I have always and will always hate traditional candy apples. The ones coated in that sickly sweet solid candy shell that shatters into a million shards of razor sharp glass with every bite.
I thought candy apples were just not my thing for years, until I tasted a gormet candy apple in Las Vegas.
The sharp, crisp green apple was covered in a thick gooey layer of salted caramel and then dipped in chocolate and sprinkled with crushed nuts. It was a revelation!
This recipe is my version of those glorious Las Vegas candy apples.
These candy apples are really simple to make and so unbelievably delicious.
Make sure your apples are at room temperature before you begin, gooey salted caramel does not stick to cold apples.
I like to sprinkle my candy apples with chopped nuts or chocolate popping candy but you can also use crushed M&Ms or Oreos.
Chewy Caramel and Chocolate Candy Apples
6 granny smiths apples, washed, dried and at room temperature
300ml double cream
300ml golden syrup
300-400g milk or dark chocolate
mixed nuts, chopped
To Make the Candy Apples:
Insert lollipop sticks into the room temperature apples.
Combine the double cream and golden syrup in a large saucepan, cook, stiring over a medium heat until the mixture reaches 118C on a candy thermometer.
Remove from the heat and stir in the salt.
Dip each apple into the caramel, turning it in the caramel to coat.
Set the caramel coated apples onto greased baking paper to cool.
Melt two thirds of the chocolate over a double boiler, remove from the heat and stir in the remaining chocolate. Continue to stir until all of the chocolate is melted.
Dip each apple into the chocolate, turning to coat.
Set the chocolate coated apples onto greased baking paper, sprinkle with crushed nuts and leave to set.
Store your chewy caramel apples in the refrigerator and bring to room temperature to serve.
Happy Halloweern Baking. X