Easy Caramel Apples

When you need to bite down on something to channel the pain, it should be sweet and delicious. My friend Josh recently seriously injured his finger to the point that it required surgery. Brent, our friend James and I decided to assemble a care package that consisted of a fresh batch of Classic Chocolate Chip Cookies and these Easy Caramel Apples.

To add a little flare, we packed the cookies and apples in cello bags. A quick bow of leftover raffia from my Holiday Gifts You Can Make Now and Give Later article, and we were off to spread a little cheer. It was fun to see a smile come across his face when we presented the cookies and apples. What a wonderful way to spend a sunny fall afternoon with great friends.

Easy Caramel Apples
4 gala apples, chilled
4 popsicle sticks
1 ¼ lb. caramel candies
1 Tbl. heavy cream

Lightly coat a piece of parchment paper with cooking spray. This will prevent the apples from sticking while they set. Rinse and dry the apples. Plunge the popsicle sticks through the tops of each apple. They should reach halfway in the core and not go through.

Unwrap the caramel candies and place in a microwave safe bowl. It should have high sides and be large enough to dip the apples without spilling over. Microwave the candies for 2 minutes. Stir and microwave for an additional 2 minutes. Slowly stir in the heavy cream until well combined. Microwave the mixture for an additional 30 seconds if the caramel isn’t a smooth dipping consistency.

Carefully dip the apples in the mixture and allow the excess to drain. Roll the apples in any choice of toppings, or leave plain. Carefully place the dipped apples on the parchment paper to set.

To package: Allow the dipped apples to chill for at least 15 minutes before packaging. Lightly coat the inside of a jumbo muffin paper liner with cooking spray. Place the apple in the center of the paper liner. Then place the entire piece in a large cello bag and tie with a raffia bow.

Authors Notes: The heavy whipping cream isn’t required, but adds a wonderful depth of richness. Also, be really careful when working with melted caramel. It gets really hot and can burn you if not careful.

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