Best White Chocolate Caramel Apples Recipes
WHITE CHOCOLATE CARAMEL APPLES
Provided by Giada De Laurentiis
Categories dessert
Time 1h50m
Yield 6 caramel apples
Number Of Ingredients 5
Steps:
- Spray a baking sheet with vegetable spray. Dry the apples well and insert a lollipop stick into the stem end of each apple.
- Combine the caramels and 1/4 cup water in a medium saucepan. Cook over medium heat, stirring constantly with a wooden spoon or spatula, until the caramel is melted and smooth. Holding them by the lollipop sticks, dip the apples in the caramel and roll them around to coat evenly. Lightly shake off excess caramel and set the apples stick-end up on the prepared baking sheet. Refrigerate until the caramel is set, about 15 minutes.
- Place the white chocolate chips in a metal or glass bowl set over a double boiler and heat, stirring occasionally, until melted and smooth. Dip each caramel apple in the white chocolate, rolling it around to coat the caramel with the white chocolate. Lightly shake off excess and set the apple stick-end up on the wax paper. Refrigerate for another 30 minutes to set the white chocolate.
- Melt the semisweet chocolate chips in second bowl set over a double boiler. Spoon the melted chocolate into a piping or plastic bag fitted with a small round tip. Remove the apples from the refrigerator and pipe ghost or skeleton faces onto the apples. Refrigerate for 15 minutes, or until set. Keep chilled until ready to serve.
CARAMEL APPLES CREAM AND WHITE CHOCOLATE STUFFED F
This recipe was inspired by the peck of apples I had in my refrigerator and a delicious Pepperidge Farm caramel apple bread that I discovered at the store. It's amazing cold, right out of the pack or toasted with cream cheese, hence the brainstorm for this stuffed French toast was born. The wine soaked apples nestle in the tangy cream cheese & the white chocolate cream cheese adds an extra smooth richness. I left the apples raw instead of sauteing first because I didn't want to add any moisture to the filling. The apples are slightly crisp & the pecans crunch. Then there's the Cognac cream
Provided by Jennifer Darden @tipsyculinaryqueen
Categories Other Breakfast
Number Of Ingredients 24
Steps:
- Directions For Filling Heat oven to 300 degrees. Chop pecans and place on a baking sheet. Toast for 8 minutes. Remove and let cool.
- Pour wine over apples and soak.
- Pour wine over apples and soak. Mix remaining ingredients. If you have time let fruit soak for 30 minutes. Then drain well onto a cloth or paper towel to remove access liquid. Stir into cream cheese mixture and refrigerate while you prepare everything else.
- Directions For Eggs and Cream Whisk everything together in a bowl. Set aside.
- Directions For Whipped Cream Whip heavy cream on medium, then high until soft peaks form. Add remaining items and continue beating until you have beautiful fluffy homemade whipped topping. Be careful not to beat too long or it will turn into butter. Refrigerate.
- Putting It All Together Heat butter in a large skillet on medium. Lay out slices of bread.
- Distribute filling between 4 slices of the bread. Top each with remaining slice. Dip into egg batter and place into hot pan. Cook until lightly browned on each side, approximately 4 to 5 minutes. Cut into triangles or squares.
- Spoon whipped cream over each section. This cream is not super sweet. If you want even more decadence, drizzle with maple syrup or caramel.
- To see an amazing recipe for Pineapple Rum Pound Cake French Toast With A Pineapple Sage Syrup check out my irresistible rum cooking and cocktail recipes cookbook, 2 Shots Of Tasting, Toasting, And Tantalizing With Rum at my blog www.tipsyculinaryqueen.com
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