Last Minute Treat
A quick photo recipe for you, should you be scrambling for a last minute Halloween treat. While writing the post for Dulce de Leche & Oat Apple Bars, I got to thinking about how long it had been since I’d had a caramel apple. Then I looked once more at the large bushel basket of local apples I have in the basement and decided it was high time I made some of these gooey delights. This really wasn’t meant to be a blog post since the recipe is ridiculously easy, but the apples proved to be so garsh darn photogenic, I couldn’t help snapping a few pictures to share.
To make the caramel apples, begin by washing, drying and removing the stems of 6-8 apples (I like to use smaller ones so you get a better caramel to apple ratio). Pop them in the freezer for an hour to get nice and chilled. Getting the apples cold helps the caramel solidify more quickly. Meanwhile, unwrap all the caramels in a 14 ounce bag. Place in a large bowl with two tablespoons of milk and microwave on high for one minute. Stir and microwave for another minute. Stir vigorously to get any lumps out and let the caramel cool for a few minutes so it’s not so runny.
Pull the apples out of the freezer and push a popsicle stick into the center of each. Place a sheet of wax paper on the counter and spray with non-stick spray. Roll each apple around in the melted caramel and hold above the bowl for a minute to let the excess caramel drip off. If you’d like, use a knife to scrape off the bottom of the apple since it will get plenty more caramel that pools around the bottom while it sets up.
Allow the coated apples to sit for at least three hours before serving or, if you’re in a hurry like me, place them in the fridge until the caramel hardens (about an hour). I like my caramel apples plain and simple but you might like them rolled in nuts, sprinkles, or crushed oreos. Wrap with plastic wrap to store.