Happy Halloween, readers! I hope all of you are enjoying this sweet holiday. One of the things that makes this time of year so special is the many different kinds of apples which are available at the farmer’s markets. My husband and I recently took a trip to the Pennsylvania Dutch Amish country for the fall harvest. I used some of my bounty to make this recipe for candied applies.

 

 

 

 

Ingredients

o   2-3 apples of different colors and varieties (such as Rome, Granny Smith, Gala or Yellow Delicious)

o   16 wooden apple sticks (also called apple batons)

o   16-oz container caramel dip

o   2 8-oz containers chocolate shells

o   Tubes of decorative icing, white and orange

o   12-oz bag finely chopped pecans

o   Sprinkles

 

Instructions

1. Melt chocolate according to directions on container.

2. Warm caramel dip in saucepan over low heat until smooth.

3. Core apples and cut into eight equal slices. Insert a wooden stick into each slice.

4. Carefully dip half the apple slices into the chocolate and half into the caramel.

5. Coat some of the slices with sprinkles and some with pecans. Allow to set and then decorate with icing. Get creative!

6. Stand up apples in a fun display. A trick to get the apples to stay upright is to use a head of cabbage as a stabilizer. Hide it in your base and cover with something decorative. I like to use a ceramic container and cellophane.

 

 

Happy cooking!

The Petite Gourmande

© 2016 by Ruth Barnes, all rights reserved

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