Beautiful, aren't they? Gorgeous…and inedible. Oh, yes, I now know not one, but two different ways not to make caramel apples.
This is my first autumn of trying to be a domestic-ish supermom in the food department. We're eating seasonally, cooking more from scratch, making pumpkin cakes, baking bread, eating apples and onions just like Almanzo Wilder, so of course we should try making caramel apples, right?
Attempt #1: Melting caramel candies. Easy enough: unwrap and heat. Started in a double boiler on the stove, but when it was taking too long, I tossed it into the microwave, and voila! Perfectly melted, sticking so nice and evenly, just the right tackiness to hold onto the various things we were rolling them in…I was formulating my blog post in my head about how I'd found the most wonderful easy way of making gorgeous caramel apples and how I really am the next Martha Stewart.
Beautiful. Crunch. What? Could that be my tooth cracking from the rock-hardness of this beautiful confection? I think it might be. The boys LOVED making these, but their poor little teeth couldn't even bite through the caramel, it was so hard. I, on the other hand, persevered, as I do so love that perfect combination of crisp apple and sweet caramel. Alas, the teeth do need to be used for other things on future dates, so even I had to give up.
What to do? Well, seeing as I can't bring myself to waste perfectly good fruit, and the rock hard caramel came chipping easily off, I thought I'd give it another go and do it right this time. I quickly removed the offending caramel from the apples, and this time I'd cook it over the stove.
Attempt #2: Found a super easy recipe on familyfun.com with just brown sugar, butter and water. Now, in their defense, I didn't really measure exactly because my brown sugar was all in one big rock hard clump and all attempts to microwave it back to life had failed. Please tell me I'm not the only one. So I guesstimated. And failed. These poor apples were subjected to yet another attempt to cover them, with this try not sticking in the slightest, but quickly sliding off the smooth apple skins and resting on the wax paper in a pool below.
I do hope you did not visit today looking for a caramel apple recipe, because I do not have one. Do you?