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DIY caramel apples



Ingredients and equipment:


Tart, firm apples (try Granny Smith)

Caramel candies

Desired toppings

One wooden skewer per apple

Two non-stick baking pans

Wax paper

Non-stick saucepan





Make sure you have all your tools and ingredients at the ready. Line the baking pans with wax paper and spread out your toppings in a line about 10 inches long and 3 inches wide on each tray, being careful not to mix them if you’re using different fixings.


Start by putting a stick through the top of each apple, inserting it about halfway through. Melt the caramel candies in a double boiler or a saucepan in a hot water bath, being careful to watch the caramel so that it doesn’t burn. When it’s ready, the consistency should be very flowy, like heavy cream. If necessary, you can add a little water to thin it out.


When you’re ready to dip, grab the apple by the stick and submerge it so the apple is completely covered in caramel. Gently lift and spin the apple in the pot to remove some of the excess.


Immediately roll the apple on its side across the line of toppings you spread out on the tray. Don’t forget to cover the bottom of the apple by standing it up in the topping line. Let the apple cool, and then enjoy!


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BY GL ON 9/13/2011 12:00:00 AM

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