The apples are ripening and it is time to make
something fun with the them.
We have a wonderful apple tree. I thought it was a
Jonagold.
It was advertised as
self-pollinating so that works for us since
it is our only apple tree. Last year we had a small
crop but they were huge.
Notice the gorgeous pink blush.
I picked these last year. There was only one problem,
this was the "good" side. The back sides were all
munched on by the birds.
We like to call "things like this the
backside of
Disneyland" where you see what is behind the beauty!
I don't mind sharing some, but of that whole tree,
only one had been left untouched.
Notice anything new hanging in the tree?
I read on-line that if you hang CDs from the branches
the twirling reflection would scare the birds
away. Guess what? It worked. I have a beautiful
crop this year and none have been eaten by the
birds.
You all have seen Mrs. .......Gourmet Caramel apples
that go for around $20 each. Here you can
make your own for under $1 each.
I like an apple that is sweet and tart like a Jonathan
or Jonagold to dip in caramel rather than one that is
just tart like a Granny Smith.
Caramel Apple Recipe
1 C. melted butter
1 C. light Karo corn syrup
2 C. packed brown sugar
1 14 oz. can sweetened condensed milk
9 - 12 apples, washed and dried (depends on
the size of the apples)
candy or popsicle sticks
melted chocolate
sprinkles
nuts
candies
Wash and dry the apples and insert sticks.
Mix, the melted butter, corn syrup,
brown sugar and sweetened condensed milk
in a heavy saucepan. Bring it to a boil
on medium high - it scorches easily -
and turn to medium or medium low,
stirring the bottom constantly
being careful not to scorch it.
Let the temperature reach 245 degrees (at sea level) so if
you live in the mountains as I do you need to see where your
thermometer reaches a rolling boil for water - 212 degrees
at sea level. Today I tested my thermometer and it
boiled at 200 so I would subtract 12 from 245 and
cook it to 233.
Pull off heat and add 1 tsp. vanilla.
Dip in caramel and place on a greased piece
of tin foil. Let cool then dip in desired chocolate.
I like to let the chocolate harden and drizzle with
additional colors of chocolate and add chopped
candies.
Pour out any leftover caramel onto a heavily
buttered piece of foil for shaping
into caramels or just eating.
Placing the stick into the washed and dried
apples fresh off the tree today.
Be careful with the hot caramel. My little grandson
tried some off the spoon too quickly and got
a little burn today.
Cure for burns - put milk on a piece of paper
towel and hold it on there a few minutes.
The vitamin D in the milk takes the burn
away. We have even done this on a
severely burned hand - keep rewetting the
towel in milk - works for sunburn too if
you do it as soon as you come in - apply milk
and let it dry then apply lotion (so you don't smell).
(Enough of Jacqueline's home remedies!)
Butter the foil heavily or it will stick.
Be sure to let the caramel cool completely or the
chocolate will just slide off of it.
Now let the chocolate layer cool completely by
placing it in the fridge before
drizzling any additional chocolate.
Be sure the additional chocolate or white
chocolate isn't too warm as it will slide
off too. (...by experience.)
This one was dipped in milk chocolate then
drizzled in white and milk with Reeses Pieces
on top. Let the drizzled chocolate cool then
use additional chocolate to glue on the candy.
The one in the far back was drizzled in
white chocolate then sprinkled
with cinnamon sugar.
This one we dipped in milk chocolate and drizzled
with dark and white chocolate.
This one has Pink Himalayan Sea Salt
sprinkled on top of the milk chocolate.
That sweet/salty taste was wonderful.
A little goes a long ways.
We love to let people make their own. We
have also done service projects where the
youth made one to keep and one to give
away to a family in need.
Have fun making up your own varieties.
Lots of love,
Jacqueline
I love hearing your comments, they truly make my day!
I will be posting this with
and
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