The Richmond Register

Recipes

October 30, 2012

A small, but still sweet, take on caramel apples

(Continued)

NEW YORK —

Using a mandoline, food processor or very sharp knife, cut the apple into very thin slices, about 1/8 inch thick. There are several ways to do this. If you have an apple corer, you can simply cut out the core, then lay the apple on its side and slice starting at one side and working your way to the other. If you don't have a corer, stand the apple upright, then begin on one side and cut slices until you reach the core. Rotate the apple and repeat until all 4 sides have been sliced.

Arrange the apple slices on the prepared baking sheet, being careful not to overlap. Sprinkle the apples with cinnamon, then bake for 45 minutes, or until dried and slightly crisp. Slide the parchment and apples off the baking sheet and onto a cooling rack. Let cool completely.

Once the apples have cooled, in a medium saucepan over medium heat, combine the caramels and water. Heat, stirring constantly, until melted and smooth. Dunk a fork into the caramel, then use it to drizzle the caramel over the apple chips. Set aside to let the caramel set.

When the caramel has set, place the white chocolate bits and shortening in a medium microwave-safe bowl. Microwave on high in 15-second bursts, stirring between, until melted and smooth. Using a clean fork, repeat the drizzling similar to the caramel. Set aside to let the white chocolate set.

Once the white chocolate has set, melt the dark chocolate candy melts in a clean bowl using the same method as the white chocolate. Once melted, dunk a clean fork in the melted chocolate and drizzle over the apple chips. Let cool until the chocolate is set. Store in an airtight container for up to a week.

Nutrition information per serving: 240 calories; 90 calories from fat (38 percent of total calories); 10 g fat (5 g saturated; 0 g trans fats); 5 mg cholesterol; 39 g carbohydrate; 2 g fiber; 33 g sugar; 3 g protein; 70 mg sodium.

 

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