Inside Out Caramel Apple
Inside out Caramel Apple Recipe from H&P Artistry
The Inside Out Caramel Apple Recipe is Awesome-sauce all the way. I published this recipe with out the printable recipe card last year and I wanted to make sure to include it in the Mouthwatering Monday Recipe collection.The #Septemberscopers challenge Last year was a Recipe to share with the group. I racked my brain to find something fun and different to share. While interviewing my daughter it came to me… The caramel apple hack! I used a basic caramel apple recipe and flipped it on its ear.
1/4 or 1/2 a cup of chocolate chips
1 tbsp butter added as needed
I juiced 1/2 of a lemon, but after trial and error you can also cut small slices of lemon instead.
Cut the apples in half and core them. Use a melon baller to scoop out the inside of the apple leaving a 1/4″ or more of the apple sides. I used a knife and a spoon and it was kind of a mess. It also brused the apple and you do not want that.
Pour the lemon juice over the apples.
*Catering tip – when cutting apples mix a little lemon juice and water and dip your fruit in the lemon water to keep it from yellowing.
Do not do that in this case though! You want the apples as dry as possible or the caramel will not stick. I realized that the best bet is to cut a wedge of lemon and rub the lemon over the cut part of the apple.
Melt the Caramel
In a heavy pan add 2 tbsp of water and the package of caramels. (it took more time to unwrap all the caramels than it did to complete steps 1-3.)
Melt the Caramel over medium low heat stirring constantly.
Stir, stir, stir. If the caramel sits it will burn.
Scrape the sides and bottom as you stir to make sure nothing sticks or burns. Press the larger pieces of caramel to help it smooth out.
5 to 6 minutes of constant stirring should end with smooth and shiny caramel.
Pat the apples dry carefully. Again the caramel will not stick if the inside of the apple is wet. (A friend told me to dust the inside of the apples with cornstarch after drying and it will help the caramel stick. I haven’t tried it, but it makes sense.)
Pour the caramel into the apples. Leave a little lip in the top. You may need to reheat the caramel a little if it takes a while the dry the apples.
If your apples are wobbly, roll pieces of paper towels into rings. and wrap them around the apples to secure them.
The paper towel rings work great. You can also use cupcake tins to hold the apples level.
Put the filled apples in the fridge for at least 1 hour. (I recommend over night)
Optional but super yummy
Melt chocolate chips on low heat stirring constantly until smooth. I used 1/4 cup of chips because I did not want as much chocolate.
You can add 1 tbsp of butter to keep it smooth if needed.
Dip or drizzle the chocolate over the apples. I tested it with cut slices and half slices and they both worked great. Remember to keep the knife warm and spray it with cooking oil when cutting through the caramel or the knife will stick and pull the caramel out of the apple. It happened to me.
Make sure the apple is dry when dipping in the chocolate of it will not stick to the apple.
The Kiddo liked it so much that shared the idea with her friends.
And then she ate 3 pieces.
Periscope Recipe video.
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