This past weekend after visiting my sister-in-law at UW Madison we stopped at the Elegant Farmer in hopes of apple picking but because of the rain from Hurricane Ike we couldn’t. Instead we stocked up on apples, pumpkins, breads, and cheeses from their farm stand.
Caramel apples have to be the easiest fall festive menu item I can think of.
Cooks Note: Best consumed the same day but they will last in the fridge up to 3 days.
6 Apples, rinsed and refrigerated (I prefer Gala)
6 Popsicle sticks
14 oz Caramels
1/4 c. water
2 c. Peanuts, chopped (optional)
6 over sized cupcake liner
Insert Popsicle sticks about halfway into cold apples. Keep in fridge until ready to dip.
Heat caramel and water in crock pot (this keeps the heat uniform and constant) to 180F. Meanwhile, chop nuts and reserve in bowl. Dip apples in caramel and twist by popsicle stick to remove excess. Then roll in chopped peanuts (if using) then place on parchment paper and let cool in the fridge. Once cooled place in cupcake liner.