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Dessert
16 - 20 caramel apples
30 minutes
10 minutes
Chef Tom Fraker
These are the perfect serving size snacks for young and old.
1 pound Melissa's Crimson Gold Apples
18 apple sticks (paper or wood)
½ pound melting caramel
½ (3 ounces) package Melissa’s Coconut Chips, chopped
3 ounces pepitas
Skewer through the top of each apple with an apple stick.
To melt the caramel, place it in a stainless steel bowl and put the bowl on top of a pot of simmering water. Make sure that the water doesn't touch the bottom of the bowl. Stir the caramel occasionally until completely melted and smooth. Once melted, dip an apple into the caramel and let the excess drip back into the bowl. Roll it in either the coconut or the pepitas or both a place it on a sheet of parchment paper. Repeat for the remaining apples.
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