Candy Apples~ Heather Young

Candy apples are a great way to start off the season of fall! Here are just a couple of recipes that you can enjoy while you do your homework, or whenever you’re not busy!

Seattle Caramel Apples

Ingredients:

3 Granny Smith apples

3 wooden sticks

½ of 14-ounce package of individual caramels

1 tablespoons of water

¼ teaspoon of vanilla extract

1 1/12 cups of trail mix

½ cup of semisweet chocolate chips

Directions:

1. Remove the stem from each apple and press a craft stick into the top.

2. Place apples on a cookie sheet covered with lightly greased aluminum foil.

3. If the caramels are individually wrapped, unwrap them and then combine caramels and water in a saucepan over low heat.

4. Cook, stirring often, until caramel melts and is smooth.

5. Stir in the vanilla.

6. Dip each apple into the caramel and gently run apples around insides of saucepan to scrape off some of the caramel. Scrape excess caramel from the apple bottoms using the side of the saucepan.

7. Place the apples in the fridge for 10-15 minutes, then take a damp paper towel and pat the caramel so it will get sticky again.

7. Spread the trail mix out on a dinner plate.

8. Roll the apples in the mixture to coat.

9. Place the apples on the aluminum foil and chill.

10. Put the chocolate chips in a microwave-safe bowl.

11. Cook the chips in the microwave for 30-second intervals, stirring between each, until melted and smooth.

12. Drizzle over the apples and return them to the refrigerator until ready to serve.

For those of you who aren’t huge fans of nuts or chocolate, this is the recipe for you!

Caramel Apples

Ingredients

3 apples

3 wooden sticks

½ of 14-ounce package of individual caramels

1 tablespoons of milk

Directions:

1. Remove the stem from each apple and press a craft stick into the top.

2. Butter a baking sheet or large plate.

3. Place caramels and milk in a microwave safe bowl, and microwave for 2 minutes, stirring once. Allow to cool briefly.

4. Roll each apple quickly in caramel sauce until well coated, and place each one on the prepared sheet to set.

Before eating these tasty treats, it’s a good idea to refrigerate them for 15-20 minutes so that the caramel will firm up.

Also, I found that the caramel I heated up in the pan was smoother than the caramel I heated up in the microwave—Just so you know! J

***Credit to http://allrecipes.com

Did you know that Heather loves Hershey's Dark Chocolate?!