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Peanut Butter Turtle Caramel Apples

Peanut Butter Turtle Caramel Apples

Important tip: I recommend using organic apples—regular apples have a waxy coating that can cause the caramel to slide off.

A classic candy is transformed into an over-the-top, festive treat! Layers of caramel, chocolate, toasted pecans and peanut butter chips are sure to make these caramel apples a new holiday tradition. Great for holiday parties and gifting, these were made for sharing.


Yield:

6-7 large caramel apples


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Ingredients

6-7 large Fuji apples, (I recommend organic)
7 study craft sticks
2 cups heavy cream, divided
2 cups sugar
Pinch of salt
1 1/2 cups light corn syrup
16 tablespoons (8 ounces) unsalted butter
1 teaspoon vanilla extract
5 cups (30 ounces) good quality semisweet chocolate
2 standard size bags (20 ounces total) peanut butter chips
3 cups (12 ounces) chopped, toasted pecans

Directions

  1. Wash and dry apples. Remove stems and firmly press a craft stick into the top of each apple.
  2. Line a Farberware 11x17-Inch Baking Pan with parchment paper and set aside.
  3. In a stockpot or Dutch oven fitted with a candy thermometer, combine 1½ cups of heavy cream, sugar, pinch of salt, corn syrup and butter. Bring mixture up to a boil over medium-high heat, stirring occasionally.
  4. Once mixture comes to a boil, do not stir anymore. Allow mixture to bubble until it reaches 246° F or firm ball. Remove from heat and stir in remaining ½ cup of cream and vanilla. Be aware that hot caramel may sputter when liquid is added. Pour caramel into a Farberware 3-Qt Saucepan at this point so you will be able to fully submerge the apples.
  5. Working quickly, dip each apple into the caramel and turn the apple to completely coat it. Lift caramel apple up and allow excess to drip off.
  6. Place caramel apples on prepared pans and set aside to allow the caramel to completely set up.
  7. Melt chocolate and pour into a vessel that is deep enough to submerge and coat the apples.
  8. Dip completely-set apple in chocolate and then lift apple up, allowing excess chocolate to drip off. If needed, swipe the bottom of the apples against the side of the bowl to remove the excess.
  9. Immediately sprinkle with chopped pecans and peanut butter chips. I find sprinkling the ingredients on while holding the apple over a bowl works better than dipping the apple in the nuts and peanut butter chips. Please note when sprinkling the peanut butter chips on, you may have to press them onto the chocolate to make sure they fully adhere.
  10. Set finished apples on parchment-lined sheet pans and refrigerate to completely set up.
  11. Serve apples at room temperature.

Filed in: Cake Pan, Chocolate, Dessert, Dutch Oven, Everyday, Fruit, Holiday Desserts, Nuts, Stockpot
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