Frugal Fall Treats: Caramel Apples

Living in Texas, I spend most of the year in eager anticipation of fall. The crispness of the air, the (finally!) falling temperatures, and the upcoming holidays speak to me in the most nostalgic and comforting of ways. With fall comes apple season and a world of frugal possibilities for my culinary soul. From apple pie to apple cider, I love this economical fall fruit. My favorite fall treat, however, is the buttery vanilla caramel dipped apple with its crisp sweet and sour combination. In fact, this treat lends itself to a multitude of experimental toppings and flavors.

First, the basic caramel apple construction is as follows: Approximately five medium to large apples, a bag of vanilla caramels with wooden sticks, and 2 tbsp water, or whatever the bag of caramels tells you to add. Apple selection is a personal choice but a crisp sweet and tart variety, like Granny Smith or, my favorite, Honeycrisp, goes well with the sugary sweetness of the caramel. Once your apple has been dipped according to the package directions, the true creativity begins.

As a kid, caramel apples came in two categories: plain and covered in chopped peanuts. These days however, gourmet caramel apples can run the gamut of flavor combinations from apple pie to Oreo cookie. Luckily, caramel apples are so easy to make at home that the flavor limits are only those of your imagination. My daughter enjoys hers rolled in sprinkles and mini marshmallows. Personally, I am a sweet and salty lover. I am most attracted to such flavors as chopped nuts, crushed pretzels, or buttery popcorn. Some other delicious toppings include crushed banana chips, cinnamon candies, chopped candy bar pieces, raisins, and gummy worms.

The caramel itself isn't even safe these days. Traditional caramel apples can now be doused in multiple layers of chocolate or dipped in a mixture of caramel and peanut butter. Spices mixtures like apple pie and pumpkin pie can be added to the dip as well. Needs a final touch? Dust with powdered sugar, graham cracker crumbs, or cocoa powder.

Once your caramel is in place the procedure is basically the same regardless of the subsequent toppings. Place your dipped apple on a tray or plate covered in greased wax paper in the refrigerator. Let it chill for a couple of minutes while you prepare the topping on a cutting board or plate. Once the caramel is set but still soft press the apple evenly into whatever topping suits your taste. Then place it back into the refrigerator to set while preparing any additional dips or drizzles, like melted chocolate. Finally, quickly decorate the chilled apple with a chocolate drizzle or a second caramel dip before refrigerating again. Store the caramel apples in the refrigerator until ready to serve.

What is the best way to serve your fancy apples? Although equipped with a stick, any true loaded caramel apple fan will admit the stick is more of a pain than an asset. To truly enjoy your gourmet treat, use an apple corer to remove the stick and core. Then slice your apple into wedges and serve on a plate with a fork. A corer/slicer combination tool will only work on the smallest of caramel apples and is not recommended.