Caramel Apples

By -
Way before I had a blog, I was already taking pictures of our culinary adventures, and posting them on Facebook.  I have alot of recipes, and pictures over there, so I will slowly be adding them on to here. We made these caramel apples last year, for Halloween. Truth be told they were on my to-do list this year, but I never got my hands on some caramels.  These were fantastic, and alot of fun to do with my kiddos.













Caramel Apples

  • 6 medium apples
  • Wooden craft sticks
  • Kraft Caramels (14 ounce package)
  • Pot or Pan
  • Waxed paper
  1. Prepare the apples. Wash the apples in water and dry them thoroughly. Insert a wooden craft stick in the top of each apple to serve as a handle while eating. Cover a cookie sheet or plate with waxed paper.
  2. Unwrap the caramel pieces and put them in a pot. Add two Tablespoons of water to the caramels and melt them on a medium to low heat. Stir the melting caramels constantly with a rubber spatula to avoid scorching. Lower the heat if you detect scorching in the bottom of the pot. Continue stirring until the caramels are completely melted then turn off the heat. (I used my crockpot on a low setting, and I think you could also use the microwave)
  3. Dip the apple in the melted caramel. It may be necessary to spoon caramel on the apple to cover it if the melted caramel is not deep enough. Hold the coated apple over the pot until the excess caramel drips off. Use a knife to scrape excess caramel off the bottom of the apple before placing it on the waxed paper. Place the caramel apples in the refrigerator for an hour. Fifteen minutes before serving, let the apples warm to room temperature.
  4. Add your favorite extra goodies to the caramel apple by rolling the bottom of the apple in chopped nuts, mini chocolate chips, sprinkles, crushed cookies or graham crackers.
xo,Diana

Comments

  1. Receitas para a FelicidadeNovember 5, 2011 at 8:35 PM

    Diana o meu Martim está aqui deliciado a olhar para as tuas maçãs tão gulosas, adorei e vou ter de lhe fazer um dia destes para nos lambuzarmos os dois hehehe

    beijos e obrigada por partilhares!!

    ReplyDelete
  2. Carla OliveiraNovember 5, 2011 at 8:52 PM

    Olá, já acompanho o teu blog há algum tempo e embora nunca comente gosto muito das tuas receitas.
    Gostei muito desta sugestão, acho que a minha filhota ia adorar. Os caramelos são aqueles de compra tradicionais portugueses (alguns são bem duros)?
    Beijinhos e keep up the good work.

    ReplyDelete

Post a Comment

Popular posts from this blog

My Grandmother's Alcatra de Carne

By -
Image
“Alcatra” is a traditional dish from Terceira, the island I live on. It is a pot roast that is cooked in large unglazed red clay pots. The pots are seasoned, and with each use get darker, and darker.  The simple spices, combined with onions, bacon and wine are what make this dish  flavorfull and so good. "Alcatra" is the Arabic word for "piece", and  it is  made with pieces of beef (round, shank, chuck). The additon of meat with bone in, makes all the difference, as the bones will give it more flavor. Every village, and everybodies grandmother has a different recipe for Alcatra, this one happens to be my grandmother's version. Shortly after I married, I took all of my ingredients, a notebook and pen over to my maternal grandmother's house. Where, while she put everything together, I wrote down her words of wisdom. Now I must say, she may or may not have forgotten something, but I follow this recipe as is, I don't mess arond with it, it's her recipe, ...
Read more

Lapas Grelhadas- Grilled Limpets

By -
Image
What are lapas you ask? They are limpets, a shellfish, think clams, but  with only one shell and so much better, they taste of the sea when eaten raw, right out of the shell. Perhaps eating a raw limpet is not your thing, then lapas grelhadas is sure to be! Easy to prepare, the lapas are grilled and served in their own shells; resulting in a savory, and divine dish. Great as a starter or as a lazy summer afternoon meal. I promise that you will enjoy this  Azorean delicacy. Fresh Lapas Butter, soft, I like salted Garlic, minced Massa de Malagueta or Piri Piri/Tabasco/Sriracha Lemon Wedges -Clean the lapas, removing any debris, sand etc. -Next decide how you want to grill them, on the stove top, use a griddle or large frying pan, in the oven or BBQ use a large cookie sheet. They all work, and taste great! -Carefully, arrange the lapas, shell down (cupped side down, this means the juices won’t spill out), on the pan, cookie sheet or griddle you will be...
Read more

Canja de Galinha

By -
Image
Canja is my favorite soup in the whole entire world! I know that sounds childlike, but that's exactly how I feel when I eat this beautiful rice and chicken soup. It just takes me back to being a little girl, sitting at my grandfather's kitchen table, eating a bowl of my grandmother's canja and drinking a bottle of  fizzy orange pirolito. When ever we arrived here on the island for our holiday's, canja was one of the many dishes, that was part of the big family lunch at my maternal grandparent's home. I make it for my family because they enjoy it, but I tend to make it for myself when I am a little under the weather, or just feeling saudades. Canja is love in a bowl, like a great big warm hug, comfort at it's best. Like any portuguese dish, there are a million and one ways to make this. Some call for the use of cumin, others the addition of potatoes. This is how I make it, these simple flavors, are the closest to what my grandmother's  and my mom's Ca...
Read more