Christmas is coming right on its merry way! We've had a warm December and I'm not sure we're going to get any of Tess' favorite weather: "SNOW!" Not much we can do about that, but we've been doing what we can to create some Christmas cheer.
When we greeted Santa in Occoquan, I scoped out Christmas card photo spots and later took the kids back for a photo shoot. It's practically impossible to catch both kids smiling at the camera at the same time. I need to remember that the first photos always turn out the best, so I should shoot my favorite spots first. The kids get sick of it pretty quick, even though I brought along lots of marshmallow bribes.
Another favorite Christmas activity is snuggling. OK, so we're year-round snugglers. But we're getting excited for Ry to have lots of time off for lots more snuggling.
It's funny to me how much Tess loves playing with our nativity set. This scene is titled, "The Adoration of the Magi, Ponies, Trains and Little People."
We spent a day making our annual "Gingy House" with Nana. Tess' involvement this year was more of a supervisory role. She'd leave to play with her toys and occasionally come back with opinionated decorating critiques.
I got a crazy idea to try making homemade candied caramel apples as giveaway gifts this year. The recipe that tempted me is fairly involved, and I had nightmarish visions of burned caramel and 12 sticky mixing bowls all over the kitchen with caramel sliding off of apples everywhere. I called both Maureen and Meredith, wanting them to talk me out of the idea, but they weren't home. Then I called Wendy and she said I should do it! Evil mother-in-law! Turns out it wasn't so bad, the caramel set up and was DELICIOUS!
It wasn't until we were all finished with the project that I remembered how much my dad used to like caramel apples, and I'm sure subconscious childhood memories played a part in my wanting to try these. I remember with fondness making caramel apples with the family as a kid (we used the flattened caramel sheets that you wrap around the apples) and my dad relishing them. I remember how happy I was because he was so happy! Funny how this memory first came back when I was sticking the pointed wooden dowels in the apples--almost a deja vu feeling!
Tess and Ryan helped with the toppings and decorating. Mini M&M's (Tessie's favorite), mini chocolate chips and toffee pieces worked well as toppings (though toffee seems to be the favorite). You have to work kind of fast before the caramel sets up, so it was good to have extra hands.
A couple notes to self:
- cooking the caramel takes the full 12 minutes, so be patient;
- granny smith apples taste the best with the caramel;
- average-sized apples are plenty big once you get all the toppings on them;
- wash the apples with a little soap to remove wax;
- Pam spray works well to keep them from sticking to the foil; and
- work a little faster next time!)
They turned out really yummy and our friends really enjoyed them. I think we have a new gift-giving Christmas tradition!
Homemade Caramel for Apple Dipping
Recipe from Bon Appétit, slightly adapted by ourbestbites.com Ingredients
1 pound dark brown sugar (about 2 cups packed brown sugar)
2 sticks unsalted butter
1 14-ounce can sweetened condensed milk
2/3 cup dark corn syrup
1/3 cup pure maple syrup
1 1/2 teaspoons vanilla extract
1 teaspoon molasses
1/4 teaspoon salt
12 medium sized apples (that’s a pretty conservative measurement, this makes a lot of caramel)
popsicle sticks or chopsticks
assorted toppings for dipping (toffee bits, chopped nuts, coconut, crushed cookies or candy bars, etc.)
Optional: melted chocolate in zip-top bags
Instructions
Wash and dry apples; place sticks in cores and place on a baking sheet in the fridge to chill. Prepare all toppings in bowls and have them ready to go.
To prepare caramel, combine first 8 ingredients in heavy 2 1/2-quart nonstick saucepan (about 3-4 inches deep, at least). Stir with wooden or silicone spatula over medium-low heat until sugar dissolves (no crystals are felt when caramel is rubbed between fingers), occasionally brushing down sides of pan with wet pastry brush or scraping with spatula, about 15 minutes.
Attach a clip-on candy thermometer to side of pan. Increase heat to medium-high; cook caramel at rolling boil until thermometer registers 236°F, stirring constantly but slowly with clean spatula and occasionally brushing/scraping down sides of pan, about 12 minutes. Pour caramel into a bowl. Submerge thermometer bulb in caramel. Cool to 200°F, about 20 minutes. If it cools too much just heat it up a little.
While caramel cools, line 1-2 baking sheets with silicone baking mats or buttered foil. Set up decorations and melted chocolates.
Holding stick, dip 1 apple into 200°F caramel, submerging all but very top of apple. Lift apple out, allowing excess caramel to drip back into bowl. Turn apple caramel side up and hold for several seconds to help set caramel around apple. If needed, gently scrape the bottom of the apple to remove excess caramel. Place coated apple on prepared baking sheet. Repeat with remaining apples and caramel, spacing apples apart (caramel will pool a bit on foil). If caramel becomes too thick to dip into, gently heat in microwave, or add 1 to 2 tablespoons whipping cream and briefly whisk caramel in bowl over low heat to thin.
By the time you have dipped all the apples, the first ones should be ready partially set enough to add toppings. If not, chill in fridge for a few minutes. Lift 1 apple from foil. Using hand, press pooled caramel around apple. Then firmly press decorations into the caramel and return to baking sheet.
If desired dip caramel-coated apples into melted chocolate, allowing excess to drip off, then roll in nuts or candy. Or drizzle melted chocolate over caramel-coated apples and sprinkle with decorations. Chill until decorations are set, about 1 hour. Cover; chill up to 1 week or wrap in cellophane bags for gift giving.
