Apples on a stick: the stuff of memories Treats: You can cover these autumn favorites with cinnamon-flavored red candy or caramel

Recipe Finder

some of the cooking can be done in the microwave oven.

November 05, 1997|By Ellen Hawks | Ellen Hawks,SUN STAFF

Apples on a stick, either caramel or red-candy coated, will be the start of a memory or will surely awaken one. The taste is worth the dipping.

Shirley Mancini, Edith Friedman, Karen Arnold and Betty Waldman, all of Baltimore, requested recipes for apples on a stick.

Joan Wetteran of Severna Park sent in a red-candy-apple recipe, and Rose Shivler of Pasadena sent in a caramel-apple recipe. Anne Tallarico of Laurel sent in a microwave caramel-apple recipe, which included chocolate decorations and more.

Shivler's caramel apples

1 pound package Kraft caramels

3 tablespoons hot water

6 medium red apples, washed and dried

6 wooden skewers

chopped walnuts (optional)

Remove stems from apples and insert a wooden skewer part-way into stem end of each apple.

In double boiler over boiling water, melt caramels with water, stirring frequently until they make a smooth sauce.

Remove sauce from heat, and, holding one apple at a time by its skewer, quickly twirl the apple in the sauce, tilting the caramel pan as you twirl. Remove apple from sauce and continue twirling over the pan to allow sauce to spread smoothly. Then, if desired, quickly roll top of apple or all of it in the chopped walnuts. Place, skewer side up, on a buttered cookie sheet and refrigerate until serving time.

Wetteran's candy apples

3 cups sugar

1/2 cup light corn syrup

1/2 cup water

1 teaspoon cinnamon extract

1 teaspoon red food coloring

8 apples

Cook sugar, corn syrup and water until it reaches 285 degrees on a candy thermometer or until a drop becomes very brittle when dropped in cold water. Remove from heat and add cinnamon and food coloring and stir until color is blended. Insert wood sticks into tops of the apples and dip into mixture. Drain apples on buttered pan, wax paper or foil.

Wetteran notes that her recipe was in "The Cotton Country Collection," from the Junior Charity League of Monroe, La.

Tallarico's microwave caramel apples

4 to 5 medium apples, washed and dried

wooden sticks

14 ounces Kraft caramels

2 tablespoons water

Insert a stick in the end of each apple.

Microwave caramels and water in small deep bowl on high for 2 1/2 to 3 1/2 minutes or until smooth, stirring every minute. If too thin, let stand for about 2 minutes before dipping apples.

Dip apples into hot caramel sauce, turning until coated. Scrape excess sauce from bottom of apples and place apples on greased wax paper.

Decorate if desired by rolling each apple in either chopped nuts, semisweet chocolate chips, shredded coconut or chopped candy-bar pieces.

Serve immediately or store in refrigerator for up to 2 days. To serve from refrigerator, let stand at room temperature for about 15 minutes for caramel to soften.

Recipe requests

Martha Anderson of Walla Walla, Wash., wants a recipe for "Lemon tea cookies, which are small, crisp and dunked in powdered sugar. I ate them at a specialty shop in Seattle but can't remember the name."

Rene Gunning of Baltimore writes that she remembers a grocery store in Baltimore called Jordan Stabler, "which sold some products under their own label, among them a mayonnaise which I have always thought was the best made, at least by my taste. Is it possible that you might come up with this recipe?"

Chefs Gilles Syglowski and Kent Rigby, with the help of chefs and students at the Baltimore International College, tested these recipes.

If you are looking for a recipe or can answer a request for a long-gone recipe, maybe we can help. Write to Ellen Hawks, Recipe Finder, The Sun, 501 N. Calvert St., Baltimore 21278.

If you send in more than one recipe, put each on a separate sheet of paper with your name, address and phone number. Please note the number of servings each recipe makes. We will test the first 12 recipes sent to us.

Pub Date: 11/05/97

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