Caramel Apples!

After the candy apple success, the kids wanted Caramel Apples and I just happened to have a bag of them. I'm not ready to do caramel from scratch again just yet. There is an issue with me and scorching, actually full out burning, and the last time I tried making homemade toffee, I went through a big bag of sugar and no one liked the flavor of my completely burnt toffee candy. Kraft caramels will work out fine. And it did. Except what I didn't know is that they come individually wrapped. WHAT??? That took time. Not to mention I kept eating them as I unwrapped them. So it was supposed to make 5 five apples, we got three and a spoon full to scrape out at the bottom of the pot.

Might as well go for the whole joyful experience, so I rolled it in crushed up heath milk chocolate-covered toffee bits and drizzled the top with melted bittersweet chocolate. One tip is to make sure the apples are really dry or you'll get bubbles in the caramel when it hardens. Just put chocolate chips in a dish and nuke it for about a minute, stir, then another 30 second burst and stir, until most have melted. Then drizzle on top of the caramel covered apple. Let it cool in the frig for about an hour. Unless you can't wait. Like me :)  You can either just bite into it or cut it in quarters with a sharp knife. I sliced it and I'm still wiping the chocolate off my fingers and my camera.

It'll look much better if you actually keep it in the frig and wait the full hour! But it tasted so good anyway, it didn't matter, at least not to me or the kids!

Kraft Caramel Apples
Source: Kraft Foods
Printable Recipe

5 apples (1-1/2 lb.), washed, well dried

1 package (14 oz.) Kraft caramels

2 tablespoons water

Insert a wooden craft stick into stem end of each apple. Cover large plate with waxed paper; grease paper with butter.

Cook caramels and water in large saucepan on medium-low heat until caramels are completely melted, stirring constantly.

Dip apples in caramel; spoon additional caramel over apples if necessary to evenly coat apples. Let excess caramel drip off. Scrape bottoms of apples; place on prepared plate. Refrigerate 1 hour. Remove from refrigerator 15 min. before serving; let stand at room temperature to soften slightly. Refrigerate leftovers.

 ~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~

Joining Mary's Mosaic Monday. For more mosaic's stop by the Little Red House!

Tweet