With roots dating back to the 1950s, caramel-dipped apples have become and established and time-honored tradition during the fall holidays. They can also prove to be more of a trick than a treat for those indulging in the specialty creation.
For help mastering your festive staple using Peter’s Caramel, follow the below instructions and tips.
Melting and Dipping
- Wash apples in warm water to remove any wax. Dry thoroughly.
- Allow apples to get to room temperature (68°-70°F)
- Place caramel in microwave-safe bowl.
- Cook on high for 1 minute. Stir.
- Cook on 50% power for 1 minute. Stir again.
- Repeat at 50% until thoroughly melted, being careful to avoid scorching. Temperature of caramel should reach 180°-190°F for full melt.
- Add 1 lb. white confectionery wafers to 5 lbs. Peter’s Caramel to help further resist cold flow and run.
- Maintain caramel in the 160°-180° range, stirring sparingly to minimize air bubbles.
- Insert stick into stem of apple being careful not to pierce through the bottom.
- Completely coat the apple with caramel, including pierce point, to obtain maximum shelf life. Allow excess to drip back into bowl.
- Once you have coated the apple, scrape the excess off the bottom. Flip the apple upside down for a moment to help cool.
- Place apple, stick up, on parchment paper.
- If applying toppings that stick to the apple, such as peanuts, sprinkles, or candy pieces, apply immediately while caramel is still warm.
- If drizzling with tempered chocolate, let apple cool before application
- For fastest setup and to minimize “feet”, refrigerate apples after dipping for 10-15 minutes. Avoid prolonged refrigeration to prevent condensation.