Caramel Apples

Place caramel in a cast iron pan with a lid. Place in an oven at 200 degrees for 2 hours until fully

Wash apples in warm water with 1-2 drops of dish soap and 1 Tablespoon of white vinegar. Rinse well and allow to air dry for 1 hour. Remove stem and wipe any remaining water from the apples. Place the pointed end of the stick in the flower of the apple (bottom). Using the counter surface, pound the stick into the apple.

Using a hot plate set at 150 degrees – 160 degrees, place the cast iron pan to maintain heat for the caramel to stay melted. Continue to stir and monitor the caramel through the dipping process so the caramel does not burn. Dip apples in caramel using a shaking method to remove excess caramel. Set caramel apples in fridge for 15 min.

Tempering coverture chocolate:

Dark Chocolate – Melt to 120 Degrees. Cool by seeding and then hold to 87-91 Degrees.

Milk or White Chocolate – Melt to 115 Degrees. Cool by seeding and hold to 83-88 Degrees.

***As the chocolate cools, you can re-heat in very brief time increments and monitor the temperature carefully to keep it in the hold range. If you exceed the maximum hold temperature during the re-heat, you must begin the re-temper process.

Caramel Brownies

1 package Betty Crocker German Chocolate cake mix

1/3 cup evaporated milk

¾ cup melted butter

3 Tablespoons flour

12 ounces Heavenly Caramel

1 ½ Tablespoon evaporated milk

1 package (12 oz) good quality Milk Chocolate Chips

Mix the cake mix, evaporated milk, and butter in a bowl using a wooden spoon. Then

stir in the flour. Press half the mixture into a 9x13, greased glass pan. Bake at 350 degrees for

6 minutes.

In the microwave at 70% power, melt the caramel and remaining evaporated milk until the

caramel is pourable. Pour the caramel on top of the baked cake layer. Sprinkle the chocolate

chips over the top of the caramel. Dot the remaining half of the cake mixture on top of the

chocolate chip layer. Return to oven and bake an additional 14-16 minutes. Allow the brownies to cool before cutting.

Salted Caramel Rice Krispies Treats

6 Tablespoons Butter

1 package miniature marshmallows

½ Tablespoon vanilla bean paste

1/8 teaspoon kosher salt

7 oz Heavenly Caramel

2 Tablespoons Evaporated milk

7 ¼ Cups Rice Krispies

Maldon Sea Salt Flakes for finishing

Melt 7 oz caramel with evaporated milk and set aside.

Brown butter. Add marshmallows and melt on low heat. Add salt and vanilla bean paste. Pour

melted caramel into marshmallow mixture and stir until well combined. Add rice Krispies by

gently folding into the marshmallow/caramel mixture. Once fully combined, press into a

buttered 9x13 cake pan and sprinkle Maldon Sea Salt flakes over the top. Allow to cool before

Salted Caramel Popcorn

2 cups Heavenly Caramel

5 Tablespoons Heavy Cream or evaporated milk

Melt caramel and cream together. Pour over plain popcorn or microwave butter popcorn and mix to

combine. Sprinkle with Maldon Sea Salt flakes and gently combine/toss again.

Dip caramel apple into the chocolate or white chocolate/bark/a’peels. Shake the excess chocolate off the apple and dip in a topping. Once set, drizzle white and/or chocolate on to the