Time: 5 hours 20 minutes
Complexity: easily
Servings: 6

Giada De Laurentiis begins by drizzling juicy, seasonal apples with sweet caramel, then garnishes them with melted dark chocolate and crunchy nuts or candies for a striking presentation.

Ingredients:

• Cooking spray with vegetable oil
• 6 small apples, washed and dried, without stems *see Cooking Tip
• 500 g of soft caramel toffee candies
• 1/4 cup orange juice without pulp
• 1 tile (100 g) 53% dark chocolate, chopped into pieces 1-1.5 cm in size
• Assorted small candies, ground nuts and sprinkles
• Special equipment: 6 skewers or thin wooden sticks

Substituting ingredients
Measuring containers used

1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Recipes with similar ingredients

apples, caramel, Orange juice, dark chocolate, nuts, confetti

We recommend

Preparation:

Step 1
• Line a baking sheet with parchment paper, then spray it with cooking spray. Insert wooden skewers halfway into the apples.
Step 2
• In a medium saucepan, combine the caramel candies and orange juice and place over low heat. Cook, stirring occasionally, until the candies have melted and the mixture is smooth, about 10 minutes. Then set the saucepan aside for a couple of minutes to allow the mixture to cool slightly. Dip the apples in the caramel, then transfer them to parchment paper and let them sit for 2 hours to cool completely and set the caramel coating.
Step 3
• Place the chocolate in a medium bowl and set it over a pan of simmering water. Stir until the chocolate won't melt and won't be smooth. Using a fork, drizzle melted chocolate over the apples in the caramel syrup. Place the apples back on the parchment paper and let them rest for 10 minutes. Sprinkle them with small candies, ground nuts, or sprinkles, then let them harden at room temperature for 3-4 hours.
Step 4
• Culinary advice: Some apples have a waxy coating that prevents the caramel from sticking. To remove this coating, immerse the apples in a saucepan with 6 cups of boiling water and 1/4 teaspoon of vinegar for 4-6 seconds. Dry the apples thoroughly before cooking.

Votes: 18