My best friend Lucy surprised me the other day with a caramel apple. She had bought it at a farmer’s market on her way to meet me for brunch at Char No. 4 in Carroll Gardens, Brooklyn. I don’t indulge often in caramel apples, as they are messy and a thing kids would enjoy.
Then again, it’s fun to pretend you’re a kid.
So I came home and stared at it for awhile. I shrugged and bit…and bit….and gnawed…
There is A LOT of caramel to work through. Yet the moment you reach that first juicy, crisp bite of apple, all your hard work is rewarded by very autumnal melange of flavors: rich, tart, sweet, creamy, crisp.
Next time, Lucy suggested I slice up the apple for easier, more grown-up eating. A smart idea and one that avoids the melty-caramel-on-the-face look.
Want to make them yourself? Here’s an easy recipe I found from southernrecipes.com. You just need a crockpot:
- 2 packages (14oz each) caramels
- 1/4 cup water
- 8 medium apples, such as McIntosh, Gala, or Fuji
- sticks for apples
In slow cooker, combine caramels and water. Cover and cook on high for 1 to 1 1/2 hours, or until caramels are melted, stirring frequently.Meanwhile, line a baking pan with wax paper; butter the paper.
Wash and dry the apples. Insert a stick into stem end of each apple. Reduce crockpot heat to LOW.
Dip apple into hot caramel; turn to coat entire surface.
Place coated apples on prepared wax paper in pan. As you near the bottom of the pot, use a spoon to spoon hot caramel over apples. Put the pan of coated apples in the refrigerator to set thoroughly.