Country Caramel Apples Around The Campfire 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?).

THE BEST CARAMEL APPLES

Steps:

• Bring a large saucepan of water to a boil. Dip apples in boiling water for a few seconds, then dry with paper towels to remove any wax from the peels. Set apples aside; when completely cool, insert a wooden chopstick firmly into the bottom of each apple for a handle.
• Line a baking sheet with parchment paper.
• Stir butter, brown sugar, corn syrup, and sweetened condensed milk together in a saucepan over medium-high heat. Bring to a boil, stirring constantly, and reduce heat to medium. Cook until a candy thermometer reads 248 degrees F (120 degrees C), 25 to 30 minutes; stir constantly to prevent burning. A teaspoon of the syrup, dropped in a glass of cold water, should form a firm ball. Remove caramel from heat and stir in vanilla extract.
• Working quickly, dip each apple into the hot caramel to completely coat the apple and about 1/2 inch of the wooden handle. Sprinkle apples with any desired toppings while still hot. Let caramel apples cool on the parchment paper. Use caution, caramel is very hot.

PLAIN CARAMEL APPLES

Steps:

• Insert wooden sticks 3/4 of the way into the stem end of each apple. Place apples on a cookie sheet covered with lightly greased aluminum foil.
• Combine caramels and water in a saucepan over low heat. Cook, stirring often, until caramel melts and is smooth. Stir in vanilla extract. Dip each apple into the caramel and gently run apples around insides of saucepan to scrape off some of the caramel. Scrape excess caramel from the apple bottoms using the side of the saucepan. Place on the aluminum foil and chill until ready to serve.

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!