Chocolate Covered Apple Pie Caramels

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I know I know, my pictures suck.  I am working on it, and they will hopefully get better soon. 

Now that that is out of the way, here is a new recipe I found from Blondie's Cakes called Apple Cider Caramels.  Could it be, the best of both worlds, together in one??  Yep!  After days of having this web page open on my computer...taunting me, I finally gave in last night and had to make them.

After a long time over the stove stirring, I was well rewarded.  These little caramel gems taste like apple pie, stuffed in a chewy, rich caramel.  That is all well and good, but I thought it could be better.  So I dipped them in semi-sweet chocolate too.  Now are are talking apple pie meets chocolate and caramel covered apple.  Happy, happy day!  I covered half, left the other half naked, and I enjoy them either way.  This is definitely going in my holiday/special occasion recipe folder, because it just screams happy holidays! (Hey, fourth of july is a holiday, right?  Close enough.)

I modified the recipe ingredients a bit from the original, so here it is with the modifications.

CHOCOLATE COVERED APPLE PIE CARAMELS


Ingredients:

1/3 cup frozen apple juice concentrate, thawed
1 cup evaporated milk, 2%, divided (2/3 cup and 1/3 cup)
1 tsp ground cinnamon
Pinch nutmeg
1/4 tsp allspice
1 1/2 cup brown sugar
1/3 cup light corn syrup
1/2 cup real butter, cubed

Chocolate coating (to cover whole batch):

12 oz. semi-sweet, dark, or milk chocolate chips
1 tbs butter

Directions:


- Line an 8" square pan with parchment paper, making sure to leave about 1" hanging over the edges for easy removal.

- In a small bowl, combine 2/3 c. evaporated milk, cinnamon, nutmeg, allspice, and apple juice concentrate. Set aside.

- In a large, heavy saucepan, combine the sugar, 1/3 c. evaporated milk + enough water to reach the 1/2 c. line on the measuring cup, and corn syrup. Cook over low heat until the sugar dissolves. Insert the candy thermometer and simmer until the syrup reaches 234 degrees.

- Remove from heat and slowly whisk in the cream mixture. Add the cubed butter and stir until the milk and butter are fully incorporated. Return the pan to heat and re-insert the candy thermometer. Cook over low heat, stirring frequently, until the temperature reaches 246 degrees.

- Remove from heat and pour the caramel into the prepared pan. Let the mixture cool completely at room temperature or in the refrigerator. I covered the top of the pan loosely with saran wrap. I cut it into 64 squares.  Wrap each in wax or parchment paper and store in fridge, leave unwrapped in an air tight container in the fridge, cover in chocolate* and store in the fridge, whatever floats your boat.  Stores in fridge up to two weeks.

*To cover in chocolate, cut into desired sizes once cool.  Melt the coating ingredients together in 30 second intervals in the microwave until melted.  Using two forks, dip caramels in the chocolate and place on a parchment lined baking sheet.  Refrigerate until the chocolate sets.  Store in fridge.


Nutrition information (uncovered caramels, 64 servings)

	Calories-48	Carbs-9	Fat-2 g	Protein-0g