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Do you have a food that brings up happy memories of fall? Candied and caramel apples do that for me. Just thinking about candied and caramel apples makes me feel the chill of fall air, and I can picture myself smaller and picking pumpkins at the now defunct farm stand near my mom’s house. I cannot tell you if I got candied apples from there or not, but I know fall isn’t fall until I make some for myself.
While stocking up on baking supplies at Walmart for the hurricane that was supposed to come last week, I made sure to stop at the Holiday Bake Center display and get the goods for my caramel apples, and a few other upcoming recipes. I love when these displays pop up; everything I need for my seasonal treats is all in one spot and for a low price.
I thought using KRAFT Caramel Bits to make caramel apples would be a fun activity while we were stuck inside, and I grabbed BAKER’S ANGEL FLAKE Coconut and BAKER’S Semi-Sweet Chocolate to dip the apples in as well. It was while I was walking around the display that I thought of how fun it would be to make spiderwebs using BAKER’S White Chocolate, and wished it was the 80s so I could package the cute apples up for Halloween. I think I am going to make a few more at a later date for the boys’ teachers on Halloween!
There are two tips I want to share before you start making these spiderweb caramel apples. The first is how to make the caramel harden without the “pool” at the bottom. You know the part I mean, the flat hardened puddle of caramel around where the apple sat when hardening. To avoid that, invert your apples in baking racks like above when hardening; any excess will drip off instead of settling!
Tip number two has to do with the white chocolate. White chocolate melts at a lower temperature than other chocolates, and is much more temperamental and will harden and become ruined easier than other chocolates as well. I highly suggest using a double boiler. I do not have a double boiler but I made one for this by boiling water in a pot and sitting a larger pot on top to melt the chocolate in.
- 6 apples
- 11 oz. Kraft Caramel Bits
- 2 Tablespoons water
- 1 box Baker's Semi Sweet Chocolate
- ½ box Baker's White Chocolate
- ½ cup Baker's Angel Flake Coconut
- 6 spider rings
- Scrub apples and dry with a towel. Stick skewers or lollipop sticks in the top center of apples. Set Aside.
- Pour bag of Caramel Bits in a pot and add the water. Stir continuously over med-low heat until all bits have melted. Hold apples by the stick and dip then swirl around caramel until apple is covered. Lift apple from caramel and spin slowly to drain excess caramel, then place stick side down in an elevated cooling rack. Refrigerate for and hour.
- Melt the semi sweet chocolate over low heat, stirring constantly. Dip the apples in the chocolate the same way you did with the caramel. I left 2 apples just caramel, dipped 2 in the chocolate for a layer over the caramel and dipped 2 in to chocolate only the bottoms.
- Dip the chocolate apple bottoms in the Angel Flake coconut (I did 2 and left 2 without coconut to have a variety) and return all to the cooling rack and back to the refrigerator for another hour.
- Using a double broiler, melt the white chocolate. Place apples bottom down/stick up on parchment or wax paper. Drizzle the chocolate over the apples, spinning the apples every few drizzles. Return to refrigerator for 30 minutes at least.
- Drop the spider ring over the sticks as garnish, and enjoy!