Eat with Grace: Candied Apple Recipe

Before attending law school I used to make and sell candied apples by the name Apples by Grace. Candied apples make the most adorable gifts, as well as, very tasty treats! I hope you enjoy this easy recipe and feel free to share with me your choice of topping variations while making this delectable confection! (Pictured from left to right: turtle apple, peanut butter pretzel apple, and caramel walnut apple. Label designed by Johanna Det, creator of Jo & Jo.)

Ingredients

5 granny smith apples

5 wooden skewers
14 ounces (1 bag) soft caramel candy
2 tbsp water or milk
1 pkg. of chocolate almond bark
1 pkg. of white chocolate almond bark
2 cups chopped candy bars, chocolate, or nuts

Directions

Prepare a baking sheet by lining it with wax paper.
Wash and dry the apples. Remove the stems.
Boil a pot of hot water. Quickly dip the apples in boiling water to melt off the wax around the apple. Take a paper and wipe clean. Skew apples.
Place the unwrapped caramels and 2 tablespoons of water or milk in a saucepan. Continuously stir on low to medium heat until completely melted. The caramel should be smooth and liquid by the end. Remove from heat.
Hold an apple by the skewer and dip it in the caramel, tilting the saucepan at an angle and rotating the apple to cover it completely with a smooth, even layer. Bring it out of the caramel and twirl it upside down to remove excess, then set it on the prepared baking sheet.
Immediately roll in your desired topping. Sometimes if the toppings are too "heavy", I will hand pack the topping onto the apple. But be careful when you do this because caramel will be piping hot. Repeat with remaining apples.
Place the caramel-covered apples in the refrigerator to set for at least 60 minutes.
Chop almond bark and place in a microwave safe bowl. Microwave for 1-2 minutes, stirring every 30 seconds. Do not overheat the almond bark or else the chocolate will not remain smooth.
Dip the caramel-covered apple in the chocolate or drizzle with chocolate. If necessary, spoon some chocolate over the top to ensure the apple is completely covered with chocolate. Place back on the baking sheet and repeat with remaining apples. Wait until chocolate is dry.
Optional: Melt half of the white chocolate almond bark for 1-2 minutes, stirring every 30 seconds until the chocolate is smooth. With a fork, drizzle the white chocolate over the apples for an added touch.

Pick out 5 large granny smith apples.

Remove the stems.

Have a slotted spoon and paper towel handy.

Gently drop an apple into boiling water.

Immediately remove with a slotted spoon.

Gently wipe off wax and dry apple.

Insert skewers.

Prepare your desired toppings. I like to place my topping in a large pan or container so it's easier to roll the apples freely.

You can find Kraft caramels in the candy section. They also have unwrapped Kraft caramels made for baking in the baking aisle, however, those tend to be more expensive.

Unwrap caramels into a saucepan and add two tablespoons of water or milk.

Over low to medium heat, stirring constantly, melt caramels until smooth.

Dip apples in melted caramel and spin gently to remove excess caramel.

Turn apple upside-down and spin gently to dry.

Immediately roll the caramel apple in your desired topping. If the toppings are too "heavy" and immediately fall off the apple, I hand pack the toppings. If you need to do this, be extra careful because the caramel will still be piping hot.