Caramel Peanut Butter Dip And Fuji Apples Food

CARAMEL PEANUT BUTTER DIP

Steps:

• In a microwave-safe bowl, microwave the caramels and water on high for 1 minute; stir. Microwave 1 minute more or until smooth. Add peanut butter and mix well; microwave for 30 seconds or until smooth. Stir peanuts if desired. Serve warm with apples.

CARAMEL PEANUT BUTTER DIP AND FUJI APPLES

Steps:

• Unwrap candies and place into a bowl.
• Have your GH cut the Fuji apples into quarters and cut into each quarter to remove the core. The GH should then slice apples into 8 pieces per apple. Count for them and make sure they make even slices. You need 16 slices, total. Squirt some lemon juice into a bowl with 1 cup of water in it. Add the sliced apples and turn them around in the lemon water then drain them in a strainer or colander. Lemon juice is sour, but it's only a tiny bit on lots of apple slices. The apples will still taste sweet and really good. The skin of an apple keeps them from turning brown before you cut them, but apples will turn brown once they are cut up and the air can touch their insides. Lemon juice is acidic. That means that it has special properties in it that can keep apples from turning brown.
• Add 1 tablespoon water and peanut butter to your caramel candies. Place candies in microwave oven on high for 2 minutes. Stir the dip with a rubber spatula. If the candy is not melted all the way, put it back in the microwave on high for another 20 seconds. Add a pinch of cinnamon to the sauce and stir. DO NOT TELL ANYONE ABOUT THE CINNAMON! Tell your GH not to tell, too. This is your secret ingredient.
• To serve, place drained, sliced apples next to your caramel and peanut butter dip and start dunking!

BUTTER CARAMELS

Steps:

• Place sugar in a clean dry saucepan. Pour the water around the wall of the pan to avoid any splashing of sugar crystals onto the sides of the pan. Bring to a boil and continue cooking on high until amber colored. Turn heat off and with a wooden spoon, stir in the butter and then the cream. Pour into an 8 by 8-inch pan that has been lined with foil and well-buttered and let the caramel cool and set until firm. Once firm, cut into squares. Wrap in decorative clear plastic. Store at room temperature.

PEANUT BUTTER DIP

Steps:

• Mix cream cheese, peanut butter, and brown sugar until well blended. Mix in milk until texture is creamy.

CREAMY CARAMEL-PEANUT BUTTER DIP

Steps:

• Microwave first 3 ingredients in microwaveable bowl on HIGH 2-1/2 to 3 min. or until caramels are completely melted, stirring after each minute.
• Dip apple slices in warm dip, then sprinkle with nuts.

CARAMEL APPLE BUTTER DIP RECIPE

Steps:

• In a medium bowl, beat cream cheese and brown sugar together until smooth.
• Add in Musselman's Apple Butter and caramel sauce and beat until fully incorporated.
• Add in 1/2 cup powdered sugar and mix well, until dip starts to turn fluffy.
• Add more powdered sugar until dip reaches desired consistency.
• Sprinkle toffee bits on top of dip and serve with sliced apples.
• Keep leftovers in covered container in fridge for up to 3 days.

PEANUT CARAMEL APPLES

Steps:

• Wash and dry apples.
• Insert stick into stem end of each apple and set aside.
• Place peanuts in a shallow bowl or pie pan and set aside.
• In a heavy saucepan, cook caramels, peanut butter and water over low heat until melted and blended, stirring frequently.
• Remove from heat (you may have to return to heat if mixture starts to set up).
• Dip and turn each apple in caramel mixture, coating most of the way up.
• Allow excess to drip into pan.
• Dip apples in peanuts and place on a waxed paper lined baking sheet or into paper cupcake liners.
• Store in a cool place or refrigerate.
• Remove from refrigerator 20 minutes before serving.