Earlier this week I shared some Thanksgiving ideas from a recent spread with World Market. It was an absolute delight to work on and gave me the opportunity to create some of my very own treats. Among them were these caramel apples that were inspired by this recipe. To add a touch of whimsy and texture, I incorporated chopped walnuts and charming flags made of lace fabric.
A quick note, the apples should not be prepared more than a day in advance because the caramel will slowly but surely settle. Plus, you’ll want to enjoy them when they have this lovely candied look. It’s so beautiful to look at and even better to eat. Try it out and let me know how it goes.
Oh, in case you’re wondering, you can visit this link to find the dessert stand and wooden bark charger. Simple and versatile, they easily match any style of decor.
- nonstick cooking spray
- 6 cups water
- 1/4 tsp white vinegar
- 6 small apples, stems removed
- 2 (9.5-oz) bags soft caramel candies, unwrapped
- 1/4 cup pulp-free orange juice
- 1 cup walnuts, finely chopped
- 6 thick wooden sticks (skewers can also be used)
- Line a baking sheet with parchment paper and spray it with nonstick cooking spray; set aside.
- In a pot, bring the water to a boil and add the vinegar. Dip the apples into the water for approximately 4 seconds to remove the waxy exterior. Remove the apples and dry thoroughly with a towel.
- Insert the wooden sticks halfway into the stem-ends of the apples.
- In a medium saucepan, over low heat, combine the caramel candies and orange juice. Cook, stirring occasionally, until the candies melt 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.
- Place the walnuts into a bowl and lightly coat the bottoms of each caramel covered apple with chopped nuts. Place on a newly parchment-lined baking sheet. It is important to wait the 2 hours prior to dipping the apples in the nuts to avoid the walnuts from sliding off as the caramel settles.
- Allow the apples to dry for another 3-4 hours.
Recipe adapted from Giada De Laurentiis