It’s apple-picking season and that means making caramel apples! First, let’s start out by picking the right apple. Tart apples are the best choice for delicious caramel apples. Due to the high acid content, Granny Smith apples do not turn brown after cutting as soon as most other apple varieties. Granny Smith apples have firm flesh that holds its shape when sliced.
- Inset 1 skewer into each apple.
- In glass measure, combine caramels and water.
- Microwave until melted, about 2 minutes.
- Add sea salt; stir well.
- Dip each apple into the caramel and place it onto a sheet pan lined with parchment paper.
- Refrigerate until caramel is firm, about 1 hour.
For an optional chocolate swirl:
- Place chocolate chips into a zipper bag and set into a bowl of hot tap water.
- Let sit until melted, about 15 minutes.
- Dry bag thoroughly; snip one corner with scissors and have one person drizzle chocolate while another quickly rotates caramel apple to create a swirl effect.
- Store in refrigerator until serving.
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