![]() While I was working, I put the apple balls into a bowl of lightly salted water to keep them from browning without making them taste like lemon. To make the mini candy apples, all you have to do is scoop out little rounds of apple with a melon baller. They’re candy apples since they’re covered in candy… But caramel apples since they’re also covered in caramel. This all feels a little meta or something. They may not be green, but that's no big deal! Sadly, these melts were limited edition and no longer available, but the Salted Caramel flavor (affiliate link) or any caramel version is super similar. But mine are just a little bit different… Instead of covering in the traditional candy coating or caramel, I used Wilton Candy Melts in Caramel Apple flavor. I actually thought these minis were my own genius idea until I Googled and realized that there are others kicking around the Internet (is nothing new anymore?). But now I say go for it… Because these Mini Caramel Candy Apples kind of are both… Plus, they’re mini, which means you can eat way more than one. And it’s usually considered gluttonous to go for both. I don’t seem to get many candy/caramel apple opportunities each year, so this is a big decision. Do I want a candy apple or a caramel apple? Honestly, it’s always a serious fall conundrum. And candy/caramel apples are pretty much my favorite thing in the entire world. Well, if I’m going to be bundling up in sweatshirts and blankets already, I’m at least going to be getting in some sort of happy chilly weather spirit. Seriously, we only just turned the air conditioner off and now we’re already wanting to turn heat on? There are really only a couple weeks where we’re just fine with no assistance from some modern technology? That’s just wrong. Right? It really just makes me feel like we can never just be happy. Just like I refuse to wear my full-blown winter coat until December 1, I don’t think it makes sense to turn the heat on in October. Better to just pour the caramel out of the pan and get what you get. There may be some lingering crystallized sugar down there, which can ruin the whole batch. It’s October 5 and we’re seriously considering turning the heat on. It’s only natural to try to get every ounce of caramel goodness out of the pan, but resist the urge to scrape the bottom of the pan.
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