I remember once in college I had the bright idea to make caramel apples. I melted those little Kraft caramels and tried to dip apples in the warm caramel, and well, it was not a Hallmark moment. The caramel slid right off..I rubbed off the wax, I tried to kind of score the apples, nothing save, peeling the apples, which only worked slightly better and definitely looked weird, got the caramel to stick.
Last weekend, we needed a Girl Scout project. Our girls love to bake/cook, but being in Phase 1 of the Cactus Pine Girl Scouts COVID-19 response means we have to be outside, wearing masks with no more than 10 people at any given activity.
So, I thought of caramel apples but remembered my past experience.
After a dry run with my kids and the activity with the Girl Scouts, here are my tips.
Use this recipe from Our Best Bites because everything they make is awesome.
To keep the caramel on:
1. Chill the apples and take each one out right as you're ready to dip. We did our activity outside so I kept our apples both fresh and dipped in a small ice chest with a bag of ice.
2. This recipe recommends keeping the caramel at 200 degrees. I don't know if it's the Arizona weather (it was 98 degrees outside when we made our's), but in a crock pot, I tried to keep the temperature between 180 and 190...I need to mess around with these temperatures more, so this is more a note to remind myself should I want to attempt this again.
