Caramel Coated Apples

Line 2 large baking sheets with waxed paper or heavily buttered foil. Remove stems from apples. Insert 1 chopstick or skewer into stem end. Stir 2 cups sugar, 1 cup brown sugar, 1 cup water and 1 1/2 t cloves in heavy medium saucepan over low heat till sugar dissolves.

Increase heat and boil without stirring until candy thermometer registers 285F (soft-crack stage), about 20 minutes. Remove pan from heat. Immediately dip 1 apple in caramel, coating completely and allowing excess drip back in pan. Stand apple on prepared sheet. Repeat with 9 more apples.

Make caramel again in clean saucepan with remaining ingredients. Dip remaining apples. Note 1: This makes a crunchy caramel coating. Note 2: Pans can be cleaned easily by soaking in water.


1 can biscuits
2 CUPS sugar
2 TSP cinnamon

Cut or tear each biscuit in half. Roll in palm of hand to finger shape. Stretch and join ends together. Drop in hot fat 350 degrees. Brown on both sides. Drain on absorbent paper. Drop in paper sack with mixture of cinnamon and sugar. Shake until coated.

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