|
Caramel Dipped Apples
INGREDIENTS:
•
6
medium
apples,
washed, well dried
•
6 wooden sticks
•
1
bag
(14 oz.)
KRAFT Caramels
(about 50)
•
2
tablespoons
water
DIRECTIONS:
Wash and dry apples
thoroughly so that caramel adheres to the apple peel.
Insert wooden sticks into stem end of each apple.
Cover large plate with wax paper; grease
paper with butter.
Set aside.
Place caramels in large saucepan.
Add water; cook on medium-low heat until
caramels are completely melted,
stirring constantly.
Dip apples into melted caramel until evenly
coated, spooning caramel over apples
if necessary.
Allow excess
caramel to drip off.
Scrape bottoms of apples,
then
place on prepared plate.
Refrigerate at least 1 hour or until ready
to serve.
Remove from refrigerator and let stand at
room temperature 15 minutes before serving.
Store leftover dipped apples in
refrigerator.
ADDITIONAL DECORATING SUGGESTIONS:
Also, before cooling you can roll them in
chopped nuts, crushed cookies,
black & orange halloween sprinkles, mini
chocolate chips, or use candy
to make faces on them.
Drizzle melted chocolate on the caramel apple to
resemble a spider web
and add an edible spider halloween candy!
Serves
6
Quick Microwave Caramel Apples
INGREDIENTS:
•
6
medium
apples,
washed, well dried
•
6 wooden sticks
•
1
bag
(14 oz.)
KRAFT Caramels
(about 50)
•
2 tablespoons milk
DIRECTIONS:
Wash and dry apples and remove stems.
Insert a
wooden stick into the stem end of each apple and set
aside.
Place unwrapped caramels and milk in a microwave
safe bowl.
Microwave on high for 2 minutes,
stirring once.
Swirl each apple in caramel mixture, then place
on a well greased cookie
sheet to cool and
set.
Taffy Apples
INGREDIENTS:
•
8
medium
apples,
washed, well dried
•
8 wooden sticks
• 3 cups granulated sugar
•
1/2
cup light corn syrup
•
1 cup
water
• 1/4 teaspoon cinnamon
• 1/4 teaspoon red food coloring
DIRECTIONS:
Wash and dry apples.
Remove any stems or leaves and insert a wooden stick into the stem end of each
apple.
Set apples aside.
Heat and stir
sugar, corn syrup and water in a saucepan until sugar has dissolved.
Boil until the
syrup reaches 300 degrees on a candy thermometer,
or until a little
syrup dropped into cold water separates into breakable threads.
Remove from heat and
stir in cinnamon and food coloring.
Dip one apple completely
in the syrup and swirl it around a little with the stick to coat.
Hold the apple above the
saucepan to drain off excess.
Place apple, with the
stick facing up, on a well greased pan.
Repeat with remaining
apples.
If syrup thickens or
cools too much, simply reheat briefly before proceeding.
Let cool completely
before serving.
ADDITIONAL DECORATING SUGGESTIONS:
After coating each
apple, quickly dip the end or press and swirl apples in shredded coconut,
colored M&M's, chopped nuts, granola or colored sprinkles.
 
 
Salem's Den © Salem
2004 and Beyond
| 
