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Caramel Apple Slices

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Happy Halloween! Tradition at our house dictates caramel apples (you can read about that here). But as magical and yummy as caramel apples are, they are a pain to slice and eat, slice and eat.

New tradition: Caramel Apple Slices, the oh-so-much snackier cousin of the traditional caramel apple on a stick. Apple slices dipped in caramel taste just as delicious as the real deal – well, they are the real deal, just in different form – but they are pick-up-and-go easy. A drizzle of melted chocolate fancies them up a bit. But you do you, and consider Heath toffee bits, orange and white sprinkles, or maybe even minced dried fruit (apricots would keep with the Halloween color theme). Just sprinkle your topping of choice onto the caramel-dipped apple slices before they cool. And be super careful not to touch the caramel – it’s hot!

For all the trick-or-treaters in your house, or maybe just for the grownups who aren’t grown up when they spot a caramel apple. These are going to go fast.

Caramel apple slices

Caramel apple slices are pick-up-and-go easy.

Caramel Apple Slices

2 apples (Granny Smith for tart, Honeycrisp for sweet, or your favorite apple)
Juice of ½ lemon
1 cup heavy cream
½ cup light corn syrup
1 cup dark brown sugar
2 tablespoons salted butter
½ cup chocolate chips
¼ teaspoon coconut oil

Line a baking sheet with wax paper, and spray with non-stick cooking spray. Slice the apples into 8 slices. Cut out the core, and leave the skin on. Place the apple slices in a small bowl and toss with the lemon juice.

In a medium, heavy saucepan over medium heat, stir together the cream, corn syrup, brown sugar, and butter. Use a wooden spoon to continuously stir until the butter melts. Attach a candy thermometer to the side of the saucepan and let the caramel cook untouched until it reaches 240 degrees. Quickly take the saucepan off of the heat. Let it cool for 5 minutes.

Pat the apple slices dry. Carefully dip half of each slice into the caramel, swirling to coat. Place the caramel apple slices on the prepared baking sheet. 

Place the chocolate chips and coconut oil in a small, microwave-proof bowl, and microwave for 30 seconds, then stir. Cook for another 20 seconds and stir. The chocolate should be melted, but if it is not, cook another 15 seconds and stir.

Drizzle the chocolate over the caramel apples, and let them cool for about 30 minutes. 

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