Ingredients

• 8-10 medium granny smith apples
• fresh lemon, lime or squeezed
• 2/3 C chocolate chips
• 1 T olive oil
• 15 ounces brown sugar
• 8 ounces corn syrup
• 5 ounces unsalted butter
• 10 ounces heavy cream
• ½ teaspoon salt
• 1 Tablespoon vanilla extract add after boil

Instructions

Apple Preparation

1. Pour hot water about 180 F, the hot water pitchers now have temperature gauges to make it easy.
2. Place apples in a bowl, pour the hot water over them for 1 minute to remove the wax from the apples.
3. Dry the apples well, rubbing with pressure to make sure all the wax is removed.
4. Chill the apples in the refrigerator 
5. When ready to dip/drizzle the apples, core and cut them into slices and soak in bowl of cold water and fresh squeezed citrus to prevent browning.
6. Dry the apples with a towel or the chocolate will slip off.
7. Prepare and dip the chocolate first for dipping or drizzling, refrigerate while making the caramel.
8. The caramel is best used as a drizzle or dipped over the chocolate.  The leftover caramel is nice on its own, pour into molds and refrigerate.

Chocolate

• Combine chocolate and oil in microwaveable bowl, set for 30 second increments, stirring until smooth, about 60-90 seconds depending on how powerful your microwave it. 

Caramel

• In a large saucepan or wok, combine the brown sugar, corn syrup, cream, salt, and butter.
• Over medium-high heat stir the mixture until butter has melted and then continue to cook the mixture without any further stirring.
• Place the lid on the saucepan and let the mixture boil for 5 minutes. The condensation will also wash down the sides of the pot to prevent crystallization.
• Use a thermometer to monitor the heat, cook the caramel until it reached 240-245ºF
• Remove the caramel from the heat and stir in the vanilla, be careful as the caramel will bubble up when added to HOT mixture.
• Let the caramel cool down for 5-10 minutes. It will be ready to dip around 190-200ºF. It will continue to set the longer it rests.