Top halloween dessert
When we talk of desserts, we cannot deny the fact that as long as you have a tongue that can taste then everyone has his/favorite. A dessert that may seem yummy to one individual may seem yucky to another person. In our endeavor to make this Halloween season superb unique and delicious we settled on the Caramel, Chocolate and Candy apple Dessert. It is featured as one of the top five(5) best Halloween Desserts on the food network blog.
It is Giada’s triple-coated apples that feature a first layer of gooey caramel, then a drizzle of melted dark chocolate, and finally a sprinkle of crunchy nuts, sprinkles and candies. Here is the recipe as adopted from foodnetwork.
Total time needed amounts to five hours and 20minutes. Ten minutes for preparation, five hours inactive and the remaining 10 minutes for cooking. The yield is 6 servings and it is a given a level of easy. Just easy for everyone.
Vegetable oil cooking spray
6 small apples, washed and dried, stems removed *see Cook’s Note
2 (9.5-ounce) bags soft caramel candies, unwrapped (recommended: Kraft Classic Caramels)
1/4 cup pulp-free orange juice
1 (4-ounce) bar 53 percent cocoa dark chocolate, chopped into 1/2-inch pieces (recommended: Nestle Chocolatier)
Assorted small candies, chopped nuts and sprinkles
Special equipment: 6 craft or thick wooden sticks
Line a baking sheet with parchment paper and spray it with vegetable oil cooking spray. Insert the craft sticks halfway into the stem-ends of the apples.
In a medium, heavy saucepan, over low heat, combine the caramel candies and orange juice. Cook, stirring occasionally, until the candies have melted and the mixture is smooth, about 10 minutes. Set aside to cool for 2 minutes. Dip the apples in the caramel until coated and put them on the parchment paper until firm, about 2 hours.
Put the chocolate in a medium bowl and set it over a pan of barely simmering water. Stir until the chocolate is smooth and melted. Using a fork, drizzle the melted chocolate over the caramel. Put the apples back on the parchment paper for 10 minutes. Sprinkle with small candies, chopped nuts or sprinkles and allow the chocolate to harden, at room temperature, for about 3 to 4 hours.
*Cook’s Note: Some apples have a wax coating that will prevent the caramel from sticking. To remove the wax coating, dip the apples for 4 seconds in 6 cups of boiling water mixed with 1/4 teaspoon white vinegar. Dry thoroughly before using.