Outrageous caramel apples
5 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 5 | 4-inch ice-cream-bar sticks | |
| 5 | Medium-size Macintosh or Macoun apples (about 1 3/4 pounds) | |
| ¾ | cup | Chopped peanuts (or miniature candy-coated chocolate pieces or semisweet-chocolate pieces, flaked coconut, colored sprinkles, toffee bits, or your favorite topping) |
| 1 | pack | (14-ounce) caramels |
| 3 | Squares (1-ounce) semisweet or white chocolate, melted | |
Directions
1. Insert an ice-cream-bar stick in stem end of each apple. Place peanuts or other topping on sheet of waxed paper.
2. Line 15½" by 10 ½" jelly-roll pan with waxed paper; spray waxed paper with nonstick cooking spray.
3. In 2-quart saucepan over low heat, heat caramel candies and 2 tablespoons water, stirring constantly, until melted and smooth; remove saucepan from heat. Holding stick, dip 1 apple into caramel mixture, spooning mixture over apple to coat completely. (If caramel mixture in saucepan begins to harden, warm over low heat to soften.) Then, place caramel-coated apple on peanuts or other topping to coat bottom; place apple in jelly-roll pan. Repeat with remaining apples, caramel, and peanuts.
4. Spoon melted chocolate into heavy-weight plastic bag. With scissors, cut off corner of bag to make a small opening. Drizzle melted chocolate over apples. Refrigerate apples 15 minutes to allow chocolate to set. If not eating right away, refrigerate apples, loosely covered, up to 2 days. Let apples stand at room temperature 15 minutes to soften before eating.
Each apple: About 610 calories, 9 g protein, 99 g carbohydrate, 23 g total fat (6 g saturated), 0 mg cholesterol, 400 mg sodium.
Posted to EAT-L Digest 31 October 96 Date: Fri, 1 Nov 1996 16:24:00 -0800 From: Pamela Ramsey <risha@...>