It’s tough not to subsist on midway food during Stampede week – which isn’t to say I’ve been gorging on the stuff, just that you tend to absorb bites of this and that when you’re on the grounds and at events trying to be patriotic, as it were. I was introduced to the fudge apple this week – a tart green apple dipped in fudge instead of candy or caramel – and it occurred to me that I may not have shared this particular baconized item with you yet, and I’d better get it in while everyone is still enamoured with over-the-top food on a stick.
If there’s a party in your future, these are a total hit – with grown-ups even more so than kids. (You can always swap chopped salted peanuts or mini M&Ms or broken pretzels or sprinkles for the bacon.) The recipe can be easily doubled (or tripled) for a party – because really, what’s better for a summer party than food on a stick? No need for forks or plates or balancing of any kind – and there’s still room for a cocktail in the other hand.
Bacon Caramel Apples
If your caramel cools as you’re dipping the apples, gently rewarm it, adding a little more water if needed.
6 small apples
3-4 slices bacon
1 bag (11 oz.) caramels, unwrapped
3 Tbsp. water
Wash and dry the apples well, and insert a wood or paper stick into the stem end of each.
Chop the bacon and cook it until crisp; remove with a slotted spoon to drain on paper towels, then crumble or roughly chop. Reserve 1 Tbsp. of the drippings and pour it into a small saucepan with the caramels and cream or water. Cook over medium-low heat until completely melted and smooth.
Dip the apples into the caramel, turning to coat completely, then allow excess caramel to drip off and set on a parchment-lined sheet. Sprinkle with bacon while the caramel is still soft, then let set. Makes 6 caramel apples.
July 10 2013 11:08 am | sweet stuff