New Canadians Centre
Arthur News School of Fish

Hot dish: caramel apples

Written by
Marina Wilke
and
and
November 3, 2015
Hot dish: caramel apples

Don’t you wish these glistening caramel coated beauties were chilling in your fridge? All it takes to complete this recipe (and I use the word recipe loosely) is a bowl, a spoon and a microwave. So use up those leftover caramels from Halloween, or buy them half price and get your sugar buzz on.

[caption id="attachment_10291" align="alignright" width="300"]

caramelapples

Photo by Marina Wilke[/caption]

Ingredients:

4-5 apples (depending on size)

50 caramels, unwrapped

3 Tbsp. milk or cream

5 popsicle sticks

Instructions:

  1. Unwrap all the caramels. You may want to get a friend to help because this takes forever.

  1. Put the caramels and milk in a microwave safe bowl and heat for 1 minute then stir. Microwave for 1 more minute and mix again. If the caramels are still chunky at this point continue microwaving and stirring in 30 second intervals. It shouldn’t take more than 3 minutes. Make sure the caramel and milk emulsify totally by mixing vigorously.

  1. While the caramel is microwaving wash and dry the apples. Push one of the popsicle sticks into the bottom of each apple firmly. Prepare a flat plate with some wax paper or plastic wrap so the caramel doesn’t stick.

  1. One at a time, roll the apples in the caramel until they are completely covered. Then, place them on the plate in the fridge. The faster you get each apple in the fridge the more even the coating will be. Let them sit in the fridge for at least 30 minutes and voila your very own caramel apples.

Hint: If you don’t have a microwave you can melt the caramels and milk on the stovetop, but I caution you to keep the heat low and stir constantly to avoid burning the precious caramel.

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Arthur News School of Fish
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