An Apple A Day…

While coating fruit in candy may not be an every-day solution to the problem of getting children to enjoy healthy foods, it certainly doesn’t hurt once in a while. These Caramel Apples were a tradition in my house at Halloween but are equally good any time of year – especially in the early spring when we’re all a bit tired of eating this easy-to-find-in-a-Canadian-winter fruit!

These Caramel Apples were made by students in our Cooking programs at Annette, High Park and Howard P.S. last week – take a look and don’t forget to check out the recipe below!

Pictures courtesy Georgia Kirkos.


Ooey- Gooey Caramel Apples


5 apples (1-1/2 lb./675 g), washed, well dried

1 pkg. (340 g) Kraft Caramels

2 Tbsp. water



Insert wooden pop stick into stem end of each apple. Cover large plate with waxed paper; grease paper with butter.

Cook caramels and water in large saucepan on medium-low heat until caramels are completely melted, stirring constantly.

Dip apples in caramel; spoon additional caramel over apples if necessary to evenly coat apples. Let excess caramel drip off. Scrape bottoms of apples; place on prepared plate. Refrigerate 1 hour


For added sugar factor:

Prepare as directed, rolling bottoms of freshly dipped apples in 8 finely chopped Oreo Cookies.

OR, prepare as directed, rolling bottoms of freshly dipped apples in one of the following: 1-1/2 cups miniature marshmallows mixed with 1/4 cup sprinkles.

OR, drizzle dipped apples with 2 melted squares Baker’s Semi-Sweet Chocolate.


Note – use your microwave to make melting easy!

Decrease water to 1 Tbsp. Microwave caramels and water in large microwaveable bowl on HIGH 2-1/2 to 3 min. or until caramels are completely melted, stirring after each minute. Continue as directed.


Recipe courtesy of Kraft Canada at: