My little M has a major case of sweet tooth. One of her favorites is caramel -- be it the plastic-wrapped cubes, coating on popcorn, or the classic caramel sundae, she will eat them. I didn't know where she learned about caramel apples but she was bugging me about it for some time now.
I did attempt to serve her a twisted version and instead made her caramelized slice apples, hoping it would pass and meet her expectations. Suffice to say, it didn't fly.
"This is not caramel apple mommy! And I want on a stick." Well, at least I tried. ;)
Now here's the real thing. Cooled are ready for the taking!
I was able to buy baby gala apples from the supermarket -- perfect size since I want each piece consumed, and not waste any fruit and caramel dip.
Comparing apple and orange -- look how cute the apple is! :)
Her recipe called for caramel melts but the stores I went to did not carry any. I knew it would be close to impossible for me to find some, so a pack of Kraft Caramel squares would do just fine. And Ree was right, unwrapping each one was such a drag. If you look at the back of the packaging, you can actually find a basic caramel apple recipe from Kraft too.
Toppings are optional but you can get creative about what you want. I bought rainbow sprinkles, also M's most requested topping. Mine were pretzels and crushed sea salt.
This is the actual print-ready recipe card by Ree. Feel free to adjust the ingredients to your liking.
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| Recipe card from The Pioneer Woman |
Here's how:
1. Blanch apples (optional)
Ree suggested rinsing in very hot water to remove wax coating from the fruits. I dropped my apples in a small pot of boiling water for about 5 seconds, scooped them out and gave a good rub.
Well, too good that one of them got peeled as I was wiping them dry. That's ok. It showed this petite variety has thinner skin, and I prefer it that way, easier to bite through.
* Do not throw the boiling water. Leave on stove top.
2. Stick chopsticks from the bottom of the apples.
Place on tray lined with wax paper. Set aside.
Prepare toppings, set aside.
3. Unwrap caramels and place in glass bowl, for melting
24 caramel squares, 1 tablespoon cream, 1/4 vanilla, pinch of salt
4. Melt
Place glass bowl on the small pot of boiling water (same pot from #1) -- as a double broiler. Follow instructions from the original recipe above.
5. Dip and Roll
After around 15 minutes, caramel is ready for the apples. Again, follow instructions above.
Dip, twirl, let it drip. Quick.
Roll on preferred toppings. Place on tray.
It took 3 apple-dipping trials before I finally made this perfect one. For my girl.
6. Refrigerate for at least 1 hour
Here's my pretzel-covered and salt-sprinkled caramel apples!
Finally, they meet...ready to attack.
Thick, juicy, sweet, salty, gooey! That's mine...and what's left of it, hehe...
"Mommy, I changed my mind...I just want apples with no caramel."
You're welcome! :\
The perfect piece, untouched. Waiting in the fridge... you want it? ;)
Serve as decadent dessert, or wrap in plastic and give away as sweet treats during the holidays!
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