Sat, Oct 9, 2010
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With the arrival of fall, it’s time for caramel apples. They are easy to make and everyone in the family can get involved. Leave them plain or dip them in chopped Heath toffee bar, chopped peanuts, toasted coconut shreds or any other sweet of your choice.
Rich and buttery homemade caramel sauce is incredibly delicious with apples but I use the sauce more like a caramel fondue for dipping apples and other fruit. I found that melting store-bought caramels works better for coating apples, making a nice, thick layer of caramel that firms up well.
- 5 apples (Honeycrisp, Granny Smith or the variety of your choice), washed and dried
- 1 bag of milk caramels
- 2 Tbsp water
- 5 Popsicle sticks
- 5 muffin liners
- Insert the Popsicle sticks into the stem part of the apples.
- Cover a baking sheet with waxed paper.
- Flatten the muffin liners and place them spaced apart on the baking sheet.
- Heat the caramels and the water over medium heat until the caramels have melted and a smooth sauce forms.
- Working quickly, dip each apple into the caramel, spooning caramel over the apple to coat it.
- Let any excess caramel drip off.
- If desired, dip the apples in crushed toffee, peanuts or other sweets of your choice.
- Place the dipped apples onto the flattened muffin liners.
- Place the pan of caramel apples in the refrigerator for 20-30 minutes, or until the caramel hardens.
- Prior to eating them, let the caramel apples set at room temperature for about 15 minutes.