Chocolate Peanut Butter Fudge Stuffed Caramel Apples.
OH YES they’re a thing.
I was thisclose to sharing something green with you today but then I remembered that I made these caramel apples a few weeks back, it’s almost Halloween and green food can totally wait. Forever.
Or at least until later this week.
Technically this IS green food? But you get me.
I’m fairly psyched about this week since it involves carving pumpkins and an excellent excuse to pound a bunch of candy. I may not like to dress up (though, um, I definitely saw an outrageous DIY mermaid tutorial that I’m dying to do because OMG MAKEUP. Maybe I should be a pregnant mermaid to hand out candy to kids and make everyone feel really uncomfortable.), but I adore every other aspect of the season and this holiday, minus the scary movie commercials that can be over thisverysecond please. I like to go back and forth between torturing myself by watching a horror film and then having nightmares for days and finding a nightlight a necessity.
A few weeks ago I had a serious craving for a caramel apple. Well wait – I hate saying “a serious craving” because I truly don’t feel like I’ve had any serious cravings while pregnant. I actually had serious-er cravings BEFORE getting pregnant.
But the truth is that I just really wanted a caramel freaking apple. A green one, which isn’t my apple of choice most days. But the tart and sour apple combined with the sweet gooey caramel was stuck.in.my.head.
And I’ve had waaaay too many awful experiences of buying premade caramel apples at the grocery store only to get them home to find them totally rotten on the inside. Plus, they are obviously nowhere near as fab as homemade ones.
Two years ago I made vanilla bourbon caramel apples and I knew I wanted something a little different than just a PLAIN caramel apple, but not those exact ones. Of course. Welcome to my internet generation brain where I want something new and different every single day. And nothing plain ever ever.
I also knew that I wanted a little chocolate, maybe a little crunch, but not quite as typical as a second dip in chocolate covered in peanuts. What I really wanted was a super gourmet caramel apple that I see in Kilwin’s every summer while in Michigan. That may even be where my desire for one started to brew – Eddie and I almost grabbed one in August but then I was having a weird I’m-pregnant-and-never-hungry moment (though this past weekend I ate like a COMPLETE MANIAC) so we skipped it.
Biggest regret ever.
I guess it all worked out since I got to make this super trashy version at home – AND pretty much get them all to myself. Can you say an apple a day? I certainly ate one… maybe two, per day after making these. The insides are filled with a chocolate peanut butter ganache, the outside is covered in stretchy caramel and then rolled in a mixture of honey roasted peanuts and sesame seeds. YES. The sesame seeds are key, I tell you. They may not be as cute as rainbow sprinkles… but the flavor is cahrazy good.
And I’d really sort of like to be one of those ladies (even though I hate being called a lady and I certainly don’t act as one) who makes homemade treats like this for Halloween but in 2014 that makes you a creep and your hard work ends up in the trash.
So… more for me!
Chocolate Peanut Butter Fudge Stuffed Caramel Apples
chocolate peanut butter ganache
- 3 ounces milk chocolate, chopped
- 3 tablespoons creamy peanut butter
- 1/4 cup heavy cream
- 1/2 teaspoon vanilla extract
- 4 granny smith apples
- 1 cup light brown sugar
- 1/2 cup light corn syrup
- 3/4 cup heavy cream
- 2 tablespoons unsalted butter
- 1/2 teaspoon salt
- 1 cup chopped honey roasted peanuts
- 1/4 cup toasted sesame seeds
chocolate peanut butter ganache
- Add the chocolate and peanut butter to a bowl. Heat the heavy cream and vanilla in a small saucepan over low heat until it begins to bubble around the edges and is warm. Pour the cream over the chocolate and peanut butter and let sit for 1 minute. Stir until a creamy and smooch ganache forms. Place in the fridge until chilled.
- Wash the apples to remove any waxy coating. Use a melon baller to scoop out the bottom stem – just pop it out so you can pop it right back in to hold the ganache inside. Use an apple corer or the melon baller to remove the seeds from the inside of the apple – but stop before you reach the other side.
- Fill the apples with a few spoonfuls of the ganache. Place the melon balled bottom back into the apple to plug it up. Stick a craft stick in the top of the apple.
- Add the brown sugar, syrup, cream, butter and salt to a saucepan fitted with a candy thermometer over medium-high heat. Boil the mixture until it reaches 250 degrees, about 15 minutes, watching carefully to make sure it doesn’t bubble over and brushing down the sides with a pastry brush. As soon as it reaches 250 degrees, place the saucepan in a bowl of ice water to stop the cooking. Stir the caramel well with a spoon to mix.
- Immedaitely dip the apples a little more than halfway into the caramel to coat, placing them on a sheet of parchment paper. Roll them in the chopped peanuts and sesame seeds, then let sit for a few minutes before serving. Keep in the fridge for a day if needed.