Caramel And Three-Chocolate Apples

Recipe Ingredients

6 cups	1422ml	Red apples (large)
6 cups	1422ml	Wooden dowels - (6" long) (small)
2 cups	474ml	Caramel - warm
2 cups	474ml	Melted milk chocolate - warm
2 cups	220g / 7.8oz	Melted white chocolate - warm
2 cups	220g / 7.8oz	Melted semi-sweet chocolate - warm
2 cups	474ml	Pecan pieces - toasted

Recipe Instructions

Wash and pat dry each apple. Place each skewer down the center of each apple. Line a baking sheet with parchment or waxed paper. Dip each apple in the caramel sauce, coating completely. Place on the baking sheet and refrigerate until firm.

Dip each caramel apple for a second time in the melted milk chocolate, coating completely. Place on the baking sheet and refrigerate until firm.

Dip each apple a third time in the white chocolate, coating completely. Place on the baking sheet and refrigerate until firm.

Dip each apple for a final time in the semi-sweet chocolate, coating completely. Place on the baking sheet and sprinkle each apple with the pecans. Refrigerate until firm and serve.

This recipe yields 6 apples.

Source:
EMERIL LIVE with Emeril Lagasse - From the TV FOOD NETWORK - (Show # EM-1B76 broadcast 10-31-1998) - Downloaded from their Web-Site - http://www.foodtv.com

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