Page 48 - Englosh Version

Recipe

INGREDIENTS

Apples (most commonly, Granny Smith)

Wooden apple s�cks (available at the cra� store or grocery store)
Caramel (you can use individually wrapped store-bought caramels such as Brach’s or Kra�)

Toppings such as chocolate (milk, dark or white), nuts, toffee bits, mini M&M;’s, or sprinkles.

INSTRUCTIONS

- Wash and dry apples. If you can use organic apples that is best. Tradi�onal (non-organic) apples are
coated with wax, which can make it hard for the caramel to s�ck to the apple. If your apples are
waxed, dip apples in very hot water for just a few seconds, then rub off the wax the best you can.

- Melt caramel in the top of a double boiler or melt caramel in a large, microwave-safe bowl, in short
intervals, s�rring occasionally.

- While the caramel is mel�ng, push wooden apple s�cks into the apples.

- Holding the s�ck, dip apples (one at a �me) into the melted caramel. Allow excess caramel to drip
off.

- Set freshly dipped apple on a parchment-lined (or Silpat lined) baking sheet. A�er you dip a few
apples, put freshly dipped apples in the refrigerator to help the caramel cool quickly.

OPTIONS

- If you would like to dip your apple in nuts, mini chocolate chips, etc. do that before se�ng the
apple onto the parchment.

- Addi�onally, a�er the caramel apples have set up a bit, melt white, milk or dark chocolate and
drizzle it on top of the apples. You may also top the chocolate with nuts or toffee bits or sprinkles.

- Caramel apples are usually best the day they are made, but may be stored in the refrigerator up to
two days.

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