Caramel Apples are one of those things that are as much fun to make as they are to eat. Sweet red apples on a stick, dipped in caramel sauce. Perfect for Halloween.
Recipe courtesy of Williams-Sonoma.com
For a chocolate-dipped variation, put 1 cup semisweet chocolate chips into a heatproof bowl and place over but not touching barely simmering water in a saucepan. Heat, stirring occasionally, until melted and smooth, about 5 minutes. Dip each apple into the caramel as directed below, letting the excess drip off, and then into the chocolate, coating only the bottom half. Or, drizzle the chocolate over the apple, letting it drip down the sides.
- 2 bags (each 14 ounces) caramels
- 1/4 cup water
- 8 small apples
- 1 In a small saucepan over medium heat, combine the caramels and water. Heat, stirring occasionally, until smooth, 5 to 7 minutes. Keep warm over low heat.
- 2 Insert a Popsicle stick or lollipop stick into the stem end of each apple. Line a baking sheet with waxed paper. Dip an apple into the caramel, coating it completely and letting the excess drip back into the pan, and place on the waxed paper. Repeat with the remaining apples, using a spoon to scoop caramel onto the sides of the apples. Let stand on the prepared baking sheet until the caramel has set, about 10 minutes.
- 3 Eat the caramel apples immediately, or wrap individually in waxed paper and store in the refrigerator for up to 1 day. Bring to room temperature before serving. Makes 8 caramel apples.