Apples are a classic Fall fruit. Caramel apples are a classic treat of Fall. It is a rare goody that has maintained its yumminess through several generations. Fall apple pickin in the Midwest, bobbing for apples at Fall Carnivals and Halloween festivities. I suppose that is why I love making this classic treat at Halloween time. Caramel apples are a simple treat to make if you are patient and don’t get ahead of yourself.

Supplies and Ingredients

Bags of caramels– I used 11 ounce bags of Brachs caramels (you will need about 1 bag for every 2 apples to be sure you have enough)

Heavy cream (2 tablespoons per bag of caramels)

Apples – the best are Granny Smiths

sticks – I found some that were made for caramel apples (Wilton Brand) but I have also used thick sucker sticks, cut dowels with my pruning sheers. You can use tree sticks, but I dont think they are clean enough to use, so I don’t recommend them.

cellophane bags – you can get these at any craft store and most grocery stores. they are called treat bags.

Colored paper (or you can use a paper bag)

punch (but you can cut your own if you want to) I have a few punches and they are well work the price. I use them for everything!!

1. Start by soaking your apples in vinegar and water for at least 7 minutes (like you do for all fresh fruits and vegetables).

2. stand each up on a dry towel on a flat surface. Pat dry, or wait until dry.

3. Hold the stick perpendicular to the apple. Take the rubber mallet and gently hammer the stick in to the apple. Hammer, then rotate the apple 45 degrees to make sure the stick is straight from all sides. keep turning it as you hammer. Hammer the stick about 1/2 to 2/3 way through the apple. You want the stick to stand up straight in the apple. Keep doing this until all of the apples have stick handles in them. Hopefully all of the sticks are at about the same height.

4. Melt the caramels with the cream. You can do this in the microwave at a defrost level until melted or you can do it the old fashioned way, in a bowl over a pan of simmering water. Just keep stiring until the lumps are gone. I started with 2 bags of caramels (enough for 4 apples).

5. Take the apple by the handle and dip into the melted caramel. If the caramel doesn’t cover it, take a butter knife and spread it over. Gently twist the apple while lifting it out of the caramel. Hold it over the bowl until the caramel drips off the bottom. Take the butter knife and remove the dripping caramel. While holding it in your hand, turn it right side up, so the stick is on the bottom, like a giant lollipop. Just hold it there a bit as the caramel begins to settle and harden a bit. Next, sit it on a parchment paper, apple down, stick in the air. (or wax paper) Here is where the patience comes in. The caramel will pool at the bottom. Let it dry a bit then lift it up and cut the caramel off the bottom. Put the caramel back in the bowl. You will have to do this 2-4 times. (yes, I did too) this is the trick that others don’t know to do. that’s why they have big clumps of caramel at the bottom (wink)

6. Once all of the apples are covered and no pooling is taking place where the apple meets the paper, then put the caramel covered apples on a cookie sheet in the refrigerator. (you can take a pair of scissors and cut the wax paper so you can move the apples one at a time, or you can use another sheet of paper on the cookie tray).

7. After an hour or so, bring out the tray of apples. (you may have to trim the bottom of the apples again).

8. Now you can add the other items you want to add to each….peanuts, heath brittle, chocolate. Melt the chocolate just like you did the caramel. I use Wilton chocolates. you can get these anywhere, even Wal Mart. Use Dark chocolate, milk chocolate or any other color or flavor you want to. Dip the apples into the chocolate and using a butter knife, gently slide across the bottom to remove any access. Just take you time and hold it over the chocolate and let the excess drip off, then keep using the knife to smooth the bottom. then sit it on the paper to dry. For nuts and brittle, put some melted caramel on the bottom half of the apple (like you are icing a cupcake) only go about 1/3 or 1/2 the way up. then, roll the apple in your choice of goodies on its side until it is covered to your liking. hold it like that (on its side) rolling it gently while holding it for a bit, then sit it on the paper to dry. Put back in the frig for another 30 minutes or more until you are ready to package them.

9. Print descriptions for the apples and using a whole punch, punch one end for the ribbon. “Caramel apple” “chocolate dipped caramel apple” Using I put Mama Wood’s Caramel Apples, but I forgot this time!

10. Put the apple in a celophane bag and tie with pretty ribbon. Add the tag. You are ready to make some people very happy!!

Enjoy!!! Happy Halloween from Mama Wood on the River…..