Caramel Apples

1 (1 lb) box dark brown sugar
1 cup unsalted butter, room temperature
1 (14 ounce) can sweetened condensed milk
1/3 cup pure maple syrup
1/2 teaspoon vanilla extract
1 teaspoon robust-flavored dark molasses
1/4 teaspoon salt
12 medium granny smith apples
chopped nuts
dried aprico
dried cranberries
toffee pieces
miniature M&M baking bits
candy sprinkles
melted chocolate
whipping cream (if necessary)


Directions:


1 Combine first 8 ingredients in heavy 2 1/2-quart saucepan (about 3 inches deep). Stir with wooden spatula or spoon over medium-low heat until sugar dissolves (no crystals are felt when caramel is rubbed between fingers), occasionally brushing down sides of pan with wet pastry brush, about 15 minutes.

2 Attach clip-on candy thermometer to side of pan. Increase heat to medium-high; cook caramel at rolling boil until thermometer registers 236°F, stirring constantly but slowly with clean wooden spatula and occasionally brushing down sides of pan with wet pastry brush, about 12 minutes. Pour caramel into metal bowl (do not scrape pan). Submerge thermometer bulb in caramel; cool, without stirring, to 200°F, about 20 minutes.

3 While caramel cools, line 2 baking sheets with foil; butter foil. Push 1 chopstick into stem end of each apple. Set up decorations and melted chocolates.

4 Holding chopstick, dip 1 apple into 200°F caramel, submerging all but very top of apple. Lift apple out, allowing excess caramel to drip back into bowl. Turn apple caramel side up and hold for several seconds to help set caramel around apple. Place coated apple on prepared foil. Repeat with remaining apples and caramel, spacing apples apart (caramel will pool on foil). If caramel becomes too thick to dip into, add 1 to 2 tablespoons whipping cream and briefly whisk caramel in bowl over low heat to thin.

5 Chill apples on sheets until caramel is partially set, about 15 minutes. Lift 1 apple from foil. Using hand, press pooled caramel around apple; return to foil. Repeat with remaining apples.

6 Firmly press decorations into caramel; return each apple to foil. Or dip caramel-coated apples into melted chocolate, allowing excess to drip off, then roll in nuts or candy. Or drizzle melted chocolate over caramel-coated apples and sprinkle with decorations.

7 Chill until decorations are set, about 1 hour. Cover; chill up to 1 week.

Halloween Apples

6 golden delicious apples
6 cinnamon sticks
1 bag caramel, unwrapped
3 tablespoons evaporated milk
1 cup toasted granola cereal, with nuts
cooking spray


Directions:

1 Wash and dry apples.
2 Use an ice pick to make a hole in each apple and place the cinnamon stick in each apple.
3 In heavy saucepan, add the unwrapped caramels and milk.
4 Cook over low heat until the caramels are completely melted.
5 Then dip the apples in mixture and tap the apples on the side of the pan to remove the excess caramel.
6 Dip the caramel coated apples into the granola and place on wax paper sprayed with cooking spray.
7 Let the apples cool.
8 Serve immediately or refrigerate until ready to serve.
9 Optional: Instead of granola you can use mini chocolate chips, M&M's and or other candy decorations.


Chocolate Caramel Apples

1 (14 ounce) package caramels
2 tablespoons water
4 wooden sticks
4 large tart apples
2 cups chopped pecans or 2 cups peanuts
1 cup semi-sweet chocolate chips (6 oz.)
1 teaspoon shortening
1 cup English toffee bits or 1 cup almond brickle chips


Directions:

1 In a microwave safe bowl, combine the caramels and water.
2 Microwave, uncovered, on high for 1 minute; stir.
3 Microwave 30-45 seconds longer or until caramels are melted.
4 Insert wooden sticks into apples.
5 Dip apples into the caramel mixture, turning to coat.
6 Coat with nuts; set on waxed paper to cool.
7 Melt chocolate chips and shortening; drizzle over apples.
8 Sprinkle with toffee bits.
9 Set on waxed paper to cool.
10 Cut into wedges to serve.


Red Hot Apples

4 large tart apples, cored
1/2 cup apple juice
8 tablespoons brown sugar
12 red-hot candies
4 tablespoons butter or 4 tablespoons margarine
8 caramels
1/4 teaspoon ground cinnamon



Directions:

1 Peel about 3/4 inches off of the top of each apple and place in slow cooker.
2 Pour juice over apples.
3 Fill the center of each apple with 2 tablespoons of sugar, 3 red hots, 1 tablespoon butter and two caramel candies.
4 Sprinkle apples with cinnamon.
5 Cover and cook on low for 4-6 hours or until the apples are tender.
6 Serve immediately.