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Posted by Denise on October 24, 2012
Smooth gooey caramel coats and pools over crispy sweet apples
for a luscious Fall treat!
apples showing up in greater numbers in grocery stores are more of a harbinger of Fall than temperatures are, but
Caramel Apples sorta seal the deal for me. The sticky sweet caramel coating swirled over and pooled at the base of
a firm, crispy apple…Mmmmm, that says Fall to me!
When I was a child living in the Midwest, we used to visit a
local orchard to purchase apples. The sweet older couple who owned the orchard would cut slices of each type of
apple for us to taste so we could make our selections. No matter how many bushels (for those of you who aren’t
familiar with bushels, let just say it’s quite a few apples!) of apples we bought, they would always give us each a
couple more “to eat in the car on the way home.” So nice! We would normally get some good baking apples, like
Granny Smiths, and firm eating apples such as Jonathans, and old favorites like Red Delicious varieties.
When making caramel apples we prefer a firm apple that will
hold up to the thick layer of gooey caramel. I used Braeburns for these and they were terrific, but use your
favorite apple variety. Make sure to wash and rinse your apples well. Apples are sometimes sprayed with
insecticides and may be coated with a fine layer of wax to keep them fresh and make them look pretty.
Use wooden craft sticks for the handles to make dipping and
eating the apples a little less messy. There used to be a packet of the sticks in every package of
individually-wrapped soft caramels. Not so anymore! It you have a hard time finding wooden sticks, go to the
children’s craft section of a store that carries craft items and you should be able to find them.
We always used to set the completed caramel apples on waxed
paper, but it would get soggy and tear and stick to the apples. I used parchment paper this time with no problems.
The apples popped right off!
Makes 4 – 5 servings
medium sized apples, rinsed and dried
14 oz. package of soft caramels, unwrapped (about
50 individual pieces)
tablespoons of water
Chopped nuts, optional
1. Unwrap the
caramels and place them into a small saucepot (I prefer nonstick for this). Add the 2
tablespoons of water and set the pot on the burner over medium-low heat. Place a piece of
waxed paper or parchment paper on a cookie sheet or another sturdy surface large enough to
hold all of the apples with approximately 3” between.
2. While the caramels start to
melt, push sticks into the stem end of each apple. You can remove the stem or insert the sticks
next to the stem. Push the stick in only far enough that it will stay in place and allow you to use
it without it slipping. Leave enough out for a handle.
3. Once the
caramels start to melt, stir constantly until it becomes completely smooth and creamy.
Grasping the stick handle of an apple, dip the apple in the hot caramel and swirl each apple
until it is evenly coated. You may need to use a spatula or spoon and tip the pot slightly to
get the caramel all of the way up the sides of the apple. Pull the apple out of the caramel
and let it drip for a moment before setting it onto the parchment paper to cool. Sprinkle
chopped nuts on top of the apple before the caramel hardens if you want
4. Store the
caramel apples in the refrigerator for at least an hour to allow the caramel to cool and set
up. They can be stored in the refrigerator for up to 3 days. If you prefer the caramel to be
softer, take them out of the refrigerator about 15 minutes before