Nothing says Autumn like caramel apples. Or maybe that’s just an excuse to make something with caramel. Is there anything yummier than caramel?
We used the simple recipe on the back of a bag of Kraft caramels.
5-6 apples, washed, well dried
1 package (14 oz.) Kraft caramels (about 50)
2 Tbsp. water
I gave the kids the task of peeling each of the 50 little individually wrapped caramels. Rachel couldn’t do this without eating every one that she touched so Nicholas took over.
Insert apple skeweres into stem end of each apple. I found skewers readily available in the produce section of our grocery store, near the apples, of course.
Nicholas took care of removing the apple stems and sticking the skewers. It’s nice that he’s old enough to actually act as a real sous chef in the kitchen with me rather than just playing around and making a mess like little kids do.
Cover large plate or tray with wax paper; grease with butter (be very generous with the butter or they WILL stick). Set aside.
Place caramels and water in large saucepan; 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. Note: don’t let the caramel get too hot or it will have some air bubbles in it. This doesn’t affect taste just asthetics.
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 about 15 minutes before serving. Store leftover dipped apples in refrigerator.
Nicholas was excited to take a bite into his apple.