Siracha Caramel Apples Recipe: Something Wicked This Way Comes

by Laura Moss

Wicked appleThere are very few things in life that can’t be made better by the addition of a few jalapeno peppers, garlic,or siracha hot sauce.  It’s a well known fact that I like to keep things spicy as evidenced by the fact that my favorite chili recipe is called “The Four Horsemen of the Apocalypse.” To me, jalapenos are child’s play.

This year I had the great pleasure of having my wonderful nephew live with me for 3 months. Imagine my excitement and joy when I discovered we had a mutual love for all things Siracha. I knew there was a reason I liked the boy so much. He puts Siracha on everything the way the Walmart faithful smear mayonnaise on white bread.

So as fall has started to settle in around our little town, in honor of my nephew, I was looking for a way to turn up the heat with a perennial fall favorite, the lowly caramel apple. Regular caramel apples seemed just so boring and mundane. I wondered what I could do to make a difference in someone’s life, specifically, in my nephew’s life. I liken this caramel apple to a rose. Lovely to look at, lovely to hold, lovely fragrance, but watch out for those thorns!

Don’t be put off by the decidedly eclectic ingredients list. It may look strange but it tastes, oh, so good. Some of you may think this recipe is more trick than treat, however, it is wickedly good.

  • 3-6 apples (depending upon size)
  • 11oz bag Kraft Caramel bits (just like their wonderful Caramels, but already unwrapped for you!)
  • 1 ½ – 2 tsp Siracha Sauce (or more, to taste)
  • 1 TBS water
  • Reese’s Pieces
  • 1 bag semi sweet chocolate

Directions

Insert wooden popsicle stick (or clean branch) into the stem end of each apple. Cover a plate or cookie sheet with waxed paper sprayed with non-stick cooking spray. Place the caramel bits into a medium saucepan*, add 1 tbs water. Cook on low heat for 4 minutes or until caramel bits are completely melted. Stir constantly, do not let burn. When thoroughly melted stir in the Siracha sauce.

Dip apples into the melted caramel. Coat evenly. Allow the excess caramel to drip off and scrap the bottom so it will sit evenly on your wax paper. Place in refrigerator until set, about 30 minutes.

While the apples cool, in a double boiler*, place the semi sweet chocolate chips and cook on low heat until melted. Stir to prevent scorching.

Remove the apples from the refrigerator. Dip bottom half of the apples in the semi sweet chocolate. Dip the chocolate portion in the Reese’s Pieces or place them yourself in the chocolate.

Drizzle chocolate over the top of the caramel apple if you wish.

Return the apples to the refrigerator and cool for one hour. Remove from refrigerator about 10 minutes before serving.

* Note: I really DO NOT have the patience for a double boiler. For a quick treat such as these, you can use your microwave in 30-second increments. Caramel will take you about 1-3 minutes to melt (stir in-between microwave sessions, depending upon your wattage), and the chocolate will take about 1 – 2 minutes. Just heat and stir frequently as it can easier scorch if you do not watch diligently and stir, stir, stir.


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