety, it’s strongly suggested that you use Granny Smith. This is a tangy green apple that complements the sweetness of the toppings perfectly.

Further, if you plan to do a multi-layered gourmet apple, you’ll need to be prepared to place the apple(s) in the freezer between layers, in order to ensure that each layer is firm before applying the next. Finally, finished apples should be placed on waxed paper in an area that’s dry and of moderate temperature until firm.

CHOCOLICIOUS APPLES

Materials:

  • 4 Large, Firm Apples
  • Wooden Sticks
  • 1 Bag of Milk Chocolate Chips
  • 1 Bag of White Chocolate Chips
  • 1 Bag of Non-Pareil Covered Chocolate Chips
  • Waxed Paper

Melt the milk chocolate and white chocolate chips (in separate containers), using either a double boiler or the microwave, and keep them warm so that they retain a liquid consistency throughout the dipping and drying process. Place the non-pareil coated chocolate chips in a deep bowl and push sticks into the tops of each of the washed and dried apples.

Dip each of the apples individually into the milk chocolate mixture and place in the freezer until firm. When firm, dip into the white chocolate mixture and place in freezer until firm. Continue alternating between milk and white chocolate mixtures until you have three layers of each, ending with a white chocolate layer.

After the last layer is applied, do not place in the freezer. Instead, dip the apple into the non-pareil covered chocolate chips and drizzles with milk chocolate and then white chocolate. Place on waxed paper and allow them to dry or place them in the freezer until firm.

S’MORE CARAMEL APPLES

Materials:

  • 4 Large, Firm Apples
  • Wooden Sticks
  • 2 Bags of Caramels
  • 1 Bag of Miniature Marshmallows
  • 1 Bag of Milk Chocolate Chips
  • 1 Box of Graham Crackers
  • Waxed Paper

Melt the caramels and milk chocolate chips (in separate containers), using either a double boiler or the microwave, keeping the chocolate mixture warm so that it retains a liquid consistency throughout the dipping and drying process.

Wash and dry the apples, pushing the wooden sticks through the tops when finished. Dip apples in melted caramel and place in the freezer until firm. When firm, dip into milk chocolate and refreeze until firm. Once firmness has been achieved, dip into the milk chocolate a second time, then roll in a mixture of small graham cracker pieces and miniature marshmallows. Drizzle milk chocolate over the top and allow to dry on waxed paper until firm.

TURTLE APPLES

  • 4 Large, Firm Apples
  • Wooden Sticks
  • 2 Bags of Caramels
  • 1 Bag of Milk Chocolate Chips
  • 1 Bag of Pecan Halves
  • Waxed Paper

Melt the caramels and milk chocolate chips (in separate containers), using either a double boiler or the microwave, keeping the chocolate mixture warm so that it retains a liquid consistency throughout the dipping and drying process.

Wash and dry the apples, pushing the wooden sticks through the tops when finished. Dip apples in melted caramel and place in the freezer until firm. When firm, dip into milk chocolate and roll in pecan halves. Drizzle caramel and milk chocolate over the top of the apple and allow them to dry on waxed paper.

SNOW WHITE’S APPLE

Materials:

  • 4 Large, Firm Apples
  • Wooden Sticks
  • 1 Bag of White Chocolate Chips
  • 1 Bag of Miniature Marshmallows
  • 1 Box of White Chocolate Covered Raisins (or yogurt covered raisins)
  • 1 Jar of Macadamia Nuts
  • Waxed Paper

Melt the white chocolate chips, using either a double boiler or the microwave, keeping it warm so that it retains a liquid consistency throughout the dipping and drying process.

Wash and dry the apples, pushing the wooden sticks through the tops when finished. Dip apples in melted white chocolate and place in the freezer until firm. When firm, dip into white chocolate again and roll in a mixture of miniature marshmallows and white chocolate covered raisins. Drizzle white chocolate over the top of the apple, sprinkle crushed macadamia nuts over the drizzle and allow them to dry on waxed paper.

NUTTY APPLES

Materials:

  • 4 Large, Firm Apples
  • Wooden Sticks
  • 1 Pound of Spanish Peanuts
  • 1 Bag of Milk Chocolate Chips
  • 1 Bag of Peanut Butter Chips
  • Waxed Paper

Melt the milk chocolate and peanut butter chips (in separate containers), using either a double boiler or the microwave, keeping them warm so that they retain a liquid consistency throughout the dipping and drying process.

Wash and dry the apples, pushing the wooden sticks through the tops when finished. Dip apples in milk chocolate, place in freezer and allow them to become firm. Remove from freezer, dip into peanut butter mixture and roll in Spanish peanuts. Place on waxed paper and allow time to set.

When firm, dip into milk chocolate and place in freezer until firm. When firmness has been achieved, dip into peanut butter mixture, roll in Spanish peanuts and drizzle milk chocolate over the top, followed by a drizzle of the peanut butter mixture. Allow drying on waxed paper until firmly set.

CANDY BAR APPLES

Materials:

  • 4 Large, Firm Apples
  • Wooden Sticks
  • 1 Bag of Milk Chocolate Chips
  • 8 Candy Bars (such as Butterfinger, Nestle’s Crunch, Fifth Avenue, etc.)
  • 1 Small Bag of Salted Peanuts
  • Waxed Paper

Melt the milk chocolate chips, using either a double boiler or the microwave, keeping it warm so that it retains a liquid consistency throughout the dipping and drying process.

Wash and dry the apples, pushing the wooden sticks through the tops when finished. Dip apples in milk chocolate, roll in crushed candy bars and allow them to dry on waxed paper. When dried, dip in milk chocolate and roll in crushed candy a second time, drizzle milk chocolate on the top and sprinkle crushed peanuts onto the drizzle. Allow to dry on waxed paper.

You should keep in mind that gourmet apples can become quite heavy, due to the layering of various toppings and sauces. This heaviness, coupled with the richness of the flavor, makes it impractical for one person to enjoy an entire gourmet apple on their own. Generally speaking, these should be sliced and served on dessert plates to family members or guests.

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