A quintessential New England weekend in October must include a little apple picking! This has become one of our favorite family traditions and many years we follow it right up with making one of our favorite autumn treats...caramel apples.
Our favorite apple varieties to use for these are Macoun or McIntosh and sometimes we have fun experimenting with different toppings on the apples, like crushed oreos, mini chocolate chips or fall colored sprinkles. However, the simplicity of a crisp Macoun paired with the caramel is my personal favorite.
C A R A M E L A P P L E S
- 5 large apples (our favorite varieties to use are McIntosh or Macoun)
- 1 11oz bag of Kraft caramels
- 2 tbsp water
- 5 popsicle sticks
- Wash & dry five large apples.
- Insert popsicle stick into the stem end of the apple.
- Completely melt caramels and water in saucepan over medium-low heat, stirring constantly.
- Dip apples in caramel, spooning caramel over apples as needed. Let the excess drip off the apple.
- If desired, you can immediately top the coated apple with chocolate sprinkles, mini chocolate chips or chopped nuts.
- Place coated apples on wax paper. You can put them in the refrigerator for an hour to speed the hardening process, but it’s not necessary.
- When we’re ready to eat the caramel apple, we like to cut it into slices. This makes it easy for a few people to share one apple!