I have a wedding coming up that wants Caramel chocolate apples. They are looking to have them wrapped and put on each place setting... I was thinking Honeycrisp, but they want a cheaper apple. Ideas?
2007-06-27 08:51:02 · 14 answers · asked by yoda1061 1 in Food & Drink ➔ Cooking & Recipes
Granny Smith or Empire though I think your Idea of using Honeycrisp is very unique.
Granny Smith (Excellent Dipping, Baking, Eating) – With a firm, crisp texture, this dark green apple is an excellent choice for caramel apples where its extreme tartness balances the sweetness of the caramel.
Empire (Baking, Salads, Dipping, Sauces, Eating) – Remains crisp when cut up for salads or for a quick snack. Sweet and tart that holds up well for months after picking.
2007-06-27 08:54:16 · answer #1 · answered by Helpfulhannah 7 · 0⤊ 2⤋
Actually a Fuji apple works great for this , getting a smaller size (100 count or higher) will also cut down the cost. The two layers (caramel and chocolate) will really bulk up the apple. Your working temp for the caramel should be between 125 and 150 (lower temps= thicker caramel) and they will need to cool completely (fridge works) before dipping them in tempered chocolate. A silicone impregnated paper works a whole lot better than wax paper for this. If you are buying bushels (big boxes) most produce houses will sell to you at much less than supermarket prices
2007-06-30 18:57:14 · answer #2 · answered by CCBerries 6 · 0⤊ 0⤋
I agree that a granny smith, with it's slight tartness and nice cripsness would make a good caramel apple,, but I often find that granny smiths can be bitter and styrofoam-y . I think I would go with a cortland. Cortlands are very crisp, have a slightly tart taste, but have the prettiest white flesh and a perfect size and shape for dipping. I like the idea of honeycrisp, but I know that they are expensive- at the farm where i work, they will run you two dollars a pound!
2007-06-27 16:10:35 · answer #3 · answered by Ella S 3 · 0⤊ 3⤋
Granny Smith for sure! The tart-taste compliments the sweetness of the caramel and chocolate. If you use a sweet apple, you might get an unpleasantly sweet taste.
They're low cal too! Only 80 calories per apple! (Minus all that chocolatey-caramel goodnes haha!)
2007-06-27 16:00:22 · answer #4 · answered by xoxox 2 · 0⤊ 2⤋
I would go with a Granny Smith or a MacIntosh. Both apples are more on the tart side and would balance nicely with the chocolate and caramel.
2007-06-27 16:03:13 · answer #5 · answered by Jean S 4 · 0⤊ 3⤋
Granny Smith holds up the best, and it's a little tart, so it goes well with the sweet caramel and chocolate. Plus they're usually available year-round and aren;t very expensive
2007-06-27 15:54:59 · answer #6 · answered by peanutflutter 2 · 0⤊ 2⤋
Granny Smith - they are tart enough to play up the sweetness of the dip and hold up great! And they tend to be some of the best priced apples...
2007-06-27 15:55:53 · answer #7 · answered by josu63 3 · 0⤊ 2⤋
I prefer Granny Smith they hold up nicely, but as a kid I remember red delicious or goldens, and they are cheaper, though not as crunchy..Good luck with the wedding..
2007-06-27 15:56:08 · answer #8 · answered by kick it 5 · 0⤊ 2⤋
Granny Smith apples hold their shape well; but you will probably have to brush on a little lemon juice to any apple slice to keep it from darkening.
2007-06-27 15:55:40 · answer #9 · answered by OperaStar 2 · 0⤊ 2⤋
If you have the time, try a few different ones so you can decide.
Granny smiths are pretty tart so I'd try red delicious,gala, or whatever ones you can find that are reasonable in your area.
2007-06-27 16:00:02 · answer #10 · answered by Anonymous · 0⤊ 2⤋