Caramel Apples 
Wednesday, October 15, 2014

Serving size: Yields 10 apples

10 apples
10 wooden sticks
2 (11-ounce) packages chewy caramel candies
4 tablespoons water
Chocolate chips (optional)
Walnuts, chopped (optional)

1. Line baking pan or flat work surface with parchment paper and set aside.
2. Poke sticks into apples and set aside.
3. Place assorted toppings in shallow dishes for rolling apples in.
4. Add caramel and water to 4-quart pot and heat on Medium (275F) for about 8 minutes.
5. Stir caramel until completely melted and creamy, then remove pot from PIC.
6. Dip apples in melted caramel. Allow excess caramel to drip off and roll apples in any additional toppings, then transfer to parchment paper.
7. Refrigerate apples for 1 hour to set.
8. Remove apples from refrigerator 15 minutes before serving.

If your apples are coated in wax, dip them in boiling water and dry thoroughly before using.
Pick apples that are sweet-tart and firm to balance out the sweetness. We recommend Honeycrisps, Granny Smiths, Pippins, Pink Ladies, and Jonathans.

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