Ingredients:

  • 3 large Granny Smith Apples
  • 1 tbsp lemon juice
  • 2 cups cold water
  • 11 oz caramel bits
  • 2 tbsp heavy cream
  • 1/2 tsp pure vanilla extract
  • 1/2 cup semi-sweet chocolate chips
  • 1 tsp coconut oil
  • 1 tbsp flaky sea salt

Instructions:

  1. Prepare the citrus bath. Mix 2 cups of cold water with 1 tbsp lemon juice in a large bowl.
  2. Slice the apples. Cut each of the 3 large Granny Smith apples into 1.5 cm thick wedges. Look for consistent thickness so they all set at the same rate.
  3. Soak and dry. Place the slices in the lemon water for 5 minutes, then remove and pat them bone dry with a clean kitchen towel. This is the most critical step for caramel adhesion.
  4. Melt the caramel. Combine 11 oz caramel bits and 2 tbsp heavy cream in a microwave safe bowl. Heat in 30 second intervals, stirring until you smell the toasted marshmallow aroma of fully melted sugar.
  5. Incorporate the vanilla. Stir 1/2 tsp pure vanilla extract into the hot caramel.
  6. Dip the fruit. Use a fork to dip each dry apple slice halfway into the caramel. Wait for the caramel to stop dripping before placing it on parchment paper.
  7. Prepare the chocolate. Melt 1/2 cup semi sweet chocolate chips with 1 tsp coconut oil until silky and glossy.
  8. Execute the drizzle. Use a spoon or a piping bag to zigzag the chocolate over the caramel. Watch for the chocolate to hold its shape as it hits the cooler caramel.
  9. Season the tops. Sprinkle 1 tbsp flaky sea salt over the wet chocolate. The salt must be added before the chocolate sets so it sticks.
  10. Set the slices. Chill the tray in the refrigerator for 5 minutes until the chocolate feels firm to the touch.