(You will need to have a candy thermometer for this recipe.)

6-8 medium-sized Granny Smith, Pippin, or a variety of your choice

Foil paper for lining pan

Vegetable oil for oiling pan

6-8 wooden craft sticks

3/4 cup granulated sugar

1/4 cup light corn syrup

1 cup heavy cream

1 tbsp unsalted butter

Pinch of salt

1/2 teaspoon vanilla extract

6 ounces bittersweet chocolate, chopped or semisweet chocolate chips, melted (optional)

1 cup lightly salted peanuts, coarsely chopped, or a nut of your choice (optional)

1/2 cup dried cranberries or snipped dried apricots (optional)

Line a large baking sheet with foil paper. Either spray or smear a light coat of oil over foil paper. Set aside. If using optional toppings, spread nuts and/or dried fruit on a paper plate and set aside. Chocolate should be melted in a medium deep bowl just before using.

Rinse apples and dry them well. Cut stems from apples and insert a stick one-quarter of the way up the center of the apple on the stem end. Set aside.

In a medium pan, combine granulated sugar, corn syrup, heavy cream, butter, and salt. Place pan over medium-high heat and stir mixture well. When mixture begins to boil, attach candy thermometer to side of pan, making certain that the tip of the thermometer is not touching the bottom of the pan. Continue to boil mixture until temperature reaches 245 degrees.

Remove pan from heat and stir in vanilla extract. Let mixture cool for 5 minutes.

Dip apples, turning them to coat all sides with caramel, and place onto prepared pan, stick sides up. Let cool for 1 minute.

Roll apples in nuts, if using. Place apples back onto oiled pan to cool.

If using chocolate, first dip apple, one-quarter of the way up, into the warm, melted chocolate. Immediately roll apples into nuts, or nuts and fruit. Set back onto oiled pan to cool and then refrigerate.

Caramel apples may be stored, refrigerated, for up to 2 days. After they have been refrigerated for one hour, they may be placed in small plastic bags and tied around the stick with decorative ribbons.

Kraft Caramel Apples

(adapted from the

Kraft website)

5 medium apples, washed, well dried

5 wooden craft sticks

1 bag (11 oz.) KRAFT Caramel bits or individually wrapped candies

2 Tbsp. water

Optional toppings: cup chopped peanuts spread on a paper plate, melted chocolate,chopped dried fruit

Wash and dry apples thoroughly.

Place one wooden stick into stem end of each apple. Cover large plate with waxed paper; spray with cooking spray. Set aside.

Place caramel bits or unwrapped caramels in medium saucepan. Add water; cook on medium-low heat 3 min. or until caramel is completely melted, stirring constantly.

Dip apples into melted caramel until evenly coated, spooning caramel over apples if necessary. Allow excess caramel to drip off and then place on prepared plate. If using optional toppings, roll apples or sprinkle them with toppings, as desired. Refrigerate apples for at least 1 hour. Remove from refrigerator 15 min. before serving. Store any leftover apples in refrigerator.