Country Caramel Apples Around the Campfire

Submitted by Debber

"Here's a recipe that is sure to draw some oohs and aahs from your favorite diners! An easy-to-make, simple way to end the day while camping or on the back deck. The hardest part is coring the apples. Try stuffing the core with other melty sweet treats: chocolate caramels, cinnamon Red Hots, Lemon Drops, Gummy Bears. Oooohh...! The original recipe came from the Lutheran Girl Pioneer Camping cookbook. COOKING TIME DOES NOT INCLUDE getting the fire or grill coals going. This is a good recipe to put on as the fire is dying down---or AFTER you've pulled the meat off the grill--while you're eating supper. These will cook all by themselves while you're eating!"

 

• Ready In: 18mins
• Ingredients: 3
• Yields: 4 caramel apples
• Serves: 4

ingredients

• 8 pieces aluminum foil, 2 per apple (squares)
• 4 apples, cored
• 16 caramels, unwrapped

directions

1. Lay two pieces of foil on the picnic table, set the CORED apple in the center of the foil.
2. Press four pieces of caramel into the hole from the core; you can also add MORE caramel at the top--just remember not to squeeze the foil too tightly when you wrap it up.
3. Bring the four corners of the foil up over the top of the apple, twist to form a unique shape (everyone try to do something different, to remember which apple is which person's).
4. Set foiled-up apples around the edge of the campfire embers--NOT IN THE FIRE! Turn them every 5-10 minutes.
5. Check for done-ness by squeezing gently, using a hotpad or oven mitt on your hand; if the apple has some give or feels squishy--it's time to enjoy a country treat.
6. CITY APPLES: peel the apple first; then follow other directions.
7. APPLES TO USE: Braeburns, Granny Smith, anything tart!
8. HINTS FOR CORING AN APPLE: Use a skinny-bladed paring knife; poke straight down, four times, going around the stem end. Turn over and do from the blossom end. Push the core out with your thumb. Or get an apple corer. (Wasn't THAT helpful?).