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Popcorn Truffles
Candy keeps the Tooth Fairy in business. Help fund her retirement by making these amazingly simple candy recipes.
Clockwise from top right: Caramel-Nut Apple, Caramel-Chocolate Apple and Caramel-Marshmallow Apple
Yield: Makes 5 or 6 apples
Ingredients:
1
package (14 ounces) caramels
1
cup miniature marshmallows
1
tablespoon water
5
or 6 small apples
Preparation:
1.
Line baking sheet with buttered waxed paper; set aside.
2.
Combine caramels, marshmallows and water in medium saucepan. Cook over medium heat, stirring constantly, until caramels melt. Cool slightly while preparing apples.
3.
Rinse and thoroughly dry apples. Insert flat sticks in stem ends of apples.
4.
Dip apples in caramel mixture, one at a time, coating completely. Remove excess caramel mixture by scraping apple bottoms across rim of saucepan. Place on prepared baking sheet. Refrigerate until firm.
Caramel-Nut Apples
Roll coated apples in chopped nuts before refrigerating. Caramel-Chocolate Apples
Drizzle melted milk chocolate over coated apples before refrigerating.
This recipe appears in:
Fruit Desserts
