Originally published October 31, 2007 at 12:00 AM | Page modified October 31, 2007 at 2:01 AM
PrintRecipe: Caramel Apples
Makes 5 apples
1 bag (14 ounces) caramels, unwrapped
2 tablespoons water
5 medium-size apples, washed, dried
Wooden sticks (usually included in package of caramels)
Buttered wax paper
1. Melt caramels with water in top of double boiler. Stir occasionally until sauce is smooth.
2. Insert a wooden stick into stem end of each apple. Dip into hot caramel sauce; turn until coated. Scrape off excess from bottom of apple.
3. Place on buttered wax paper to cool and set coating. If not eaten within several hours, store in refrigerator. Let stand at room temperature for 15 minutes before serving.
Copyright © 2007 The Seattle Times Company
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