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Candy-Coated Caramel Apples

From

October/November 2005

Candy-Coated Caramel Apples

Candy bars with crunchy cookies, caramel, or toffee were the best match for our Candy-Coated Caramel Apples recipe. We chose smaller, tart apples for the best flavor and ratio of caramel to apple. Granny Smith or McIntosh apples provided a tart bite that cut through the richness of the caramel and candy. For the caramel coating, we melted together soft caramel candies and a little heavy cream, which enabled the caramel to coat the apples smoothly. We coated the apples with caramel by spooning the hot caramel over the apples. It flowed smoothly around the apple to make a thin, uniform layer.

Makes 6

Freezing the caramels for 10 minutes will make it easier to remove their wrapping.

Ingredients

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