Peanut Butter Turtle Caramel Apples
By: Meghan McGarry
- Yield: 6-7 large caramel apples
- Course: Dessert
- 1 candy thermometer, craft sticks
- 6-7 large Fuji apples, organic recommended
- 7 sturdy craft sticks
- 2 cups heavy cream, divided
- 2 cups sugar
- pinch of salt
- 1 1/2 cups light corn syrup
- 16 tablespoons (8 ounces) unsalted butter
- 1 teaspoon vanilla extract
- 5 cups (30 ounces) good quality semisweet chocolate
- 20 ounces (2 standard size bags) peanut butter chips
- 3 cups (12 ounces) chopped, toasted pecans
- Wash and dry apples. Remove stems and firmly press a craft stick into the top of each apple.
- Line a sheet pan with parchment paper and set aside.
- In a stockpot or Dutch oven fitted with a candy thermometer, combine 1½ cups of heavy cream, sugar, pinch of salt, corn syrup and butter. Bring mixture up to a boil over medium-high heat, stirring occasionally.
- Once mixture comes to a boil, do not stir anymore. Allow mixture to bubble until it reaches 246°F or firm ball. Remove from heat and stir in remaining ½ cup of cream and vanilla. Be aware that hot caramel may sputter when liquid is added. Pour caramel into a smaller saucepan at this point so you will be able to fully submerge the apples.
- Working quickly, dip each apple into the caramel and turn the apple to completely coat it. Lift caramel apple up and allow excess to drip off.
- Place caramel apples on prepared pans and set aside to allow the caramel to completely set up.
- Melt chocolate and pour into a vessel that is deep enough to submerge and coat the apples.
- Dip completely-set apple in chocolate and then lift apple up, allowing excess chocolate to drip off. If needed, swipe the bottom of the apples against the side of the bowl to remove the excess.
- Immediately sprinkle with chopped pecans and peanut butter chips. I find sprinkling the ingredients on while holding the apple over a bowl works better than dipping the apple in the nuts and peanut butter chips. Please note when sprinkling the peanut butter chips on, you may have to press them onto the chocolate to make sure they fully adhere.
- Set finished apples on parchment-lined sheet pans and refrigerate to completely set up.
- Serve apples at room temperature.