Saturday, July 10, 2010


Ingredients for 4 - 8 servings

4 large or 8 small apples
1 14 oz package of caramels
2 Tbsp water
4 – 8 thick wood skewers or popsicle sticks
Nuts (optional)
Melted chocolate (optional)

Directions

Wash and dry apples and remove the stems.
Set a skewer or popsicle stick into each one, through the stem hole, being sure to poke them down at least halfway through the fruit.
Set nuts in a bowl and place in your work area, if using.

Line a 9 x 13 baking sheet with waxed paper that has been sprayed with oil (oil side up) and place in your work area.
Remove the wrappers from the caramels and then place in a microwave-safe bowl with the water.
Note: You can also heat the caramels and water on the stove. Just place them in a pot and slowly heat on low.
Heat caramels and water for two to three minutes, stirring every minute to help incorporate the candy with the water and to check for readiness.
Once the caramel’s consistency is like chocolate syrup, you’re ready to stop heating it and dip your apples.
Place the bowl of caramel on your work station and start dipping in your apples, holding the sticks and tilting the bowl.
Use a spoon to help cover the apple with caramel if needed.
If the caramel starts to clump or become too thick, just microwave for another 20 seconds and stir.
Dip the caramel-coated apple in your nuts (if using).
Be sure to do this directly after dipping the apples in the caramel and before they begin to set.
Drizzle on melted chocolate if desired.
Place apples on the oiled wax paper when finished.
Set apples in the refrigerator for at least 15 minutes and serve.
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