An apple a day...

You've probably  heard the saying "an apple a day keeps the doctor away". I don't think these yummy apples are quite the type being referenced... but then again, they might just do the trick! My Fancy Caramel Apples got their share of chilling in the fridge, I placed each one in the center of a square of cellophane and tied festive ribbon around the top. The deliveries of these little Christmas gifts started today! After everyone here had his sample, of course.

Fancy Caramel Apples
makes 8

(READ ALL DIRECTIONS BEFORE BEGINNING)

8 small to medium sized apples
24 oz milk chocolate (chips or bars, chopped)
12 oz white chocolate (chips or bars, chopped)
16 oz. chopped pecans, optional
2 14oz. tubs caramel (I use Concord Foods brand)
8 thick long wooden skewers (found at restaurant supply stores or craft stores)

Wash and dry apples, remove stems, and refrigerate apples for several hours before beginning. Put 2 cookie sheets in the freezer. You will put the apples on these as you make them. After each stage of dipping, each apple should go onto the tray in and be put in the refrigerator until the next dipping.

Put a skewer through the top of each apple, being very careful not to break through the skin on the bottom of the apple (or it won't last as long).

Melt caramel according to package directions.  Dip/spoon caramel onto the first apple. If using pecans (which I recommend, of course), roll apple in pecans and press pecans onto apple immediately after dipping in caramel. Put on a tray in the refrigerator and repeat with the remaining apples. Apples should chill for one hour before proceeding to the next dipping stage.

After one hour, microwave half of the chocolate on half power at 45 second increments, stirring and repeating as necessary until smooth. Be careful not to overheat chocolate or it will become clumpy. A 4-cup Pyrex glass measuring cup works well for this, as the apples can be easily dipped into the chocolate. Dip/spoon chocolate onto one apple, scraping off the bottom before placing it back on the tray in the refrigerator. Repeat with remaining apples.

Melt white chocolate. (If it doesn't become thin enough for drizzling, you can add 1 or 2 T. shortening and stir until smooth.) Drizzle across the tops of apples. This can be done with a spoon or by putting melted chocolate into a plastic bag and snipping off a tiny corner of the bag and squeezing out the white chocolate, which gives you a little more control.

Refrigerate for at least 2 hours before packaging in cellophane (bags or on a roll) and tying with a bow. Apples will keep in the refrigerator for up to 2 weeks. These are easiest to eat if the stick is removed and apple is cut into sections (as you would a regular apple).

Enjoy!