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Recipes from the Inn
Thursday, October 28, 2010
Caramel Covered Apples
40 - Caramel cubes (Borden Brand tastes creamiest)
5 - Apples (Macintosh has a crisp flavor)
1 - Tablespoon of water
5 - Wooden sticks
1 - Wax paper
Wash and dry the apples thoroughly. Remove stems and Insert the wooden sticks into the stem hole until about half the stick is in the apple.
In a small double boiler over low heat, melt the caramels with the water, stirring constantly until smooth.
Now dip the apples into the hot caramel sauce, coating the apple completely. Place on greased wax paper.
Storage & Serving
Store your caramel covered apples in the refrigerator.
Before serving, remove them from the refrigerator and allow them to stand for about fifteen minutes.
Angel at Rose Hall
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