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