Rita's Recipes are included each week in Ron Wilson's 'In the Garden' email newsletter.

Rita Heikenfeld, CCP:  Macy’s Regional Culinary Professional / Herbalist / Author / Local TV
and Radio Cooking Expert / Adjunct Professor U.C. Clermont College / Community Press Papers
 

Giant Caramel Apples
 
  For every apple you make, you'll need:
1 apple (large or small depending upon what you like)
Caramel Apple Wraps (one or two depending upon size of apples) - there
      are 5 in a package
 1 popsicle stick (these are packed right in with the wraps)
Semisweet chocolate chips
1/2 to 3/4 cup chopped nuts for each apple
Or same amount of M&M's, Heath Bar, Coconut, Chocolate or Colored
      Jimmies, etc.  

Method:
Make sure apples are room temperature, otherwise the caramel wrap won't stick. Wrap Caramel Apple Wraps around apple, leaving a bit of the top of the apple around the stem exposed if you want.  Push a popsicle stick into the apple.

Dip into melted chocolate. Let sit a couple of minutes before rolling into topping of your choice.  Or sprinkle topping on. Place apple bottom side down in the topping first to get a good base, then roll rest of apple into topping or sprinkle rest of topping onto apple. 

Gilding the lily: Drizzle lines of different flavored chocolate on top of the topping.

Storing: Store in refrigerator, only lightly covered so apples don't "sweat". Let sit out about half an hour or so before slicing so that coating doesn't crack when you cut into the apple.

 More recipes, etc. on Rita's web site: www.abouteating.com

 
 

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