~*~ Halloween Treats - Part 2 ~*~

Continuing with the Spirit of Halloween ... today we are going to talk about Ghoulish Caramel Apples. These are time consuming so pull up a chair. Ingredients:
3 packages (14 ounces each) caramel candies
2 tablespoons water
6-8 large Granny Smith apples
6-8 heavy wooden skewers or sticks
melted white chocolate - see directions below for amounts
Black cookie icing
cellophane wrap and waxed paper

Directions: Line a large cookie sheet with heavily buttered waxed paper then set aside. Wash and completely dry the apples. Insert a stick through the stem section. Sometimes it helps to use two sticks as these Apples become quite heavy during the dipping process. Combine caramels and water in medium size saucepan. Cook over medium heat, stirring constantly, until caramels melt. Cool slightly. Dip each Apple in the caramel mixture, coating evenly, use a spoon to help cover the top part of the Apple. Allow the caramel to set slightly and then dip in the caramel again. Once caramel has stopped dripping set Apple on the buttered wax paper. Once all Apples are coated place them in the refrigerator for 30 minutes. Next melt the chocolate either in a double boiler or the microwave. Use 3 ounces of chocolate per Apple. Dip the bottom of the caramel apple in the chocolate first. Then dip the entire Apple in the chocolate completely encasing the Apple completely. Lastly using a spoon pour chocolate over the top of the Apple allowing it to run down giving it a sheet look. Once the chocolate subsides in dripping place the Apple back onto the buttered wax paper. Place in the refrigerator for 45 minutes to set. Take them out and use the black cookie icing to paint on their faces. Please them back in the refrigerator for 30 minutes to set the icing before wrapping them in cellophane. Keep Apples stored in the refrigerator until ready to hand out. ~ Chef ~