I make a lot of caramel apples dipped in chocolate. My problem is that the chocolate will crack and sometimes the cracks are quite large. After I put the caramel on, I put in the frig to harden, then dip in chocolate. Then I put back in the frig to set the chocolate.
Can any one tell me how to stop the cracking? What am I doing wrong? I use Peter's brand of caramel and candy melts (wafers) for the chocolate.
By Terry from MI
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Try cooling the apples at room temperature. They may be cooling too fast.
In most recipe using dipping chocolate they use shortening in the chocolate. Might try a tablespoon of shortening in the chocolate. Also like Ann said keep the apple at room temperature.
Thank yous for the feedback. I will use these suggestions.
Terry in MI
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