CHOCOLATE DIPPED APPLES with Caramel Sauce
An idea borrowed from one of our favorite fall treats: the caramel apple. Dip your favorite pear, apple or fruit into SoChatti and drizzled with caramel sauce.
3 to 4 of your favorite tart apples
Caramel Sauce, Store-bought or Homemade (Recipe Below)
3 to 4 ounces of SoChatti chocolate
Step 1. Prepare a cookie sheet with a piece of wax paper or parchment to place your dipped apples on.
Step 2. Place the 3 to 4 ounces of SoChatti into a small bowl or dish that would be good for dipping your apples into.
Step 3. Remove any stems from the apples. Place your treat sticks in the top of the apple where the stem was located.
Step 4. Take each apple, dip into the SoChatti until desired height, then pull the apple out and let the excess SoChatti drip off. Then place onto the cookie sheet. Drizzle with store-bought or homemade caramel sauce.
Step 5: Place in the refrigerator for 10 minutes to set the SoChatti and enjoy.
INGREDIENTS FOR CARAMEL SAUCE
1 cup granulated sugar
1/8 teaspoon cream of tartar
2 ounces of water
6 tablespoons unsalted butter (room temperature)
1 cup heavy cream (room temperature)
INSTRUCTIONS FOR SALTED CARAMEL SAUCE
Step 1. Assemble all of your ingredients. Once you start the caramel sauce, you have to make sure not to burn it.
Step 2. To start the caramel, pour the sugar in the middle of a heavy-bottomed saucepan with a lid. (Try to keep the sugar away from the sides to prevent crystallization of the sugar) Then add the cream of tartar and the water. Turn on the stove to medium-high heat, allow the sugar to start melting before stirring. Stir the sugar and water mixture until the mixture starts to boil. (Make sure to keep the sugar off the side of the pan as much as possible.)
Step 3. Stop stirring the caramel sauce. Place the lid on the pan for 5 mins without removing it. This will allow the steam in the pan to dissolve any sugar crystals on the side of the pan.
Step 4. Remove the lid from the pan. DO NOT STIR! Allow the sugar and water mixture to boil until it turns a dark amber color. Remove from the heat.
Step 5. Gradually add the butter whisking until the butter is completely combined with the sugar. Then slowly pour the heavy cream into the pan while whisking.
Step 6. Pour into a glass bowl or jar. Allow the caramel to cool to room temperature and store in fridge or use in the following brownie recipe. This recipe makes 1 cup of the sauce. (The sauce will last for up to 3 weeks in the fridge)