Plan your visit: Open Farm Day Sunday October 15th starting at 11:00
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Caramel Apples2 bags caramels
1/4 cup water
8 small apples
In a small saucepan over medium heat, combine the caramels and water. Heat, stirring occasionally, until smooth, 5 to 7 minutes. Keep warm over low heat.
Insert a Popsicle stick or lollipop stick into the stem end of each apple. Line a baking sheet with waxed paper. Dip an apple into the caramel, coating it completely and letting the excess drip back into the pan, and place on the waxed paper. Repeat with the remaining apples, using a spoon to scoop caramel onto the sides of the apples. Let stand on the prepared baking sheet until the caramel has set, about 10 minutes.
Eat the caramel apples immediately, or wrap individually in waxed paper and store in the refrigerator for up to 1 day. Bring to room temperature before serving. Makes 8 caramel apples.