Monday, November 19, 2012

Caramel Apples...


Three days till Thanksgiving everyone! And today it's chilly! We've been watching the weather and it seems it might be in the low 70's for Thanksgiving day...very exciting for us Floridians. We've been planning all the cooking and gathering all our favorite baking recipes in anticipation of family and friends.

Speaking of favorite recipes....hmmm....there's a new one we just tried that we LOVE and wanted to share with you!

So, grab your apron off it's hook and come join us! (Bring your coffee too)


 * 20 Granny Smith apples (scrubbed clean and stems removed)
 * Popsicle sticks 
 * Three bags of individually wrapped Kraft caramel candies. 
 * 3/4 cup heavy whipping cream 


Insert popsicle sticks into the stem area of each apple.

 Place the apples in the freezer

In medium sized pot, over medium-low heat, add heavy whipping cream and caramels. Stir occasionally as the caramel slowly melts. The mixture should never boil.

When the caramels are melted completely, turn the heat to the lowest setting just to keep it warm.

Remove the apples from the freezer and wipe off any condensation.

Tilt the pot so that the caramel pools to one side, making it deeper.

Dip the apples one at a time into the caramel. Turn the apple gently so that the caramel coats all around the apple.

Slowly bring the apple up from the pot and let the excess drip off. Use a knife or extra popsicle stick to help remove the excess caramel quickly is needed. (work quickly as the caramel hardens fast)

Roll in crushed nuts and drizzle with chocolate if desired. Wait about 1 minute before coating with nuts. As in our experience the nuts tend to slide to the bottom of the apple if caramel is still too hot. 

Place the apples on parchment paper. (Do NOT use wax paper! The caramel sticks to wax paper!)
Place in the refrigerator to speed up the caramel set time.

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