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Inside Out Caramel Apple Slices

3.00 Mitt(s) 1 Rating(s)1 vote, average: 3.00 out of 51 vote, average: 3.00 out of 51 vote, average: 3.00 out of 51 vote, average: 3.00 out of 51 vote, average: 3.00 out of 5

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Level: Easy

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Description

A twist on the favorite caramel apple, in bite size form, adapted from the great idea via TK member Jackie Dodd of Domestic Fits.

Ingredients

  • 3 whole Large Granny Smith Apples (or Any Apple Of Your Choice)
  • 1 whole Large Lemon
  • 2 cups Caramel Squares, Unwrapped
  • 2 Tablespoons Corn Syrup
  • ¼ cups Chopped Pecans
  • Chocolate Sauce (optional)

Preparation

Note: these are still sticky and slightly messy, just like a traditional caramel apple. And totally worth it!

Cut your apples in half and use a melon baller to scoop out the insides, leaving the walls intact at about 1/2 to 1/4 inch thickness.

Squeeze the juice from the lemon onto the apples and allow to set. (This will keep them from turning brown right away.)

To make the caramel sauce, melt the caramel squares in a sauce pan over low heat, with the corn syrup. Allow to cool for about 10-15 minutes.

Using a paper towel, wipe your apples down, removing the lemon juice as much as possible. (Important: if the inside of your apple is too wet, the caramel won’t stick.)

Pour the caramel into the hollowed out apples until just below the top. Sprinkle with pecans.

Chill in the refrigerator until the caramel has set, about 20 minutes. Cut into slices and drizzle with chocolate sauce, if desired.

2 Comments

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Rebecca on 11.13.2011

Those look really good! I can imagine eating my weight in those!

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Jackie Dodd on 11.13.2011

Wow. Not really sure what to say about this. I do appreciate that you linked to my blog post on on your site.

One Review

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Jennifer on 2.5.2013

I made these for a gathering and really wanted them to work, but the caramel never got soft enough to eat (easily). I used quality caramels and even added another tablespoon of corn syrup hoping that would do it. I ended up having to reheat the caramel after letting it cool 10 min before putting into the apples because it was too thick to pour or spoon out. I ended up w/ caramel filled apples which were almost impossible to cut into slices (even after returning to room temp) and equally difficult to eat.

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