A Chocolate Fudge Caramel Apple A Day...
Fall is here and it is time to go apple picking - a wonderful family outing in the fresh air. Kids, young and old, enjoy filling their bags with apples, but soon you are home and have way more apples than you know what to do with. This Chocolate Fudge Caramel Apple is the most delicious way to make good use of those apples, whether picked at the orchard or picked up from the supermarket. The apples are easy to make, so enjoy for dessert or as a party treat this autumn season. Dress them up with a bow and present on a decorative leaf and it can be a chocolatey treat at even the most grown up of parties.
This recipe makes five apples. There will be extra chocolate fudge because you need to be able to dip an apple completely. Save the the extra fudge for another fall favorite, Chocolate Pumpkin Fudge.
5 small apples (preferably Macintosh)
1 pack of Caramel Apple Wrap
4 tablespoons Butter
1 1/3 cup Evaporated Milk
3 1/3 cups Granulated Sugar
1 teaspoon Salt
4 cups measured Miniature Marshmallows
3 cups Semisweet Chocolate Morsels
2 teaspoons Pure Vanilla Extract
Makes 5 apples
Preheat oven to 200 degrees.
Wash and thoroughly dry 5 apples.
Remove caramel from waxed sheets and place 5 pieces on cookie sheet. Place apples on sheets.
Stretch each sheet gently from center out like pizza dough and pull over apple, trying to cover sides and bottom as much as possible.
Insert the wooden stick into the top of the apples.
Bake 5 minutes and remove promptly.
Allow to cool.
To make the fudge, measure out all ingredients. Once fudge is complete, you will need to angle the saucepan to submerge the apples. Have a rolled up towel ready to angle the pan. Place apples nearby, so you can work quickly when fudge is ready.
Place butter, sugar, evaporated milk and salt in a medium size saucepan.
Bring to a slow rolling boil for 4 1/2 minutes, stirring constantly.
Remove from heat.
Add miniature marshmallows and morsels and stir until completely dissolved and smooth.
Use the rolled up towel, placed under one side of the saucepan, to angle the pan so you can submerge the apples. Immediately roll apples in fudge.
Place back on waxed squares.
Decorate with wooden sticks and fall ribbon before serving.