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Double-dipped Chocolate-caramel Apple

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CATEGORY CUISINE TAG YIELD
Dairy, Grains Candies 1 Servings

INGREDIENTS

1 Red Delicious or Granny
Smith apple washed and
dried
1 Wooden chopstick or thin
wooden dowel about 8
inches
long
25 Caramels, from a 14-ounce
package
4 oz Good-quality bittersweet or
semisweet chocolate
broken
in small pieces
3 T Heavy, whipping cream
3/4 c Toasted chopped pecans
walnuts or almonds

INSTRUCTIONS

Would you pay $18 for this impressive gift? That's about what they
cost in gourmet food shops and mail-order catalogs. And for our
version, which costs about $7, we used real chocolate, not chocolate
coating. A wooden chopstick works best as a handle and makes coating
the apple much easier.  Grease a 5-inch square of waxed paper. Place on
a small plate. Insert  chopstick into stem end of apple, being careful
not to go all the way  through. Microwave 15 of the caramels and 1
tablespoon water in a  medium-size microwave-safe bowl on high 1 to 1
1/2 minutes, stirring  once, until melted and smooth. Or melt in a
small saucepan over low  heat, stirring until smooth. Let stand 1
minute. Holding stick, dip  apple into hot caramel, turning until
coated all over and caramel is  used up. (If needed, use a small metal
spatula to help spread  caramel.) Place on greased paper. Refrigerate 5
minutes.  5.Meanwhile, melt remaining 10 caramels and 1 1/2 teaspoons
water. Dip  apple a second time. Refrigerate 10 minutes.  6. While
apple chills, microwave chocolate and cream in a medium-size  bowl on
high 1 to 1 1/2 minutes, until melted. Or melt in a small  saucepan
over low heat. Stir until smooth.  7. Put chopped nuts on a plate. Dip
apple into chocolate mixture to  coat, using a small spatula to help
spread chocolate. Dip bottom into  nuts, then roll sides gently in nuts
to coat. Spoon remaining nuts  over top of apple.  8. Refrigerate on
waxed paper 2 hours, or until hard. Wrap in plastic  wrap and
refrigerate up to 1 week. When ready to eat, unwrap, leave  at room
temperature 20 minutes for caramel to soften, then cut in  wedges.
Recipe by: WOMAN'S DAY WEB SITE 1997  Posted to recipelu-digest Volume
01 Number 177 by  ctlindab@mail1.nai.net on Oct 29, 1997

A Message from our Provider:

“Don’t put a question mark where God puts a period.”

Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 3499
Calories From Fat: 1268
Total Fat: 151.1g
Cholesterol: 97mg
Sodium: 1272.6mg
Potassium: 1993mg
Carbohydrates: 544.1g
Fiber: 18.2g
Sugar: 356.6g
Protein: 42.1g


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