Hello? Heeeelllllllllllooooooooo? Where is everybody?

UPDATE: We are enjoying fall in Michigan

In the midst of fall cleaning projects and spending time outside. Mourning loss of summer produce but grateful for what is saved in the freezer. Colleen

 
Hi, colleenmomof2! DH & I are enjoying cooler temps in so. IN. I gutted an upstairs closet yest,

but became so involved looking through a big box of old photos (from 1968 when we graduated HS and also from 1976 when we were married!) that all the closet contents are still strewn around that bedroom. What a mess! And I'm subbing every day this week at work so the sorting and purging will just have to wait on me.

We stopped by a local apple orchard over the weekend and are now stocked up on Johnny Appleseed's favorite fruit. I've already cranked out 8 caramel pecan taffy apples and plan to make a couple apple pies for the freezer.

 
Please share your caramel apple recipe, Karen! Have MI HoneyCrisps to dip

For all of the apples and corn we've eaten in the past month, I'm surprised that we haven't become some type of hybrid of the two. smileys/wink.gif Colleen

 
I had fun with both recipes above, can be made in stages, and fun flavors. Both are really great,

reminds you of going to a country store and picking up a local specialty. I will be making them both again. Thx again C and D!

 
AWK, Colleen. How embarrassing.These apples were for my DH who is a non-gourmand, ie, a fast-

food lover so I merely buy, unwrap and melt a 14-oz bag of Kraft individual caramels in the top of a double boiler over simmering hot water. After melting, I stir in 2 Tbsp. of half-and-half or whipping cream (milk or water would also be fine). After washing & drying the apples and inserting popsicle sticks in the stem end, I spoon the caramel mixture down the sides of the apples. Then I roll the apples in broken toasted pecan pieces before setting each on a platter lined with buttered waxed paper or parchment paper. After cooling a bit, into the refrigerator they go.
(This "recipe"--if you can call it that(!)--is on the back of the Kraft Caramel bag along with a couple of the tweaks I listed above.)
NOTE: Sometimes I use bulk caramel which I eyeball after melting to decide if any more liquid needs to be added. Some bulk caramel brands are soft enough that you don't need much more liquid. KAF at the link below sells 5-lb. blocks of caramel.
FYI, Colleen, one time many moons ago I made homemade caramel following a recipe that called for boiled cider as one of its ingredients. I thought it was GREAT, but after sampling one of those from-scratch gourmet caramel apples, Paul told me I needn't go to so much trouble. Translation: He likes the Kraft caramel kind of taffy apples better!!! Sigh. Caryn

http://www.kingarthurflour.com/shop/items/caramel-block-5-pounds

 
Again, glad you like it. I have also added either slivered almonds or pistachios to these

recipes, and if you kick up the ginger a bit, it gets a little more heat.

 
Oh,Caryn! Thank-you for sharing your tweaks and

your suggestion for the caramel block - added to my KAF wish list smileys/wink.gif And for your husband's apples, sometimes there's no reason to mess with "perfection." C

 
colleenmomof2--U are TOO KIND! Also, try using some of yr KAF caramel block 2 crank out a batch of

the CHOCO-CARAMEL BARS recipe I posted at 29928. They are wonderful.....my nieces & nephew call them Turtle Brownies.

 
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