October 29, 2014

Caramel Apples


All caramel apples are not created equally.   When my son and daughter-in-law lived in Decatur, Illinois, we would go to Del's Popcorn Shop for their caramel apples and caramel popcorn.  They had the best caramel apples I have ever eaten.  My son and daughter-in-law don't live there anymore, and I was pretty much craving a Del's caramel apple.  So I decided to make them myself.  This is the first time I have made caramel apples, and I actually made them twice.  The first time, after the apples had set for awhile, the caramel slid off.   They turned out better the second time around.

I used local apples.  Union County has many apple orchards as well as peach orchards and grows lots of fresh vegetables and other fruits, as well.   As a matter of fact, one time when we were at Del's, I saw the boxes of apples, and they were from orchards here in Union County.   We definitely have "Union County Bounty".  

My caramel apples were good, but not near as good as the ones from Del's.  Ah, well, I'll have to try again.  I'm sure they've had lots of practice!!

Here's how I did it:

4 to 6 apples
13 ounce package of Kraft caramels
2 tablespoons of heavy cream
Nut Topping
Popsicle sticks
Wax paper
Canola Oil Spray

Spray wax paper with canola oil.  Wash the apples in hot water and dry them with a clean towel.  Remove stems from apples and push popsicle sticks into apples. 
Melt the caramels using a double boiler or a glass or metal bowl over a pan of simmering water.  Stir in two tablespoons of heavy cream.   When caramel is melted and creamy, dip each apple to coat with caramel and roll in nut topping.  Place caramel apples on wax paper to set.  (Be sure and eat any nuts and caramel left on the plate after rolling apples in topping.  This is the best part!)  Serve to family and friends.


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