Short And Sweet. Salted (and Other) Caramel Apples.

A friend shared this photo yesterday. One of the funniest things I’ve seen in awhile!

I love that movie.

Okay, moving along to this most classic of all sweet treats.

My youngest son has been wanting to make caramel apples, so when I picked up this block of caramel last week we set to it.

Just melt some caramel with a bit of heavy cream and vanilla, then dip in the apples and roll in your favorite topping…or just leave it as is. The salted caramel ones are my favorite, but the toffee rolled ones were a close second.

Salted (and Other) Caramel Apples

Ingredients:

8 apples
22 ounces caramel
1 Tbs heavy cream
1/2 teaspoon vanilla
Dash Of salt
Toppings: Mini M & Ms, crushed pretzels, kosher salt, chocolate chips, chopped nuts, rainbow chips, toffee bits etc.
Chopsticks

Directions:

1. Line baking sheets with wax paper.

2. Melt caramel with cream in a heavy pot. Add vanilla and salt and stir until smooth.

3. Insert a chopstick in the base of each apple.

4. One at a time, dip the apples in the caramel, coating the entire apple. Allow excess caramel to drip back into the pot.

5. Carefully roll the apple in selected toppings. Immediately place coated apple on prepared pan and refrigerate. (Refrigerating the apple right away makes it more likely that the caramel will stay in place and not start to drip off the apple.)

6. Repeat with all the apples, refrigerating apples as soon as they’re coated.

7. Once cool, wrap apples with cellophane or plastic wrap. If there is leftover caramel, it’s yummy served with ice cream.

Makes 8 caramel apples

Recipe slightly adapted from The Pioneer Woman