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Show Caramel apple time is here It's Fall again, and the appetite for apples is having its annual renewal. Although apples are now available the year around, they never taste more deliciously sweet and juicy than when the new ran crop is in. Fall is also time for renewal of an old apple tradition Caramel apples! No trouble to make, even children enjoy getting get-ting in on the act of their preparation. pre-paration. Each year at this time your food store features special cello bag packs of caramels cara-mels with sticks attached and simple instructions for preparation. prepa-ration. All you need from there is a double boiler, a spirit of fun, and you have one of America's Amer-ica's oldest and best loved confection con-fection treats. There are dozens of variations. varia-tions. As a starter for your own imaginative creations, the home economists of the Kraft Kitchens Kitch-ens have provided the recipes for a few of their favorites. You'll find them a great idea, colorful and enjoyable, for a party or just any informal get-together. get-together. They also make a great family treat for those quiet nights at home. Here are the simple directions direc-tions for Caramel Apples: Wash and dry 4 or 5 medium size apples. In a double boiler or saucepan over low heat, melt 49 (14-oz. bag) Kraft Caramels with 2 tablespoons water. Stir occasionally until sauce is smooth. Insert a wooden stick into stem end of each apple. Dip into hot caramel sauce; turn until coated. Scrape off excess sauce from bottom of apples. Place on greased waxed paper; chill until firm. Keep in a cool place. Variations: Dip Caramel Apples Ap-ples in shredded coconut, chopped chop-ped nuts or crushed peanut brittle. |