Fussy Friday: Gourmet Cinnamon White Chocolate Caramel Apples

Somedays you just want to be fussy. You want to hover over every detail of your event to make sure it looks “just so.” You want to give your celebration that something extra special – not because you have to, but because you want to. You have the time. You have the talent. So why not let it shine? That’s what Fussy Fridays are for. Fussy Fridays at No Fuss Fabulous are for those days when you have some extra time and you just feel like being the full-fledge domestic goddess you are. There are no shortcuts on Fussy Fridays, no easy steps. Fussy Fridays are dedicated to Fussy Fabulous Fluff.

In celebration of our first Fussy Friday, we are honoring you with one of our family’s most fussy and fabulous recipes, Gourmet Cinnamon White Chocolate Caramel Apples. These apples are so fabulous we have to remind people that we actually made them! Often when given as gifts, people automatically believe they were bought at a store. And when you decide to be fussy shouldn’t you receive some credit? Absolutely.

Step One: Picking your Ingredients.You get what you pay for.

Apples – When selecting your Granny Smith apples, don’t just buy the first green circles you see at Walmart. Make sure you purchase large unbruised well set Granny Smith apples. This may mean you will have to visit several stores to find the best apples. Trust us. It will be worth your effort.
Butter – Do not use margarine. Use butter, unsalted sweet butter.
Caramel – Do not buy your caramel. It will not taste as good. Period. Homemade is best.
White Chocolate – Purchase high quality white chocolate from a candy supply store or a specialty market. We use Blommers Kreamy White Chocolate from Kitchen Kneads. You can purchase it online. Find it here.

Step Two: Preparing for your apples. Keep it cool.

Apples – The cooler your apples are the easier your caramel will adhere to your fruit. Place your apples in icewater until they are very cold. Towel them off thoroughly, place candy stick into center of apple, and set in the refrigerator.
Baking sheets – Butter you baking sheets thoroughly. Place them in the freezer or refrigerator to keep cold until you are ready to dip your apples.
Ingredients – Have all ingredients prepared and measured. You don’t want to be running around searching for vanilla while your caramel is burning on the stove.
Children – Keep children out of the room while making caramel. Caramel is VERY HOT and can cause severe burns. We recommend making this when your children are asleep or at school.

Step Three: Making Your Caramel. Slow and Steady wins the race.

Fussy Friday tips to fabulous caramel:
1) Have your ingredients premeasured and near your stove.
2) Invest in a heavy saucepan and a long wooden spoon with a flat bottom.
3) Keep your heat no higher than medium low.
4) Take your time.
5) Stir continually.
6) Invest in a high quality candy thermometer. We highly recommend Williams-Sonoma’s Digital Oil & Candy Thermometer.

Caramel Recipe

8 cups of sugar
2 cans of evaporated milk
2 cans of sweetened condensed milk
2 cups of unsalted butter
2 tsp. of Vanilla
4 cups of light corn syrup

Instructions: Melt butter. In a heavy saucepan combine sugar, syrup, and butter over medium heat. While on the medium heat bring mixture to a rolling boil. Slowly pour milk in as you stir. Try and keep the mixture boiling. If boil dies down it’s okay, but keep going slow. Cook to a firm ball stage or 238 degrees. Once at firm ball stage, take off heat and add vanilla. Stir constantly. Let it cool for five to ten minutes and then test an apple.

Step Four: Dipping your Apples. Let it drip.

Take your apples out of the refrigerator. Holding each apple by the stick, one by one dip apples into your caramel. Let caramel drip off each apple. While still over caramel pot, use a knife to scrape off excess caramel from bottom of apple. Do not let apples sit too long in caramel or apples will weep at the stem end. Place on cold buttered baking sheet. Once all apples are dipped, place them directly into refrigerator. Wait two to three hours prior to dipping in white chocolate.

Step Five: Preparing your White Chocolate. Chop. Chop.

In the bottom half of your double boiler, fill 1/4 full of water and bring to boil. Take your block of white chocolate and begin chopping it into small thin chunks in order for it to melt easily. Once chopped, place white chocolate chunks in top half of double boiler. Stir chocolate until melted thoroughly.

Step Six: White Chocolate Dipping and Cinnamon Sugar Sprinkling. Fun! Fun! Fun!

Take apples out of refrigerator and begin dipping in white chocolate. This part is fun! Feel free to nibble on your extra caramel and white chocolate, but don’t forget to scrape the excess white chocolate off of the bottom of your apples. You’ll want to make sure there is enough for all your apples. The cooler your melted chocolate is the less drippage you will have and the easier to dip them. After you have dipped the apple sprinkle it with cinnamon and sugar to your liking. Place apple back on baking sheet and let cool.

Step Seven: Bask in your Fabulousness! Yes. You are so fabulous!

Place gourmet apples in cellophane bags, add ribbons, tags, and deliver to astonished friends and family. Save six or seven apples for yourself. Eat them all. You are so fabulous. Yes, you are.

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