Fall time is also fun time when you bring together two all time
favorites- crisp and juicy apples and wonderfully delicious caramels. Choose apple varieties such as Granny Smith
or Jonathans. The skin should be smooth
without any soft spots, which can end up as brown spots inside the apple. Try dipping the coated apple in chopped nuts,
candy corn or decorative candies. Humidity can cause caramel to slip off
apples. Choose a dry place to store the caramel apples no more than a day or
two. The fun soon becomes a family affair
when both the experienced and beginning cook make Caramel Apples at home.
Preparation
time: About 20 minutes.
Equipment you’ll
need: heavy saucepan with cover,
measuring spoons, wooden spoon, spatula, small bowls for toppings, and cookie
sheet
Safety: Ask for adult supervision when melting
caramels and dipping apples. You can be easily burned with hot caramel mixture.
Be very careful when inserting wood stick in stem end of apple.
6 medium Granny Smith or Jonathan apples
1 pound caramels
6 wood sticks
Assorted toppings
1. Wash and dry apples. Insert wood stick into stem end of each
apple; set aside.
2. Prepare cookie sheet by covering with wax
paper.
3. Unwrap caramels and place in saucepan;
cover. Cook over low heat and uncover
once caramels
begin to
melt. Stir constantly with a wooden
spoon to reduce air bubbles.
4. Holding stick, dip apples one at a time into
hot caramel, turning until well coated.
Scrape off extra
caramel from bottom of apple with spatula.
5. Dip coated apple into shallow bowl filled
with topping and place on wax paper.
6. Store in a cool, dry place for no more than a
day or two.
Clean up: Soak saucepan in hot soapy water immediately
after the apples are dipped. The kitchen should be spotless when you are
finished.
Carolyn Gass Hardimon, M. S.
Family and Consumer Science
Home Economist