Caramel Apples

Salted Caramel Apple

One of my favorite fall traditions is making Caramel Apples with the kids.  They like decorating them and best of all eating them. One great thing about decorating the apples is you can decorate them with whatever your favorite toppings are. You can add as much or as little decorations to your apple as you wish.  My kids like heavy caramel, light to medium decorating.   Our decorations for the apples are salt, Mini M&M's. chopped pecans,  and mini chocolate chips.   About 2 years ago, I  discovered  Caramel Bits.  They are my favorite.  They are so much better than unwrapping a bag of caramels.  Just put them in the pan and you are ready to cook.  This year I changed my standard recipe.  I found a recipe on the  The Pioneer Woman Cooks website I decided to try.  I only made half of her recipe and the caramel came out perfect.

You start by melting the caramel bits with cream in a double boiler.  Once the caramel has melted you add the vanilla and salt and stir until smooth.  Now for the fun part.  You dip and swirl your apples in the caramel.  Let the excess drip off and roll  the apple in your favorite toppings.  Once the apples have cooled they are ready to enjoy.
Note:  Depending on the size of your apples you will need to use one or two sticks at the bottom of the apple.

Corn Skewers

Salted (and Other) Caramel Apples
Modified From The Pioneer Woman Cooks
Special Equipment: Popsicle Sticks, Corn Skewers, or Chopsticks

Ingredients:

4 whole apples (more, if apples are small)
2 packages (11-ounce) Caramel Bits
2 tablespoons heavy cream
1/2 teaspoon vanilla extract
Dash of salt

Toppings:

Mini M&Ms,  kosher salt, chocolate chips,  crushed pecans

Toppings

Directions:
1. Line a baking sheet with parchment paper.  Set aside.  Melt caramel bits with cream in a double boiler or glass bowl set over a pot of simmering water.  Add vanilla extract and salt.  Stir until smooth.
2. Stick one or two popsicle sticks (corn skewers, chopsticks)  in the bottom of the apple.
3. Dip one at a time, the apples in the caramel.  Allow excess to drip back into the pan for a couple of seconds, then carefully roll the apple in your favorite topping. Place the apples on the  baking sheet lined with parchment paper.
4. Repeat with all the apples, refrigerating apples as soon as they're coated.  Once cool, wrap apples with cellophane or plastic wrap.

Makes 4 apples

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