Posted on August 29th, 2008 by Deb.
Butterfinger Caramel Apples
| Last Update: 8/28 4:48 pm |
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Kneader’s Butterfinger Caramel Apple’s
Prepared by Chef Tami Vincent, Kneader’s
www.kneadersbakery.com
INGREDIENTS
10 Granny Smith Apples washed and at room tempeture.
2 lbs of tempered milk chocolate coins
2 lbs top grade caramel or make your own.
8 large Butterfinger candy bars crushed in a closable plastic bag
10 wooden craft sticks
INSTRUCTIONS
- Wash apples and dry them. Make sure they are at room temperature so that caramel and chocolate will adhere properly to the apple. Insert stick ½ way into the apple core. Set aside.
- In a glass bowl, microwave caramels for 3 minutes. Stir and microwave at 1 minute intervals until melted and caramel reaches 185 degrees.
- Dip apples completely into caramel, making sure that the caramel attaches to the stick. Shake off excess caramel.
- Stand apples up on a silicone mat to set. (If mat is not available spray pan release on a baking sheet)
- Next add 1.5 lbs of chocolate coins to a clean glass bowl and microwave at 1 minute intervals, stirring after each interval until chocolate reaches 120 to 125 degrees.
- Seed chocolate by adding additional coins and stirring chocolate until it cools to 100 degrees.
- Pinch off pooled caramel on caramel apples.
- Dip apples in chocolate leaving 1 inch of caramel showing at the top. Shake off excess chocolate.
- Immediately roll apples in crushed butterfingers. Put on to a baking sheet lined with parchment paper.
- Put immediately into refrigerator. The quicker you can get it cooled the more shine your apples will have.
- Cut and enjoy.
This article is curtesy of ABC4 news. http://www.abc4.com/mostpopular/story.aspx?content_id=5fb29ebe-ebc4-45d8-93bc-a05d1a1d4420
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