Chocolate Caramel Apples
While a footed cake stand covered with dark, gleaming apples looks positively enchanting, the only magic at work here is the addition of semi-sweet chocolate to the traditional caramel dipping sauce. Petite lady apples are a charmed alternative to full-size fruit; slender twig handles evoke a forest. You will need 5-inch-long nontoxic twigs or wooden dowels for dipping the apples.
- 20 lady apples or 10 medium apples
- Nonstick cooking spray
- 3 cups sugar
- 1 cup light corn syrup
- 1 cup heavy cream, room temperature
- 3 ounces best-quality semisweet chocolate, finely chopped
Insert a twig into the top of each apple. Prepare an ice-water bath. Coat a rimmed baking sheet with nonstick cooking spray.
Combine sugar and corn syrup in a heavy saucepan. Cook over medium-high heat, stirring occasionally with a wooden spoon, until dark golden (about 12 minutes after mixture comes to a boil). Slowly pour in heavy cream in a steady stream, stirring vigorously to combine. Remove from heat. Stir in chocolate until completely melted.
Briefly plunge saucepan into the ice-water bath to stop the cooking. Dip one apple at a time into the caramel, and use a spoon to coat the top and sides. Transfer to prepared baking sheet until set.