There is a slightly weird irony to the fact that around Halloween, we tend to look for recipes for seasonal sweets, even as we prepare for an onslaught of candy.
My kids are way beyond trick-or-treating age, but that doesn’t mean we don’t lay in a supply of mini candy bars for the kids who will come a-knocking at out door.
I like to use smaller apples, because with caramel and coatings there is a lot going on. Have you seen some of those huge packaged caramel or other candy apples available during the holiday season? The kind that can feed a family of four? They are gorgeous but uh, let’s just say hard to justify.Supervise like crazy if you have little ones; that melted caramel is HOT, so don’t let them touch it. Another fun extra is to take fruit leather and cut it into festive holiday shapes.
3. If you have a double boiler, set that up with water in the bottom. If not, grab a skillet and a saucepan smaller than the width of the skillet by a few inches. Place the saucepan in the skillet and fill the skillet with water about ½ inch up the sides of the saucepan nestled inside. Place the caramels and the cream in the top pan of the double boiler, or the saucepan in the skillet. Heat over medium heat, stirring often, until the caramels are melted and smooth.
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