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AWK, Colleen. How embarrassing.These apples were for my DH who is a non-gourmand, ie, a fast-

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Joined: Mar 10, 2006


Posted to Thread #29910 at 8:08 pm on Oct 10, 2017

food lover so I merely buy, unwrap and melt a 14-oz bag of Kraft individual caramels in the top of a double boiler over simmering hot water. After melting, I stir in 2 Tbsp. of half-and-half or whipping cream (milk or water would also be fine). After washing & drying the apples and inserting popsicle sticks in the stem end, I spoon the caramel mixture down the sides of the apples. Then I roll the apples in broken toasted pecan pieces before setting each on a platter lined with buttered waxed paper or parchment paper. After cooling a bit, into the refrigerator they go.
(This "recipe"--if you can call it that(!)--is on the back of the Kraft Caramel bag along with a couple of the tweaks I listed above.)
NOTE: Sometimes I use bulk caramel which I eyeball after melting to decide if any more liquid needs to be added. Some bulk caramel brands are soft enough that you don't need much more liquid. KAF at the link below sells 5-lb. blocks of caramel.
FYI, Colleen, one time many moons ago I made homemade caramel following a recipe that called for boiled cider as one of its ingredients. I thought it was GREAT, but after sampling one of those from-scratch gourmet caramel apples, Paul told me I needn't go to so much trouble. Translation: He likes the Kraft caramel kind of taffy apples better!!! Sigh. Caryn


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