Here are two different
approaches to this sticky treat, both involving caramel.
They are different from the bright-red "Candy Apples", but
those are best achieved using a mix made specifically for
that type of coating.
pounds caramel candies
4 tablespoons water
10 washed, uncooked apples
10 skewers or sticks for apples
Insert skewers or ice cream sticks in apples. Combine
caramels and water in the top of a double boiler, or if
you have plenty of time, in a crockpot. Heat and stir
until they melt into a double boiler; heat and stir until
they melt into a smooth coating. Dip skewered apples into
sauce twirling them until completely coated. Roll in
crushed nuts if desired. Dry the same way as glazed
3 tablespoons milk
6 medium apples
6 wooden skewers
Chopped peanuts or walnuts if desired
Wash apples and skewer them. Prepare a cookie sheet by
placing waxed paper on it. Unwrap caramels and place in
double boiler or microwave-safe dish. Add milk and melt,
stirring until smooth. Holding onto skewer, dip apples
into melted caramel, coating evenly, and roll in nuts if
desired. Place on waxed paper to cool. Makes 6.
mistake, your apples will be delicious... possibly the
best you have ever tasted! They will, however, be a much
more natural product and lack the bright red crackly glaze
that can only come from a commercial coating mix delivered
in #10 cans.
are best achieved with commercial products that are hard
to obtain for home use, and probably best left to
specialized equipment as well. This product, for instance,
is one of the mixes available in bulk for commercial
production: "Easy to use, just open the bag, add 5 lbs. of
sugar and 16 oz. of water. Cook to between 290ºF and 300º
F, and you are ready to dip. Mix will make 70-100 apples
depending on size."
Reprinted here with permission of
Wayne Keyser From the CDRom "On