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Award Winning Gourmet Caramel Apples homemade (from scratch carmel), all natural, no preservatives. Our candy apples won best overall by The Wall Street Journal. You deserve one of our Amy's apples. We offer twenty gourmet candied varieties!
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A crisp apple, generously enveloped in creamy caramel, packed with sweet yet mouth-puckering flavor – many of us have experienced the satisfaction of crunching into a Caramel Apple, a classic treat that's fun to eat off a stick or sliced. However, what’s the difference between a traditional Caramel Apple and one that is deemed “gourmet”?
Find the best places to eat in Carmel Valley Our current favorites are: 1: Plaza Linda Restaurant, 2: Kathy's Little Kitchen, 3: Holman Ranch Tasting Room.
- Ingredients
- Directions
5 large Granny Smith apples
1 (14 ounce) package individually wrapped caramels, unwrapped
7 ounces chocolate candy bar, broken into pieces
1 cup colored candy coating melts
Bring a large pot of water to a boil. Dip apples into boiling water briefly, using a slotted spoon, to remove any wax that may be present. Wipe dry, and set aside to cool. Insert sticks into the apples through the cores.
Line a baking sheet with waxed paper and coat with cooking spray. Place the unwrapped caramels into a microwave-safe medium bowl along with 2 tablespoons of water. Cook on high for 2 minutes, then stir and continue cooking and stirring at 1 minute intervals until caramel is melted and smooth.
Hold apples by the stick, and dip into the caramel to coat. Set on waxed paper; refrigerate for about 15 minutes to set.
Heat the chocolate with 1 tablespoon of shortening in a microwave-safe bowl until melted and smooth. Dip apples into the chocolate to cover the layer of caramel. Return to the waxed paper to set.
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- Dessert
Nov 17, 2022 · The ever-popular martini cart serves playfully brilliant home-pickled onions for the perfect Gibson, olives stuffed with local blue cheese, select vodka profiles for a delectable craft martini and many varieties of hand-picked olives and gins in between.
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