5 to 6 medium apple
140z caramels (approximatcly 4s pieces)
2 tablespoons water
wooden sticks
Wash and dry apples.
In small, heavy saucepan over low heat, melt caramels with water, stirring fragrantly , until mixture is smooth.
Place each apple into bowl, spooning mixture over apple until it is completely coated.
Insert wooden stick into stem end and remove from bowl, swapping excess coating from bottom of apple.
Place apples excess on greased wax paper and chill until set.
1 package instant sugar cookies mix.
Assorted cookie cutters
Eaible decorations
Prepare sugar cookies according to package directions.
Roll out dough thinly between 2 sheets wax paper.
Cut out shapes and bake cookies according to package directions after cookies have cooled.
Decorate using frosting and candies.
8 tablespoons (1 stick) unsalted butter
3/4 teaspoon Vanilla Essence
1/4 teaspoon salt
2/3 cup sweetened condensed milk
5 cups powder sugar, sifted
1 cup powder sugar
Beat Butter, Vanilla Essence and salt until soft.
Add condensed milk very slowly and beat until very light.
Add 5 cup sugar cup by cup.
Dust a work surface with 1 cup sugar.
Turn the candy out onto the work surfaced and work the sugar into the fondant.
Shape it into 1-inch balls.
Raisins, nuts, or bits of candied fruit may be used as centers.
Refrigerate the balls to harden.
3/4 cup Popcorn (Unpoped)
1 1/2 tablespoons unsalted butter
1 1/2 cups packed light brown sugar
6 table spoons water
Pop the popcorn and place it in a large mixing bowl.
Melt the butter in a medium, heavy-bottomed saucepan.
Add the sugar and water.
Stir over low heat until the sugar is dissolved.
Bring to a boil over medium heat then brush to a boil down the sides of the pan with a pastry brush dipped in warm water.
Place a warmed candy thermometer in the pan and boil without stirring until it reached 234F, the soft ball stage.
Remove from the heat and pour over the popped corn.
Stir gently with a wooden spoon until the corn is well coated then turn it out onto a baking sheet lined with max paper.
When the corn is cool enough to handle, lightly butter your fingers and separate it into individual kernels or press it into balls.
* Microwave popcorn is too fragile to use.
*Caramel corn keeps well in an airtight container for about 10 days.