Posted By Kimberly Turner on Oct 15, 2014 in Apples, Candy Recipes, Cooking How-To Videos, Cooking Shows, Cooking with Kimberly, Desserts, Featured, Food Fun, Fruit, Fruit & Vegetables, Halloween, Holidays & Events, How To Cook, Sweets, Vegetarian, Wine Country Kitchens with Kimberly | 0 comments

I am excited to show you How to Make Chardonnay Peach Caramel Apples!

Caramel apples are very popular in the Fall, especially around Halloween, and they also make great treats for trick-or-treaters or Halloween parties.

Gooey caramel along with a peach flavor, coating a fresh, crisp apple, these sweets are a winning recipe for both kids & adults.

Despite the fact that Chardonnay grapes were used to make the vinegar we are using in this recipe, there is no alcohol whatsoever in it.

Chardonnay Peach Caramel Apples:

We are using a fabulous, fruit vinegar by Wine Country Kitchens for this recipe – Napa Valley Vinegar Co. Chardonnay Peach Vinegar.

It has a wonderful peach flavor, with actual peach puree in the wine vinegar, perfect for a recipe like this. Wine Country Kitchens has a whole line of these fruit vinegars that are simply wonderful.

Be sure to check out my recipe, also using one of these delicious vinegars:

Raspberry Caramel Corn Balls

Type: Sweets Recipe

Prep Time: 10 – 12 min
Cook Time: ~ 15 min
Yield: 4 caramel apples

The ingredients & instructions are listed below the video for measurements & directions. Please enjoy this webisode of Cooking with Kimberly:

Ingredients:

4 firm apples – I used granny smith apples in this show.
1/8 cup water
1/4 cup peach vinegar – I used Napa Valley Vinegar Co. Peach Vinegar.
1/8 cup light corn syrup
1 1/2 cups sugar
1/4 cup heavy cream or sweetened condensed milk
1 tbsp butter
1/4 tsp vanilla extract
dash of salt

Note: You could use 1 package of caramels (14 oz), if you don’t want to make your own caramel.

Instructions:

Wash apples and remove stems.
Pierce the apples, using thick skewers, craft sticks, or popsicle sticks, through the indentation where the stem was removed, creating handles for the apples.
Using a medium sauce pan with a candy thermometer, combine water, sugar, light corn syrup & peach vinegar and bring mixture to a boil on medium-high heat to dissolve sugar in water.
- Note: Use a basting brush with water to wash the sugar crystals from the sides of the pot.
Turn down to a simmer and allow mixture to come up to the heat of 245 degrees F.
- Note: Swirl the pan frequently, but do not stir mixture.
Cover a baking tray with parchment, coated with cooking spray, or greased wax paper.
Take caramel mixture off of the heat & stir in heavy cream. Stir in the butter & vanilla extract with a dash of salt.
- Note: Whisk smooth, if necessary.
When caramel mixture is smooth, but very slightly cooled to a suitable thickness to adhere to the apples, test on a spoon to check whether or not it will stick to it.
Plunge apples into the caramel mix, swirling and twirling the apples to get a good coating on each apple.
- Note: If you aren’t satisfied with thickness of the caramel coating, dip the apples back into the caramel for a second coat after slightly cooled & hardened.
While you are twirling each apple, keep moving it around until the caramel has partially hardened on the apple.
Then, place the apples on the parchment paper on baking sheets until fully hardened.