Caramel apples: a tart-sweet treat

RECIPES

Caramel apples

14-ounce package caramels

2 tablespoons water

6 apples

6 wooden craft sticks

Melt caramel and water in a microwave pan. Microwave on high for 3 to 4 minutes. Or, allow about 20 minutes to melt caramels in a 11/2 quart saucepan over a conventional rangetop. Stir caramel gently with a wooden spoon when it starts to melt.

Wash and dry apples thoroughly. Insert craft stick in top of apple and remove excess juice on the apple. Dip apple in caramel, place on waxed paper and chill in refrigerator.

Makes 6 apples.

Source: Washington Apple Commission

Candy apples

8 wooden craft sticks

8 medium Gala apples

2 6.5-ounce packages caramel apple wraps

16-ounce chocolate bar

16 ounces vanilla bark coating

Orange paste food coloring

Toppings: colored sprinkles, chopped peanuts, black writing gel

Insert craft sticks into apples. Cover each apple with 1 caramel wrap. Microwave on high 15 to 20 seconds. Cool. Melt chocolate bar in a small saucepan over low heat. Dip each apple into chocolate; place on parchment paper and let dry. In another saucepan, melt vanilla bark coating over low heat; stir in orange food coloring. Dip or drizzle each apple with orange coating mixture. Decorate with desired toppings, and let dry.

Makes 8 apples.

Source: Southern Living

Red cinnamon apples

1 cup water

1/2 cup corn syrup

2 cups sugar

1 teaspoon cinnamon flavoring

1 teaspoon red coloring

12 wooden craft sticks

12 small firm apples

Boil water, syrup and sugar together until a brown caramel color is reached (about 250 degrees on a candy thermometer). Remove from heat and add cinnamon flavoring and red coloring. Cool slightly. Meanwhile, force a stick into the core of each apple. Dip apples 1 at a time into the heavy red syrup, drain well, and place on a buttered baking sheet to cool.

Makes 12 apples.

Sources: Food Network, Paula Deen

Toffee candy apples

8 Granny Smith apples

8 wooden craft sticks

11/2 cups packed dark brown sugar

1⁄3 cup water

1⁄3 cup dark corn syrup or molasses

2 tablespoons stick margarine or butter

1 tablespoon white vinegar

Wash and dry apples; remove stems. Insert wooden stick into stem end of each apple; set aside. Line a baking sheet with foil.

Combine sugar and remaining ingredients in a medium saucepan. Bring to a boil over medium heat; cover and cook 3 minutes. Uncover and continue cooking, without stirring, until mixture reaches 280 degrees (about 8 minutes).

Remove from heat. Quickly dip apples in sugar mixture; allow excess to drip off. Place apples, stick sides up, on prepared pan; cool completely.

Makes 8 apples.

Source: Cooking Light

Candy-coated caramel apples

1/4 cup gummy worms

1/4 cup Halloween sprinkles

1.4-ounce chocolate and toffee bar, crushed

1.5-ounce bag Reese's pieces

1/4 cup candy corn

1/4 cup small cinnamon candies

14-ounce bag soft caramel candies, each unwrapped

1/4 cup heavy cream

8 wooden craft sticks

8 small apples

Line baking sheet with parchment paper. Place candy (except caramels) in separate small bowls. Insert a craft stick into stem end of each apple.

Place caramels and cream in heavy saucepan and heat on medium-low, stirring, until caramels have melted and mixture is smooth. Remove from heat.

Hold an apple by its stick over pot and spoon caramel over apple to coat, allowing excess to drip back into pot (if caramel gets too stiff, reheat for a minute or 2 to loosen). Press candy into caramel on apple and place apple, stick side up, on prepared baking sheet. Repeat with remaining apples and candy. Let apples stand until caramel has cooled, about 10 minutes.

Makes 8 apples.

Source: All You magazine

Pecan-coated apples

6 large Granny Smith apples

6 wooden craft sticks

14-ounce bag caramels, unwrapped

1 tablespoon vanilla extract

1 tablespoon water

2 cups chopped pecans, toasted

12-ounce bag semisweet chocolate morsels

Pecan halves (optional)

Wash and dry apples; remove stems. Insert craft sticks into stem end of each apple; set aside.

Combine caramels, vanilla and water in a microwave-safe glass bowl. Microwave on high 90 seconds or until melted, stirring twice.

Dip each apple into caramel mixture quickly, allowing excess caramel to drip off. Roll apple in chopped pecans; place on lightly greased wax paper. Chill at least 15 minutes.

Microwave chocolate morsels 90 seconds at high or until melted, stirring twice; cool 5 minutes. Pour chocolate where craft sticks and apple meet, allowing chocolate to drip down sides of apples. Press pecan halves onto chocolate, if desired. Chill 15 minutes or until set.

Calypso caramel apples: Substitute 1 cup chopped, toasted macadamia nuts and 1 cup toasted coconut for pecans.

Georgian caramel apples: Substitute 2 cups chopped toasted peanuts for pecans.

Black-and-white caramel apples: Microwave 6 ounces white chocolate morsels at high for 60 seconds or until melted, stirring once; drizzle evenly over semisweet chocolate.

Makes 6 apples.

Source: Southern Living