|Apple quarter going for a caramel dip.|
Fall is near, and so of course it's time to start pushing the foods related to that season. This caramel dip recipe comes from Eddie's Aunt Willa. Now, that woman's got some AMAZING recipes--and she's an amazing award-winning quilter to boot. It takes a lot of elbow grease, or a Kitchen Aid mixer, to get all the caramel chunks to dissolve, but it's worth the effort, of course. Otherwise I wouldn't be posting this recipe.
40-45 unwrapped caramels
5-8 tablespoons butter (depends on how you feel about butter)
1 can sweetened condensed milk
Put all of the above ingredients into a microwave-safe bowl and microwave on high for 2- 2 1/2 minutes. You will be tempted to microwave longer, but the caramel chunks will melt after much stirring.
Now, you can either stir with a spoon or heavy-duty wire whisk by hand until smooth OR you can transfer to bowl of a standing mixer and mix on the lowest setting until smooth. Transfer to a serving bowl. Serve immediately, or allow to cool, cover, and refrigerate until ready to use. Microwave for a minute on high and stir.
5-7 Granny Smith apples
2 tablespoons lemon juice
2 tablespoons water
20-28 fat wooden skewers, like you'd use for corn on the cob
1 small melon baller
Wash apples. Scoop out the stem and the bottom end with melon baller. Cut in half and scoop out the core with the melon baller. Cut each half in half. Stick in skewers.
Mix lemon juice and water. Dip each quarter into lemon water, shake, and dry off skin. This should help prevent excessive browning.
|A melon baller makes the job easier.|