Every fall when the local grocery store starts selling the new crop of apples from a nearby orchard, I get a hankering for caramel apples. At least until I remember what a hassle they are to make and to eat, for that matter. But then I remember a recipe passed along way back when the kids were little by an old friend. This dip is easy to make – only three ingredients – and keeps in the refrigerator for weeks and weeks.
There are only two hard things about this recipe: trying to stop eating it and getting a decent picture of a dipped apple slice. So if you’re hankering for caramel apples, but want to avoid the mess and fuss, give this recipe a try.
One final warning: the dip is hard to remove from computer keys.
Don’t ask how I know.
Caramel Apple Dip
40 unwrapped caramels (about 1 regular-sized bag)
1 can sweetened, condensed milk
1/4 cup margarine or butter
Place all ingredients in a microwavable bowl. Cook for 2 minutes, then turn and cook for 2 more minutes. Remove from microwave. Stir with a sturdy spoon until caramels melt and mixture becomes smooth. If caramels don’t all melt, put in microwave for 30 seconds more and stir again. Spoon dip into small bowls and serve with apple slices.
The dip can be refrigerated, reheated, and served several times. Watch carefully when reheating. Remove mixture and stir as soon as it starts to bubble.
