Semi-Homemade Caramel Apples

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Between county/state fair time and Halloween, there’s a big burst of treat creation energy ‘round these parts. I don’t know if it’s because I get shell-shocked by the huge markup on these sorts of treats, but I decided I needed to try my hand at producing caramel apples.

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There’s just 2 of us here at my place, so a whole bunch of ‘em seemed overkill. So, one for each of us! Easy sounded tempting, since things have been busy. Semi-homemade it shall be, then! (Homemade caramel is super, but I’m impatient today!

Cast of characters: sticks, salt, apples, caramel melts, vanilla, milk.

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First, wash your apples in hot water. Then, vigorously dry them with a rough towel. Commercially produced fruits have a wax coating. This will make your apples misbehave during dipping, so get as much off as you can. Stab the sticks in the bottom of the apples.

Melt the melts/unwrapped caramels in a pan over medium heat. (You can do a double boiler if you’ve got one handy. Less chance of burning your caramel that way.) Add milk, vanilla and salt. The magic melt temperature appears to be around 125 degrees.

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Once it’s melty, get that apple and swirl it in the caramel. Let the excess drip back into the pan, then either roll it in a topping of your choice right away or set it down on a plate covered in parchment or wax paper.

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Pop ‘em in the fridge to set, then either chow down or wrap ’em in cellophane to give away.

Ingredients:

  • 2 apples
  • 11 oz. bag caramel melts
  • 2 teaspoons Milk
  • ¼ teaspoon Vanilla
  • Dash of salt
  • Popsicle sticks
  • stuff to roll in, like mini m&m’s, nuts, chocolate chips, etc.

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