Homemade caramel apples for Halloween hit the spot
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I adapted The Pioneer Woman’s gussied-up version of the wrapped caramel standby. If you’re like me, you don’t have huge tracts of land open in the fridge for a baking sheet full of skewered apples. My solution was to place each coated apple on its own square of waxed paper, then stick them wherever there was a bit of space.
8-10 small, tart apples
4 11-ounce packages caramels
2 tablespoons cream
1 teaspoon vanilla
Toppings: Mini M&Ms, Crushed Pretzels, Kosher Salt, Crushed Pecans
Chopsticks or craft sticks
Cut 6” squares of waxed paper, as many as you have apples. Wash apples with hot water and dry well to remove wax. If you’re using toppings, put each on its own plate.
Have kids unwrap caramels into a double boiler or glass bowl, then set it over a pot of simmering water with cream, vanilla and salt. Stir with a silicone spatula until smooth.
Stick one chopstick in the bottom of each apple. Dip each apple in the caramel, coating it all the way to the base of the stick. Allow excess to drip back into the pan, then quickly but gently roll the apple in whatever topping you’d like.
Refrigerate each apple as soon as it’s coated. Once cool, wrap apples with cellophane or plastic wrap, and tie it up with a ribbon. No address necessary.