Mexican Chocolate Caramel Apples

With all the fancy chocolate decorated apples out there, I decided to give these a try using my favorite chocolate – Mexican chocolate.  Mexican chocolate has distinct flavors of cinnamon and spice that make it a perfect chocolate for making candied apples. The sauce is a nice gooey chocolate caramel style sauce that is perfect for covering apples. It will be a little runny and you may need to cool it so it will be easier to spread onto apples. I also suggest you use chilled apples to help the chocolate caramel sauce cool quicker. I triple coated the apples by reusing the run-off to spread on the apples. Choose the topping of your choice or eat as is and enjoy a spectacular treat! Depending on the size of the apples and how much sauce is used for each apple, the yield will vary between 10-12 apples.

Ingredients

Sauce
2 cups of heavy whipping cream
1/2 cup of butter
1 cup of brown sugar
1 – 3.15 oz. tabilla of Abuelita brand Mexican chocolate
1 – 7 oz. package of coconut flakes
1 teaspoon cornstarch
10 – 12 apples your choice
10 – 12 sticks from a cake or candy store
Parchment paper
Suggested Toppings
Sprinkles of your choice
Coconut flakes
Sliced almonds toasted
Chopped pecans toasted

Technique

Toast the almonds and pecans if using. To toast them in a small non-stick pan over medium high heat stir constantly until fragrant, about a minute or less. Be careful not to burn. Place apples into the fridge to chill. In a large pot heat all sauce ingredients over medium high heat. Aggressively and continuously whisk the mixture while it bubbles and reduces to a thick caramel like consistency. This will take about 15 minutes. Remove from heat and let cool for about 10 – 15 minutes. Insert a stick into each of the apples where the stem would normally be, dip into mixture and place onto a cookie sheet lined with parchment paper. Repeat with remaining apples. Place apples into refrigerator to set for about 30 minutes. Remove and coat once again with the mixture. Place back into refrigerator for another 30 minutes. Remove and coat once again by reusing any run-off to spread on the apples. Decorate with any of the above toppings and enjoy your treat!

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