Have you seen the size of caramel apples lately?
No question, they are beautiful, and I'm certain they are delicious. But how many people really are going to sit down and eat such mammoth sugar bombs, never mind feed one to their kid?
That got me thinking about ways to capture that delicious blend of apples and caramel in a smaller, less guilt-inducing package.
Don't try to cut and coat; the caramel won't adhere; the flesh is too moist.
But it will if you dry it out.
Slice the apples and bake them low and slow until dried and slightly crisp.
Once they cool, they are easy to dunk or coat with all manner of sugary treats.
I opted for a trio of coatings — caramel, white chocolate and dark chocolate. But you can use whatever candy coatings you like. Candy melts (sold at craft and baking supply shops) are an easy choice.
They also come in a wide variety of colors, so you can create seasonal treats.
And while the coatings are still tacky, you also can decorate with candy sprinkles.