Fred came rushing in to his Dad. “Dad!” he puffed, “is it true that an apple a day keeps the doctor away?” “That’s what they say,” said his Dad. “Well, give me an apple quick ? I’ve just broken the doctor’s window!”
Recipe: Caramel apples
Yield: Makes 6 apples
· 6 large Granny Smith apples
· 6 wooden craft sticks
· 1 (14-ounce) bag caramels, unwrapped
· 1 tablespoon vanilla extract
· 1 tablespoon water
· 2 cups chopped pecans, toasted
· 1 (12-ounce) bag semisweet chocolate morsels
· Pecan halves (optional)
Wash and dry apples; remove stems. Insert craft sticks into stem end of each apple; set aside.
Combine caramels, vanilla, and 1 tablespoon water in a microwave-safe glass bowl. Microwave on HIGH 90 seconds or until melted, stirring twice.
Dip each apple into the caramel mixture quickly, allowing excess caramel to drip off. Roll in chopped pecans; place on lightly greased wax paper. Chill at least 15 minutes.
Microwave chocolate morsels at HIGH 90 seconds or until melted, stirring twice; cool 5 minutes. Pour chocolate where craft sticks and apple meet, allowing chocolate to drip down sides of apples. Press pecan halves onto chocolate, if desired. Chill 15 minutes or until set.
NOTE: For testing purposes only, we used Kraft Caramels.
Calypso Caramel Apples: Substitute 1 cup chopped toasted macadamia nuts and 1 cup toasted coconut for pecans.
Georgian Caramel Apples: Substitute 2 cups chopped toasted peanuts for pecans.
Black-and-White Caramel Apples: Microwave 6 ounces white chocolate morsels at HIGH 60 seconds or until melted, stirring once; drizzle evenly over semisweet chocolate.
Southern Living, OCTOBER 2003
Craft : Caramel apple cards
All wrapped up with shredded paper in 2nd picture