Shonda Rhimes what are you doing to me! First Grey's Anatomy, yes, I still watch, even after what she pulled last season. Then Scandal. I was so behind, but this week I started binge watching all the episodes I missed and now I am bummed because I have to wait for new ones. I even listen to the sad Fitz & Olivia song. Well and then there's How To Get Away With Murder. We can't stop hitting that play button. Also, it's the perfect series for Halloween.
The Dutch don't really celebrate Halloween, although more and more people go to theme parties on 31st of October. Six years ago I was in the US during Halloween. We drove to Vegas which was fun, but also not so much because according to American standards I was still underage (20). I ended up wandering the Strip in my shortest dress (I hoped it would somehow help ;-)) with Rob who was so sweet to stay by my side. I also remember standing next to a guy in the elevator. He was dressed up like Alan from The Hangover, which was hilarious.
I don't think I'll ever feel the need to go back to Las Vegas. It just isn't for me. These candy apple on the other hand... I've wanted to share an all-American recipe like this ever since I started blogging. These apples are covered in a to die for vegan salted caramel sauce and I dipped half of them also in chocolate! SUPER DELICIOUS. I have eaten a candy apple only once in my life, as a teenager during a visit to Euro Disney in Paris. Sticky, sweet as hell and very inconvenient. I like 'my version' a lot better! And they are even kind of guilt-free. It's ok to take two, really.
- The recipe calls for more than enough chocolate & caramel. You could make half, and waste less, but then dipping the apples would be harder. I chose to use the leftovers in other recipes.
- If you want a thicker caramel layer (I would go for it), opt for 2 dippings.
- It is also up to you which toppings you choose: orange zest or colored sprinkles would also be a great idea.
Salted Caramel & Chocolate Apples
6 apples, washed
400 ml or 1 2/3 cup coconut yoghurt
300 ml or 1 1/4 cup palm sugar
100 ml or 1/3 cup + 1 tbsp coconut oil
1 1/2 tsp sea or himalaya salt
200 grams milk chocolate, au bain marie
50 grams dark chocolate (72%), au bain marie
1/4 cup hazelnuts, roughly chopped
1/4 cup cranberries, roughly chopped
1/4 cup dark chocolate chunks
1/4 cup desiccated coconut
6 liquorice root sticks
How to make it:
1. Push the liquorish sticks into the apples. Make the caramel by adding the yoghurt, sugar and coconut oil to a sauce pan. Bring to a boil on medium-high heat, and lower the temperature and let simmer for about 5 minutes. The caramel will thick a bit and should coat the back of a spoon. Add the salt and stir.
2. Coat the apples with the caramel and let any excess drip back into the bowl or saucepan. Place on a parchment-lined backing sheet. When you are done dipping, place the sheet in the fridge.
3. After 30 minutes start melting the milk chocolate au bain marie. Dip half of the apples into the chocolate while giving the others a second bath in the salted caramel.
4. Melt the dark chocolate while the apples are dripping on the baking sheet. Sprinkle the toppings on the apples and decorate the chocolate ones also with dark chocolate. Place in the fridge for about an hour or so.
5. Enjoy when the chocolate & caramel have set.