One of the best-loved treats during the fall season is a caramel apple; apples on a stick drenched in a thick coating of caramel sauce. However, eating whole caramel apples is a messy affair. If you would rather not wind up with a sticky face, slice the apple up after dipping. Caramel will not stick well to the flesh of the apple because of the natural moisture, so dipping the whole apple first ensures a thick coating of caramel on the skin of each slice. An apple slicer is essential to slicing caramel apples with ease and little mess.
Things You'll Need
- Apples, any amount
- 16 oz. bag caramel candy
- Paper towels
- Craft sticks
- Small pot
- Mixing spoon
- Wax paper
- Apple slicer
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Thoroughly wash the apples in cold water and remove the stems. Use tart apples such as Granny Smith which are firm and crisp, holding up well when smothered in caramel. Other tart and firm apples that would work include Jonathan and Honey Crisp.
Wipe the apples with a warm, damp rag. This will remove the wax coating the apples are given to look shiny at the grocery store, but prevents the caramel from sticking to the apple.
Dry the apples well using paper towels. Wet or even damp apples will not stick well to the caramel.
Insert wooden craft sticks into the the center of the apple where the stem was.
Melt caramel candies in a small pot on the stove over medium-low heat, stirring constantly to avoid burning. Cook until all the caramels have melted into a smooth sauce.
Dip the apples into the warm caramel sauce and twirl it around to fully coat the apple.
Gently shake off the excess caramel dripping from the dipped apple and place on a plate covered with wax paper to cool and harden.
Place a cooled caramel apple on a cutting board and position the apple slicer over the apple so the the craft stick is in the center hole of the apple slicer.
Push down on firmly on the apple slicer with both hands to cut through the apple. Discard the core with the craft stick and serve the apple slices neatly arranged on a plate.