Campfire Caramel Apples Food

COUNTRY CARAMEL APPLES AROUND THE CAMPFIRE

Steps:

• Lay two pieces of foil on the picnic table, set the CORED apple in the center of the foil.
• Press four pieces of caramel into the hole from the core; you can also add MORE caramel at the top--just remember not to squeeze the foil too tightly when you wrap it up.
• Bring the four corners of the foil up over the top of the apple, twist to form a unique shape (everyone try to do something different, to remember which apple is which person's).
• Set foiled-up apples around the edge of the campfire embers--NOT IN THE FIRE! Turn them every 5-10 minutes.
• Check for done-ness by squeezing gently, using a hotpad or oven mitt on your hand; if the apple has some give or feels squishy--it's time to enjoy a country treat.
• CITY APPLES: peel the apple first; then follow other directions.
• APPLES TO USE: Braeburns, Granny Smith, anything tart!
• HINTS FOR CORING AN APPLE: Use a skinny-bladed paring knife; poke straight down, four times, going around the stem end. Turn over and do from the blossom end. Push the core out with your thumb. Or get an apple corer. (Wasn't THAT helpful?).

CAMPFIRE CARAMEL APPLES

Steps:

• Place apple on heavy duty foil (two times bigger than the apple).
• Mix butter, sugar, and cinnamon together. Stuff caramel into center of the apple.
• Rub butter mixture on the surface of the apple.
• Seal the apple in the foil and place on hot coals for 15 to 20 minutes. Gas Grills can be used as well.
• Enjoy!

APPLES BY THE FIRE

Steps:

• Fill the core of the apple with the brown sugar and cinnamon. Wrap the apple in a large piece of heavy foil, twisting the extra foil into a tail for a handle. Place the apple in the coals of a campfire or barbeque and let cook 5 to 10 minutes, until softened. Remove and unwrap, being careful of the hot sugar.

CAMPFIRE BAKED APPLES

Steps:

• You'll need 12 sheets of aluminum foil, each about 10 inches long. If using a campfire, move back large burning embers to expose hot coals -- oak coals are best.
• Prepare each apple by first cutting a top-shaped "plug" out of the stem-end with a sharp paring knife. Keep the plugs to re-insert later. Leave the stems on if you wish.
• Use a butter knife or the paring knife to carve out all of the core and seeds. This is the trickiest part. Do not go through the bottom of the apple but if you do, it's no big deal.
• Into each apple insert 1 tablespoon of the butter, 1 teaspoon of sugar and 1/2 teaspoon of cinnamon. That should pretty much fill the void. Then, re-insert the top plug and double-wrap each apple in aluminum foil. (Some folks rub the outside of the apple with butter but I never bother to do this).
• Lay the apples on the coals and, after 5 minutes, roll them over so that the second side can bake. Roll them out of the coals after 10 minutes, let them cool for a bit and serve.
• You can make sort of a primitive bowl out of the aluminum foil wrappers and eat the apples with a spoon.
• TIP: Don't puncture the aluminum foil with a fork to turn the apples because all your butter will leak out! Use a pair of tongs if you have a big pair.