Subscibe to DEAL OF THE DAY

Fall is my favorite time of year and people ask me sometimes
why if that's when everything dies off? To me it is when
everything seems to come to life I guess it just depends
on how you look at things. I cannot wait to get the kids
out to the orchard to do some apple picking I try to time
it just perfectly for the Shizuka variety (my #1 fave)
but usually miss it and load up on Galas which are probably
the most versatile apple for eating or baking with.

How about the freshly dipped caramel apples? Mmmmmm......
can't you just smell them? If you're a dieter than please
just continue to visualize on that, otherwise go ahead and
give these ULTIMATE CARAMEL APPLES a go. You can really get
crazy with adding all kinds of toppings too. I like to use
the Granny Smith apples just for their tartness since the
outsides are so sweet...making it a perfect combo.

Isn't it funny how sometimes a recipe can take you right
back to when you were a kid?


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1 cup water
1 cup sugar
1/2 cup heavy cream
10-inch square piece of styrofoam
6 popsicle sticks or small wooden dowels
6 Red Delicious or Golden Delicious apples
3 ounces white chocolate
3 ounces semi-sweet chocolate, finely chopped
1/4 cup chopped nuts

In heavy-bottomed saucepan, combine water and sugar. Over
low heat, stir mixture gently until sugar is completely
dissolved. Increase heat to medium low and cook, without
stirring, until mixture is a dark amber color. Remove from
heat and carefully stir in heavy cream (mixture will bubble
up and spatter a bit, then subside.) Set aside to cool and
thicken. Cover styrofoam with waxed paper to catch caramel
drippings (this will be a stand for caramel apples). Insert
popsicle sticks into bottom center of apples. Dip top half
of each apple into thickened caramel. Insert bottom of popsicle
sticks into styrofoam, allowing apples to stand upright so
caramel runs down sides of each apple. Refrigerate to harden.
Meanwhile, melt white chocolate in top of double boiler above
gently simmering water; stir until smooth. Transfer melted
chocolate to pastry bag fitted with small writing tip. Drizzle
thin, random strips of white chocolate over each caramel apple.
Repeat melting and drizzling with semi-sweet chocolate.
Sprinkle with chopped nuts.

YIELD: 6 Servings
Categories: Apples, Desserts, Treats

*~*~*~*~*~*~*~*~* MARZEE's CORNER *~*~*~*~*~*~*~*

Whenever you're shopping for apples, look for hard, fresh-
smelling fruit with a full aroma and a smooth, tight skin.
Good-tasting apples aren't necessarily pretty--some of the
best varieties aren't--but they should be free of bruises
and blemishes. Remember that when an apple ripens, flesh
softens, sweetness intensifies, acidity drops, and color
and aroma increase.

Once you get them home, refrigerate apples and keep them
away from strong-smelling foods, as apples easily absorb
odors. Discard any rotting apples; they emit gases that
are damaging to other apples, fruits, and vegetables.