Caramel Apples

Apples are one of the most readily available Fall fruits, and even the heirloom varieties are inexpensive and easy to find this time of year. My absolutely favorite apple variety has always been the Golden Delicious: a light yellow, spotted color with the most tender skin and flesh of almost all apples. Unfortunately, Golden Delicious apples don’t hold up well in baking (because, being so tender, they fall apart into a big mess!) but they are an ideal option for Caramel Apples.

Today was the first time I’ve ever attempted caramel apples, and it was a fun learning experience for me. The recipe below calls for 6 apples, and I was sure to try different techniques on all 6 to find what works best. This way, you can avoid the mistakes that I already made! I chose to coat a couple of my apples in Butterfinger crumbs, and a couple more in Oreo crumbs. I gave one apple a super-thick caramel coating with no candy crumbs. These would make excellent Fall/holiday party favors, wrapped in clear cellophane with a cute little bow.

Caramel Apples from Caramel Apples on (directions changed)

6 apples of your chosen variety
14-oz package individually-wrapped caramels
2 TBS milk
candy/cookies, crushed
6 craft sticks (popsicle sticks)

1. Wash and dry apples. Remove stems. Insert craft sticks into top of apples. Put apples into freezer for several minutes. If using candy/cookie crumbs, place crumbs onto a plate.

2. Unwrap all caramels, and place into a container with milk. I found that a wide-mouth coffee mug worked well (I had to make the apples in 2 batches) because you want to be able to dip and coat the entire apple fairly quickly. Heat caramel for 1 minute (if using a mug and thus making two batches) or 2 minutes (if using all caramels at once.) Stir well; heat again in 5-second increments until caramel is melted.

3. Dip each apple into caramel, coating well. If using candy/cookie crumbs – immediately roll apple in crumbs until coated. Place on separate plate and quickly put into the fridge. If not using crumbs and only using caramel, one way to get an extra-thick caramel coating is to place the dipped apple onto a plate, and use a spoon to pour additional caramel over the apple, to create a second layer. When finished, quickly put into the fridge.

4. Let apples stand in fridge for several hours so caramel fully hardens. At this point they may be wrapped or eaten!

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