Chef Andre’s Caramel Apple Recipe
Since October is National Dessert and National Apple Month we like to
share one of our all-time favorites, Caramel Apples what school carnival
or Halloween party would be complete with them.
This Autumn treat has always been one of my favorites, and fun to make.
If on the stick is not your thing, you can also enjoy apple slices dipped in warm caramel sauce with nuts sprinkled on.
6 small apples, Granny Smith
1 package caramels (14 oz.)
2 tbsp. milk
1 cup chopped nuts
6 Popsicle sticks
Line a cookie sheet with waxed paper. Empty
nuts onto the paper and divide into six equal
heaps. Leave as much space as possible
between each heap.
Wash and dry the apples. Twist off the stems
and push Popsicle sticks half way onto the apples where the stems used to be.
Heat unwrapped Caramels and 2 tbsp. milk in large saucepan on medium-low heat,
stirring until caramels are melted and smooth. Or place in micro-wave on low until
the caramels are melted.
Dip apples into melted caramel, spooning caramel over apples to coat. Allow excess
caramel to drip off, scraping bottom if necessary.
Place each apple, stick side up, onto a heap of nuts and roll over to cover.
Refrigerate until the caramel is firm, about 1/2 hour.
For Chocolate Lovers –
Chocolate Caramel Apples; Once caramel apples are set, melt chocolate candy
coating according to package directions. Dip set caramel apples completely in
chocolate. Allow excess to drain. Place on wax paper. Sprinkle with chopped nuts or