Bite Me!

hehehe  I couldn't resist.  How cute is this?

Want something you can really bite into?  How about this...

Homemade caramel apples

I made these with the kids yesterday, and they got quite creative in their decorating.

Can you guess who made the one covered in chocolate?  And it was 'da bomb baby!!!

I have never made caramel before.  In previous years I either used the caramels from a bag, or the caramel "wraps" and they never worked all that great.  This year, when I came across this recipe I thought I'd give it a try.  I was a little worried, b/c anything involving a candy thermometer makes me nervous.

However, I have to say, this was pretty darn easy.  I just followed the directions (it happens, occasionally) and even in my severely sleep deprived state, this was the best caramel I've ever eaten!!  I could have let it cool just a little bit more before dipping the apples in, and it wouldn't have pooled quite as much at the bottom of the apple, but my kids enjoyed eating all the caramel off the pan!  They also ate just as many sprinkles/decorations as they used on their apples.

I will definitely be making my own caramel from now on!

Caramel Apple Recipe from 101 Cookbooks

6 - 8 small apples, unwaxed, cold  *Granny Smith's are really good

1 cup heavy cream

1/2 teaspoon sea salt

1 cup honey

Special equipment: candy thermometer, and lollipop sticks

Line a baking sheet with parchment paper. *or tin foil since that's all I had!

Push a lollipop or popsicle stick deep into each apple - in through the stem.

Fill a large bowl 1/2 full with ice water and set aside.

In a medium, thick-bottomed saucepan heat the cream and salt until tiny bubbles start forming where the milk touches the pan - just before a simmer. Stir in the honey. Bring the mixture to a boil. Now reduce the heat to an active simmer and cook, stirring constantly with a wooden spoon, for about 15-20 minutes minutes or until the mixture reaches about 255-260F degrees. To stop the caramel from cooking, very, very carefully set the bottom of the saucepan in the bowl of cold water you prepared earlier - taking special care not to get any of the water in the caramel mixture. Stir until caramel begins to thicken up - you want the caramel to be thin enough that it will easily coat your apples, but not so thin that it will run right off. If the caramel thickens too much simply put the pot back over the burner for 10 seconds or so to heat it up a bit.

I tilt my sauce pan so all the caramel forms a pool on one side, and use my other hand to dunk and twirl each apple until it is thoroughly coated with caramel. Place each apple on the parchment lined baking sheets and allow the caramel to cool and set.

Makes 6 - 8 caramel apples.

HaPpY HaLLoWeEn!!!


I'm linking this up at Eat at Home for ingredient spotlight - honey!