Thursday, November 6, 2008

Carmel Apples

This is what we did tonight. It was very easy, but I didn't plan ahead well to make room for 25 carmel apples in my fridge!

Caramel Apples from

2 pounds lady apples or tart apples, such as Macouns or Winesaps

1 pound caramel squares

10 wooden sticks

Wash and completely dry the apples. Insert a wooden stick into thetop end of each. Line a baking sheet with wax paper and set aside.In a small saucepan over low heat, combine the caramels with 1/4 cup plus 2 tablespoons water. Cook until smooth, stirring occassionally, about 10 minutes. Remove from heat.While the caramel is hot, dip the apples in, swirling to coat evenly. Let the excess caramel drip off and place the apples on the lined baking sheet. Place in the refrigerator to harden, about 1 hour. Yield: Makes 10 apples

NUTRITION PER SERVINGCALORIES 216.67(16% from fat); FAT 3.82g (sat 3.01g); CHOLESTEROL 3.18mg; CALCIUM 67.6mg; CARBOHYDRATE 46.45g; SODIUM 111.96mg; PROTEIN 2.3mg; FIBER 2.55g; IRON 0.16mg

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