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Recipe
Caramel-Coated Apples
INGREDIENTS
6 apples1 (14 ounce) package individually wrapped caramels, unwrapped
1/2 teaspoon vanilla extract
2 tablespoons water
OTHER NECCESITIES
6 wood sticks
Aluminum foil
Saucepan
Cookie sheet
Food Lion non-stick butter spray
DIRECTIONS
- Insert wooden sticks into the stem end of each apple. (Works best if you have the apple sitting on the counter - that way you can be sure the sticks are straight up and down.)
- Cover the cookie sheet with aluminum foil. Spray the foil with butter spray (to keep apples from sticking.) Place apples on the cookie sheet.
- Combine caramels and water in a saucepan over low heat. Cook until the caramel melts, stirring often. When the caramel is smooth, dip each apple into it, gently running the apples around insides of saucepan to gather some of the caramel from the sides. Scrape the excess caramel from the bottom of the apple using the side of the saucepan.
- Place on the aluminum foil and repeat with the other apples.
TIPS & IDEAS
- If the apples won't stand up as straight as you'd like, cut a half-inch slice from the top. That way, you'll be sure the stick will stand up straight.
- Choose uniform-sized apples. Small apples seem to work best.
- Substitute chocolate caramels for traditional ones.
- Use trick-or-treat goodies! Crush up candy bars (like Butterfingers, Hershey's, or Snickers) and press pieces onto freshly-dipped apples.
- Remember: they are always best to eat the same day they are made!
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