Caramel Apples

In case you didn't know, you can buy the best Caramel Apple making supplies from Orson Gygi. This year we had a Mutual activity where we taught the girls (and myself) how to make Caramel Apples. It was just a fun way to spend my boring Sunday morning before Church.

First start with Caramel, what is great about this caramel is that you don't have to make it from scratch and you don't have to unwrap little squares. It comes if a 5lb loaf (that looks like a jumbo brick of velveeta cheese). It cuts easily so you can melt the whole this or break it down.

In a heavy bottom pot SLOWLY (on Low) melt the caramel.

Most apples you purchase in the store have a waxy coatings, take a minute to wash or scrub that off of each apple so the caramel will stick better. Hammer a stick into each apple and place on wax paper that has been sprayed.

Dip each apple in the caramel (unlike me you should try and cover as close to the stick as possible. This sort of seals the apple in the caramel and it will have a longer shelf life. Twirl the bottom of the dipped apple against the back of a wooden spoon. You want to remove as much excess caramel as possible so you don't get a pool of caramel on the bottom.



Set the apples in the fridge or a cool place for the caramel to set up. In the meantime prepare your toppings. I melted milk chocolate, white chocolate, then I used crush toffee bits and cinnamon sugar. Other great ideas include crushed butterfinger candy bars, oreos, nuts...basically anything you like.

Now be creative with your combinations. I should suggest that you need to dip the entire caramel covered apple in at least one type of chocolate just for taste. Dip with the warm chocolate in your toppings so they will stick. If you plan on swirling another chocolate you need to wait for the first to set up.