Pink Lady apples have a crunchy texture and tart taste. The flesh is crisp and fresh with a slight “fizz.” The apples retain their shape and crispness when baked, making them good pie apples.
The crisp nature of these apples also makes them good for making caramel apples—an idea that appeals to the kid in everyone. For a caramel apple dessert buffet, scale up the recipe for the number of guests, set out the caramel-dipped apples, a fondue pot of melted chocolate, and bowls of toppings.
- Non-stick cooking spray
- 4 Pink Lady apples
- 4 wooden skewers or craft sticks
- 18 ounces caramel melting bits
- 3 tablespoons water
- 20 to 24 ounces dark chocolate-flavor coating, disks or wafers (such as Ghiradelli), or bittersweet chocolate pieces
- Assorted toppings (such as chopped dried apricots, dried cranberries, chopped toasted almonds, crushed chocolate creme sandwich cookies, almond toffee bits, crushed candy-coated peanut butter-flavored pieces, and/or crushed pretzels)
Line small baking sheet with foil; lightly coat with nonstick cooking spray. Set aside.
Wash and dry apples; remove stems. Insert short wooden skewer or wooden craft stick into bottoms of apples.
In small sauce pan big enough to fit an apple add caramel and water. Cook and stir over medium heat until caramels are completely melted, about 8 minutes. Remove from heat.
Working quickly, dip each apple into hot caramel; turn to coat, spinning to remove drips. Set on prepared baking sheet. Chill 45 minutes, or until caramel is set.
In small microwave-safe bowl melt chocolate in microwave on 100% power (high) for 30 seconds, stir. Continue cooking on 100% power (high) for 15 seconds; stir. Repeat until chocolate is completely melted.
Dip each apple in chocolate and coat with desired topping. Repeat with remaining apples. Return to baking sheet and chill at least 15 minutes, or until set. Makes 4 servings.