Chocolate Caramel Day 2017 is on Sunday, March 19, 2017: Caramel Apple recipe, anyone?

Sunday, March 19, 2017 is Chocolate Caramel Day 2017. National Chocolate Caramel Day is March 19! - Chicago Dessert ... Chocolate Caramel Day!

Chocolate Caramel Day

Believe to celebrate Chocolate Caramel Day compared to a popular naughty food, or a bit of uniform shortbread? Tuck in!

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Caramel Apple recipe, anyone?

Chocolate Dipped Caramel Apples

2 cups sugar

3/4 cup light corn syrup

1/4 cup honey

1/4 teaspoon salt

2 cups heavy cream

3 tablespoons heavy cream

3 tablespoon unsalted butter, cut into chunks

1 tablespoon plus 1 teaspoon vanilla extract

up to 16 small apples, cold

1 1/4 pounds chocolate

5 to 6 ounces chopped toasted nuts (optional)

Equipment

long-handled silicone spatula or wooden spoon

candy thermometer

up to 16 Popsicle sticks

Serves Up To 16

Combine the sugar, corn syrup, honey and salt in a heavy-bottomed 3-quart saucepan. Cook over medium heat, stirring with a spatula or spoon, until the mixture begins to simmer around the edges. Wash the sugar and syrup from inside the pot with wet pastry brush or a wad if paper towel dipped in water. Cover and continue to cook for about 3 minutes.

Meanwhile rinse the spatula or spoon before using it again later. Uncover the pot and wash the sides once more. Insert the candy thermometer without letting it touch the bottom of the pot. Cook, uncovered, without stirring, until the mixture reached 305° F., 5 to 10 minutes.

Meanwhile, bring the cream to a simmer and keep it hot until needed When the sugar mixture reached 305° F., turn the heat off. Stir in the butter chunks. Gradually stir in the hot cream; it will bubble up and steam dramatically, so be careful. Turn the heat back on under the pot so that the mixture boils energetically but not violently. Continue to cook, stirring occasionally, until the temperature reaches 250°F., about 30 minutes. Remove the pot from the heat. Stir in the vanilla. Transfer the caramel into a smaller pot or heatproof bowl deep enough to dip the apples. Cool for 10 minutes.

Impale each apple on a stick. Holding the stick, dip and appple into the caramel, allowing the excess to flow back into the pot. Set the apple on a sheet of wax paper. If the caramel gets too cool it will slide entirely off the apples! If necessary, reheat gently (without simmering), then continue to dip. Repeat to coat each apple. Let the dipped apples set until the caramel is cool and firm, at least 30 minutes.

Melt 1 pound of chocolate. Dip each apple into the chocolate, allowing excess chocolate to flow back into the bowl. Sprinkle with nuts if desired. Set the dipped apples on a tray lined with wax paper. Apples coated with untempered chocolate must be refrigerated to prevent discoloration. Apples coated with tempered chocolate may be kept at room temperature.

Butterfinger Caramel Apples

6 tart apples, washed, dried, stems removed

1 pkg. caramels (14 oz)

2 T. water

2 Butterfinger candy bars (2.1 oz. each), chopped

Line tray or baking sheet with wax paper. Insert 1 wooden stick into stem end of each apple. You will need a total of 6 wooden sticks found in cake decorating or hobby shops. microwave caramels and water in large microwave safe bowl on high for 2 minutes; stir. Microwave another 10 to 20 second intervals, stirring until smooth. Dip each apple in melted caramel. Scrape excess caramel from bottoms. Quickly roll bottom half of apples in chopped Butterfinger candy bars, then place on prepared tray. Refrigerate for 45 minute or until set. Store apples in refrigerator in airtight container. Apples are best if they are served the same day they are prepared. Makes 6

Caramel Honey Apples

: Candies Fruit

1 cup packed brown sugar

1/2 cup butter or margarine

1/2 cup honey

1/4 cup heavy cream

1/4 teaspoon ground cinnamon

1/3 cup chopped nuts

6 small apples with sticks (4 to 6 oz. each)

Combine all ingredients except apples and nuts in 2-quart saucepan. Cook over medium-high heat to 265:F; stir constantly. Remove from heat. Cool 5 minutes.

Holding apple by stick, roll in hot honey mixture to coat; roll bottom of apple in nuts if desired. Place on waxed paper squares to cool. Repeat with remaining

apples.

chocolate?

chocolate?

The chocolate that brightens up the entire day is a day of "Milky Way Midnight". It is made of Dark, luscious black chocolate shell coating and a layer of sweet caramel and a layer of white marshmallow inside, fantastic taste.

Another would be Swiss chocolate, Swiss has high quality milk cows and their environment is clean due to the presense of fresh mountain spring and grass. So their caramel filled chocolate is truly alluring.

Last would be chocolate ice cream---Haagen Dazs!!

Poll: Chocolate or Caramel ?

Poll: Chocolate or Caramel ?

Chocolate, please :)

Agoda
Holidays also on this date Sunday, March 19, 2017...