Cut your apples in half and use a melon baller to scoop out the insides, leaving the walls intact at about 1/2 to 1/4 inch thickness.
Squeeze the juice from the lemon onto the apples and allow to set. (This will keep them from turning brown right away.) hollowed out apples until just below the top.
To make the caramel sauce, melt the caramel squares in a sauce pan over low heat, with the corn syrup. Allow to cool for about 10-15 minutes.
Using a paper towel, wipe your apples down, removing the lemon juice as much as possible. (Important: if the inside of your apple is too wet, the caramel won’t stick.)
Pour the caramel into the hollowed out apples until just below the top.
Chill in the refrigerator until the caramel has set, about 20 minutes. Cut into slices and drizzle with chocolate sauce, if desired.
- 3.0 whole Large Granny Smith
- 1.0 whole Large Lemon
- 2.0c cups Caramel Squares
- 2.0Tbsp Corn Syrup