Licorice Caramel Apples
This recipe makes 8 servings
|Per serving: about||-|
|total fat||14 g|
- Portion size: 8
Don't be spooked by the combination of licorice and tart McIntosh apple. It's surprisingly delicious. Spartan and Golden Delicious apples also work well.
- Vegetable oil
- 1-1/2 cups 1-1/2cupsassorted minature candies
- 3 pkg 3pkg(each 200 g) licorice toffee
- 3 tbsp 3tbspwater
- 8 8McIntosh appIeMcIntosh appIes
- 1/3 cup 1/3cuporange candy moulding waferorange candy moulding wafers
Cover baking sheet with parchment paper or foil; brush lightly with oil. Evenly divide candies into 8 mounds on baking sheet.
In microwaveable bowl, microwave licorice toffee and water, uncovered, at High for 2 minutes. Stir; microwave for 1 minute or until melted. (Alternatively, heat in top of double boiler over medium heat until melted.)
Insert wooden stir stick into stem end of each apple, Holding stick, dip 1 apple into hot toffee mixture, spooning over apple to cover completely and letting excess drip back into bowl. Press end of apple into 1 candy mound, pushing candies into toffee to help adhere. Let stand. Repeat with remaining apples, reheating toffee if beginning to thicken. Refrigerate apples for at least 1 hour or until firm or for up to 8 hours.
In small microwaveable bowl, microwave orange candy moulding wafers at Medium (50%) for about 2 minutes or until melted. (Alternatively, melt in top of double boiler over medium heat.) Stir until smooth; drizzle as desired over apples. Let stand for 30 minutes. (Apples can be individually wrapped in plastic wrap and refirigerated for up to 1 day.)
Additional information :
Chocolate Caramel Apples: Substitute 1-1/4 lb (625 g) chocolate caramels (about 1-1/2 packages) for the licorice toffee.
Source : © CanadianLiving.com