An Apple a Day

Candied and caramel apples are all the rage this time of year. In fact, autumn in North America is synonymous with apple pie, pumpkin pie and candied apples. The traditional way to make candied apples was to dip the apples in a hard candy coating but with caramel apples the recipes get increasingly creative every year. Although it involves a fairly simple process the end results are delicious and a great way to get kids to eat an apple (I speak for my kids!). Granny Smith Apples are generally the apple of choice. Their tartness makes a welcome contrast with the sweetness that the coating of caramel, dark or milk chocolate provides. The last step is to roll these apples in pieces of walnut, cashew nuts, pecans or peanuts or simply roll them in M&M’s. Lately the add-ons have become more interesting and while some are drizzled with white chocolate or peppermint others are smothered in fudge, and crushed heath bars. Once the basic concept is grasped, it becomes a rather fun project with an array of options - marshmallows, toffee bits et al. Usually these apples are perched atop a stick which makes them easier to handle.
On the down side, one can eat too many of these so the best way to divvy them up is to cut them into slices like you would an ordinary apple and share them. Secondly - exercise caution and work slowly with the hot caramel. Even the smallest splatter can be extremely painful!

Recipe for Caramel Apples:
2 tart apples
1/2 cup brown sugar
2 tsp butter
1 tbsp water
2 wooden skewers

Melt the butter in a pan and add in the sugar and the water. Allow the sugar to caramelize over low heat until the mixture thickens. Do not stir it but swirl the pan if necessary to prevent sticking. When the mixture is thick enough to coat the apples, pierce each apple down the center with a skewer and swirl to coat it in the caramel. Spread out your favorite candy or topping and get creative!