Candy-Coated Caramel Apples

By Addie

Why this recipe works:
Candy bars with crunchy cookies, caramel, or toffee were the best match for our Candy-Coated Caramel Apples recipe. We chose smaller, tart apples for the best flavor and ratio of caramel to apple. Granny Smith or McIntosh apples provided a tart bite that cut through the richness of the caramel and candy. For the caramel coating, we melted together soft caramel candies and a little heavy cream, which enabled the caramel to coat the apples smoothly. We coated the apples with caramel by spooning the hot caramel over the apples. It flowed smoothly around the apple to make a thin, uniform layer. Freezing the caramels for 10 minutes will make it easier to remove their wrapping. Makes 6



From Cook's Country
October/November 2005

Ingredients

• 2 cups crushed Kit Kat, Twix, or Heath candy bars
• 6 small apples
• 1 (14-ounce) bag soft caramel candies
• 1/4 cup heavy cream

Details

Adapted from cookscountry.com

Preparation

Step 1

1. Prepare apples and candy bars: Line baking sheet with parchment paper. Place crushed candy bars in shallow bowl. Insert craft stick into stem end of each apple.

2.Melt caramels: Heat caramels and heavy cream in medium saucepan over medium-low heat, stirring constantly, until smooth.

3. Coat apples: Holding 1 apple with stick over pot of caramel, spoon sauce over apple to coat, allowing excess to drip back into pot. Roll apples in crushed candy, pressing to help candy adhere. Place apple, stick up, on parchment paper. Repeat with remaining apples and serve. (Apples can be refrigerated for several days; bring to room temperature before serving.)