Yesterday I went in search of caramels to make my Halloween tradition, Caramel Apples. I had to visit three stores before I found one that had them in stock. It was very frustrating – but, these babies are totally worth the irritation. You can go crazy with decorating caramel apples…drizzle with melted chocolate, rolled in chocolate then coconut or candies etc. I prefer the good old-fashioned original.
We had a great spread tonight at our gathering – I also made Wassail, Mom’s Tortellini Soup, Applesauce Drop Doughnuts, and Pumpkin Spice Cupcakes with Cream Cheese Frosting.
Simple Caramel Apples
5 apples (I prefer Granny Smith)
1 (14 ounce) package individually wrapped caramels, unwrapped
2 tablespoons water
- Remove the stem from each apple and press a craft stick into the top. Spread wax paper on a baking sheet and coat with cooking spray or butter.
- Place caramels and water in a medium saucepan and heat over medium low until caramels have melted – stirring occasionally. Turn heat to lowest setting and begin dipping apples.
- Roll each apple quickly in caramel sauce until well coated. Scrape any excess off the bottom of the apple and place on prepared sheet to set.
- Allow to cool in the refrigerator at least one hour.