Monday, October 1, 2007

Carmel Apples



INGREDIENTS
MAKES 5 CARAMEL APPLES
40 - Caramel cubes (I prefer the Borden Brand)

5 - Apples (I like Macintosh apples)

1 - Tablespoon of water

5 - Wooden sticks

1 - Wax paper
PREPARATION
Wash and dry the apples thoroughly. Remove stems and Insert the wooden sticks into the stem hole until about half the stick is in the apple. In a small saucepan, over low heat, melt the caramels with the water, stirring constantly until smooth. Now dip the apples into the hot caramel sauce, coating the apple completely. Place on greased, wax paper.
STORAGE & SERVING
Store your caramel covered apples in the refrigerator.
Before serving, remove them from the refrigerator and allow them to stand for about fifteen minutes. We like to serve our caramel covered apples on a large black platter and use extra caramels as a garnish.

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