At first glance, it seems like a pretty awesome idea right? A nice appetizer for your costume party or a festive snack to eat during your fall cleaning to keep you up.
That’s what I thought it would be – an easy-peasy, four-step recipe for the second issue of my “14 Nights of Halloween: How to Horrifically Ruin Holiday Recipes” series. However, that is not what it turned out to be.
The things you need:
- 2 packets of Kraft caramels
- 2 tablespoons of water
- 4 large, crisp green apples
- 1 melon baller
- cake-pop sticks
- wax paper
I would suggest that you disembowel the apples before you begin with melting the caramel, that way you don’t loose track of time, as I did (oops!). The mini apples should look something like this:
Proceed to stick the cake-pop sticks in each mini apple. Be sure you don’t skewer the apples – if you do, it may cause problems later when you’re dipping them into the caramel. Set the stabbed and amputated apples on a cookie sheet covered with wax paper.
Now, the recipe I went off of only used 1 packet of caramel, but I decided to use 2, that way I would have more room to actually drown the apples in.
Just follow the directions on the back of the Kraft packet to melt the caramel. My ma advises that you set your stove burner on LOW “otherwise it’ll burn quickly.” And then you’ll have to go get more. Like I had to.
Once completely melted, the original recipe advised that you let the caramel cool, otherwise it’ll droop and look like this:
I did that and it looked like this:
I waited longer still and it ended up looking like that ^.
Finally, I just poured the last of the caramel that I had and it still did not look like the original recipe:
The original recipe also advises that you don’t refrigerate the caramelized apples, as the caramel can “sweat” off of the apple.
I actually contacted our local Rocky Mountain Chocolate Factory and asked them how they keep their caramel on their own apples, but I was informed that is a trade secret, unfortunately.
How do you keep caramel on apples, even as mini as mine? The world may never know.
My parents loved them, and when I could pull them off of the wax paper, I did too. Caramel apples are something everyone can love, especially with the opposing sweet and sour tastes. That, and everyone loves mini things.
I encourage you all to try out this recipe for yourselves. If you’re able to figure out where I went wrong, please say so in the comment section below.
I hope this is one step towards a frightful Halloween for you and your family! Look into our website tomorrow for my third issue of “14 Nights of Halloween,” Dragon’s Blood Punch.
– Chloe Cushing, Senior