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Tip:
Working with Chocoley Cream Centers & Caramel is both fun and
deliciously rewarding. Having the correct tools & supplies makes
the experience more enjoyable and the finished product more pleasing.
Click the links below to view & order these essentials:
Tip:
Most of the recipes can use Dark, Milk or White Chocolate.
Tip:
When rolling the cream centers in your hands, use corn starch on your hands to prevent your hands from getting sticky!
Tip:
Make sure to follow the melting instructions that come with your favorite Chocoley chocolate!
Tip:
Use dipping tools for a sophisticated & professional look. Use our swirl dipping tool for a cool design.
Tip:
Try our Heavy Weight Dipping Sheets instead of parchment or wax paper.
Perfect for hand dipping chocolates - both sides of our heavy weight dipping paper are plastic coated & will always lie flat. Using traditional waxed paper, the bottom of the chocolates will be dull & edges tend to curl up.
Tip:
Store finished items in an air tight container.
Chocolate
Dipped Caramel Apples
Basic
Steps
Imagine a creamy, delicious caramel that doesn't stick to your teeth! Stop dreaming and start enjoying Chocoley Caramel, our high milk solid, stand-up caramel, specially formulated for Dipped Apples, Turtles and Caramel Centers.
Ingredients:
- Your favorite Chocoley chocolate flavor
Choose either - Chocoley Caramel
- Chocoley Drizzle & Design Chocolate (optional)
- Apples
- Crushed nuts, chopped raisins, or mini M&M's (optional)
You'll Also Want:
- Double Boiler Insert
- Caramel Apple Sticks
- Chocoley Drizzle & Design Chocolate (optional)
- Heavy Weight Dipping Sheets (optional)
- Cello Bags
TIP:
Depending on the exact size of the apples and how much of the apple you cover, as well as how thick you coat the apples, 1 lb of caramel should make 4-7 apples and 1 lb of chocolate should make 6-8 apples.
Method:
- First wash & dry the apples, making sure to remove any wax and removing the stem.
- Next, insert the caramel apple sticks into the apples.
- Melt the Chocoley Caramel on
low heat until it reaches 170° F. Then dip the apples into
melted caramel.
Ideally, use a double boiler (or a double boiler insert). Do not let the water touch the bottom of the double boiler. Only let the water simmer. Do not allow it to boil or you may burn the caramel.
If you must use a microwave, melt on medium heat for short periods being very careful not to overheat the mixture. - Set on a greased cookie sheet in the fridge to cool (about 15 min).
- Melt or temper your favorite Chocoley chocolate in a double boiler
using instructions that came with your chocolate.
Tempering Instructions for V125
Melting Instructions for Candy Melts
- Once the Caramel has cooled & hardened, you can dip the apples in your chocolate, covering the caramel with as much chocolate as desired. Place chocolate dipped caramel apples on Heavy Weight Dipping Sheet lined tray and refrigerate until chocolate is set. (If rolling in nuts, let chocolate set for a minute or two prior to rolling.)
- After the chocolate is completely set, add even more pizzazz by drizzling the apples with Chocoley Drizzle & Design Chocolate.
- Return to fridge until set, then remove promptly and devour.