Apples are everywhere. All different sizes, shapes, colors and flavors are available at your local grocers and markets right now and although they are great to bite into all by themselves they present so many options for preparation and devouring. Pies, cakes, sauces, butters, breads, caramelized and candied. Those last two mentioned are such an incredible treat for children and grown ups alike.
Caramel apples can be as easy as a trip to your grocery, pick the apples and purchase a small kit which typically includes the sticks, caramel and instructions. I am including in this post two recipes for making your own.
One very quick and easy way to prepare them is to use the individually wrapped caramels you usually find in the sweets isle. This time of year your grocer may have them conveniently placed near the apples in produce.
The one item I would change is keep it fun and in the season. Go outside and find your own sticks instead of the craft or lollipop sticks. They need to be small yet sturdy enough to hold your apple up so you don’t drop your sugary goodness on the ground.
- 6 apples
- 1 (14 ounce) package individually wrapped caramels, unwrapped
- 2 tablespoons milk
- Remove the stem from each apple and press a craft stick into the top. Butter a baking sheet.
- Place caramels and milk in a microwave safe bowl, and microwave 2 minutes, stirring once. Allow to cool briefly.
- Roll each apple quickly in caramel sauce until well coated. Place on prepared sheet to set.
- Nonstick cooking spray
- 2 cups sugar
- 1/2 cup heavy cream
- 6 Granny Smith or Red Delicious apples
- 1 cup toasted pecans (optional), coarsely chopped
- Line a baking sheet with waxed paper and coat it with cooking spray. In a medium saucepan, bring sugar and 1/2 cup water to a boil over high. Reduce to medium-high and simmer, undisturbed, until caramel is golden brown, 8 minutes. Remove from heat and carefully stir in cream (mixture will sputter, be very careful and keep little ones away). Transfer to a small bowl and let cool 5 minutes.
- With a paring knife, make a small slit in top of each apple. Insert an ice-pop stick, lollipop stick or branch, 1 inch deep into each slit. Dip apples into caramel, swirling to coat. If you are using nuts or other sprinkling type goodies, now is the time to add them and transfer to your waxed paper coated baking sheet.