Ever since I discovered this Chow article on "tricked out caramel apples," I've been dying to give them a try. Today I made a vegan version of the peanut variety--stuffed with a peanut butter ganache, then rolled in caramel and chopped dry roasted peanuts.
I agree with rayray, coring the apples was one of the funnest parts of this event, but I also fell in love with the caramel recipe. I've had lots of sordid caramel disasters in my past, but with an easy sub of Earth Balance and Silk creamer, this recipe is gonna be my go to from now on--no burning, no issues--it was glorious fun, and the caramel came out perfectly.
One of the tricks is to watch the caramel carefully with a thermometer, if you're careful the texture'll be perfect--chewy with a delicious flavor. The hardest part is finding the right sized pot, if you go too small, you'll have a bubble over disaster, so choose carefully! The Chow peanut butter ganache is delicious, but a little wet, so next time I make these, I'll be sure to reduce the amount of creamer by 1/3 or so--either that or add more chocolate.
I'm bringing these with me to see the Beastie Boys and the Violent Femmes tomorrow! Hang in there, and you may just get an inside shot.