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Since I mentioned the absolute glory that is the salty, chocolately, caramely, appley goodness that we made last weekend, for today’s friday fun find, I think it’s only fair that I share the how-to. I mean, who writes about something that could possibly change many (many) lives for the better and then keeps the vital info to herself. Not I, friends, not I.
Before we get started, I have to take a minute to thank my inspiration. Starbucks, thank you for making salted caramel hot cocoa last year. Without you, I never would’ve known to put these three flavors together. Brilliance- sheer brilliance!
That being said, we can get this salted chocolate caramel party started… the info is basic. But lifechanging.
1. Stick your apples. We used honeycrisp apples and they were the PERFECT combo of tangy, juicy and sweet.2. Melt a whole bag of caramels with 2 tablespoons of water on medium low heat in a saucepan. 3. Get your dipping dishes with shaved chocolate pieces (I put chocolate chips in a food chopper and the pieces were about the right size) and coarse salt ready.4. Dip your apples in the caramel. Get ’em good and coated. Then sprinkle the coarse salt and chocolate pieces on the caramel. Don’t go overboard with the salt… I think I ended up using about 1 tablespoon of salt per 3 apples. The chocolate is another story- if you like chocolate, feel free to live it up, friends! Once you’re done accenting the caramel with salty, chocolatey goodness, let these bites o’ glory sit in the fridge for an hour before serving. 5. Oh yeah, and if your clean-up requires you to scoop the extra caramel out of the saucepan, stick it with salt, and savor every last sticky bit, I won’t judge you. I may or may not have done the same thing.
Happy salted caramel-ing, friends!
ps- Up next in our house- caramel, salt, chocolate, and pretzel pieces. If you try this before me, let me know how it goes!