OCTOBER 31ST – CARAMEL APPLE

Caramel Apples-Your Way

For every 8 small apples, unwrap 2 (11-13 oz.) packages regular or vanilla caramels and melt with 2 Tbsp. water in small saucepan over LOW heat, stirring frequently. Insert a craft stick into the stem end of each apple. Dip apples in hot caramel, spooning caramel over apples as needed to achieve desired coverage and letting excess drip back into pan. Sprinkle with or roll in toppings, (see below), if desired. Cool 30 minutes on buttered foil. Dip in or drizzle with additional coating (such as melted chocolate) and sprinkle with or roll in additional toppings, if desired.

Cookies & Cream: Dip apple in caramel. Roll bottom in crushed chocolate sandwich cookies with white filling (Oreos) and white chocolate chips. Let stand until caramel is set. Drizzle with melted white chocolate.

S’mores: Dip apple in caramel. Let stand until caramel is set. Partially dip in melted milk chocolate, allowing some of the caramel to show and set atop a graham cracker square. Dot chocolate with dried micro marshmallows (such as Jet-Puffed Mallow Bits) or finely chopped mini marshmallows before chocolate sets.

Funky Monkey: Dip apple in caramel. Stud with dried banana chips and drizzle with warmed hazelnut chocolate spread (such as Nutella) or a mixture of peanut butter and melted chocolate. Take it further by adding cashews and coconut curls.

Salted Pretzel: Dip apple in caramel. Roll in broken pretzel sticks. Sprinkle with pretzel salt or fleur de sel.

Chocolate Chipper: Dip apple in caramel. Let stand until caramel is set.  Partially dip in melted dark chocolate, allowing some of the caramel to show. Roll in crushed ripple style potato chips.

Popcorn & Peanut: Dip apple in caramel. Roll in small kernel popcorn. Stud with coarsely chopped skin on roasted peanuts.

(10/27/17)