Caramel Apples with Lucy’s Granola Toffee Crumbles & Rococo Chocolates Chocolate Shavings
Makes 6 Apples
6 apples of choice, washed, with 6 popsicle sticks inserted in the top of the apple
2 c granulated sugar
¼ c light corn syrup
½ c water
½ c heavy cream
2 tbsp unsalted butter
1 tsp vanilla extract
1 pinch kosher salt
1 c smashed Lucy’s Granola Toffee Crumbles
1 c grated/shaved Rococo Chocolates Artisan Bar of choice
Jacobsen Salt Co Oregon Flake Sea Salt as a finishing salt sprinkle
-In a medium sized saucepan, add sugar, corn syrup, and water, whisking to combine. Cooking over medium heat, swirling pan instead of stirring, until the mixture is golden in color and registers 320 degrees on a candy thermometer.
-Off the heat, slowly whisk in butter, heavy cream, vanilla, and salt. Return to heat and cook until smooth. Remove from heat and allow to cool until caramel coats the back of a spoon.
-In the meantime, prepare toppings in separate bowls by crushing Lucy’s Granola Toffee Crumbles into smaller crumbs, and shaving Rococo Chocolates Artisan Bars with a box grater, set aside. Line a baking sheet with a sheet of parchment paper and spray with non-stick cooking spray.
-Dip apples, one at a time in the caramel sauce, and then coat in toffee crumbles or chocolate shavings. If wanting to go a more classic route, simply sprinkle the caramel coated apple with Jacobsen Salt Co Oregon Flake Sea Salt. Set on sheet tray and allow caramel to set before enjoying.