Fall is here and it is literally my favorite time of the year. Although it’s a little warmer in the Southern states than ya’ll have in the northern states, it’s still a fun time of the year. The leaves change and the weather cools down, which is also another favorite part of this year of mine.
A recipe that I’ve been making for years is the Pecan Caramel Apple! Apples are literally falling off the branches this time of year, so it is the perfect time to take advantage of their deliciousness. I’m telling you, with pecans, caramel, and apple—you won’t find a more delicious fall recipe.
Type of apple: Pink Lady
To remove the wax coating from store purchased apples you can dip them in boiling water mixed with a splash of vinegar for a few seconds remove and dry. Allow to cool. Push the round stick into the bottom of each apple.
This recipe makes 8 large apples.
Pink Lady apples
1 C stick maragine
2 C packed brown sugar
1 C light corn syrup
1 (14 ounce) can sweetened condensed milk
2 tsp vanilla extract
1 bag of chopped pecans
1 bag of Ghirardelli Chocolate wafers
-Line a cookie sheet with parchment paper.
-Pour the chopped pecans in a bowl placing it next to the stove top.
-Using a double boiler, pour water into the bottom half just slightly lower than when the top pot sits in the bottom half. Bring water to a boil.
-Using a double boiler, put the margarine, brown sugar, corn syrup and condensed milk int the top pot bringing the heat to a med-high. Raise the temp to a boil, constantly stirring then reduce heat to med. Cook for 25-30 minutes or until a candy thermometer reads 248 degrees or when a teaspoon of the caramel is dropped into a glass of cold water it forms a firm ball.
-When this happens remove the pot from the heat stirring in the vanilla.
-Dip each apple into the caramel coating the apple and part of the wooden stick. Immediately sprinkle the caramel coated apples with the chopped pecans. Allow the apples to completely dry on the parchment paper lined cookie sheet.
Ghiradarelli Chocolate Wafers:
-Pour the bag of chocolate wafers into a microwave safe bowl setting the timer for 5 minutes turn on microwave. If wafers are not completely melted reset the timer until they have melted.
-Pour the melted hot chocolate into a container allowing you to drizzle it over the caramel pecan
Allow to completely cool.
The only bad thing about this recipe is that you are going to have to share. People are going to ask you about making it numerous times and you will just have to oblige because you secretly want “just one more” too!