B is prepping for a test, but I really didn’t want to miss a Sunday post so I decided to make caramel apples by myself. Well, whenever I decide to cook by myself, I realize how much more familiar B is with the kitchen than me. My workspace didn’t look anything like his clean and orderly workspace, and I felt completely overwhelmed just making caramel apples. I’m not trying to be too disparaging of myself; I can do a lot of things, but I know that the cooking is not one of my strengths. So, just as I was about to burn the caramel, B stepped in and helped out. Sigh of relief.
I was inspired by Martha Stewart’s Living cover this week, but we didn’t use any of the recipes from there. We wanted to try caramel apples with ginger and a chocolate salt from The Spice and Tea Exchange that B received for his birthday. I loved the ginger. The chocolate salt was good, too, but we used too much salt. If you happen to try these recipes, I would recommend using both sparingly. The amount of ginger in the photo seemed perfect, but the amount of salt seen in the photos below was too much. Use just a little.
Caramel Apples with Ginger (my favorite) and or Chocolate Salt
Things you will need
- Sticks for the apples
- Parchment paper to put the apples on when finished
- 14 oz bag of caramels
- Chocolate salt
- Unwrap the caramels and wash the apples
- Pull stems out of apples and insert stick into apples
- Put the apples and the spices by the stove so they are easily available when the caramel has melted.
- Cover a plate or baking sheet with parchment paper for the finished apples.
- Put the caramel in a saucepan and add 2 tablespoons of water.
- Cook on low heat (this will take a bit) until there are no more lumps in the caramel.
- Dip the apples in the caramel.
- Over the parchment paper, sprinkle the ginger or the chocolate salt over the caramel apple