Caramel & three-chocolate apples
6 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 6.00 | large | red apples |
| 6.00 | small | wooden dowels -; (6 long) |
| 2.00 | cup | caramel; warm |
| 2.00 | cup | melted milk chocolate; warm |
| 2.00 | cup | melted white chocolate; warm |
| 2.00 | cup | melted semi-sweet chocolate; warm |
| 2.00 | cup | pecan pieces; toasted |
Directions
Wash and pat dry each apple. Place each skewer down the center of each apple. Line a baking sheet with parchment or waxed paper. Dip each apple in the caramel sauce, coating completely. Place on the baking sheet and refrigerate until firm. Dip each caramel apple for a second time in the melted milk chocolate, coating completely. Place on the baking sheet and refrigerate until firm. Dip each apple a third time in the white chocolate, coating completely. Place on the baking sheet and refrigerate until firm. Dip each apple for a final time in the semi-sweet chocolate, coating completely. Place on the baking sheet and sprinkle each apple with the pecans. Refrigerate until firm and serve. This recipe yields 6 apples.
Recipe Source: EMERIL LIVE with Emeril Lagasse From the TV FOOD NETWORK - (Show # EM-1B76 broadcast 10-31-1998) Downloaded from their Web-Site -
Formatted for MasterCook by Joe Comiskey, aka MR MAD - jpmd44a@... -or- MAD-SQUAD@...
11-02-1998
Recipe by: Emeril Lagasse
Converted by MM_Buster v2.0l.
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