It's here! Caramel apple season is here! This kicks off my incredibly ridiculous fall habit of eating, oh, say, one caramel apple a day. There, I said it. And it is on the internet so it must be true.
Here is the making of a quality caramel apple:
- Green apples: Normally they are too sour, but this is a critical balance to the caramel.
- Jimmies: You can get them covered in all sorts of toppings, but I tend to eat only one kind - caramel with jimmies. I don't eat nuts, and some of the chocolate ones are too much.
- Good caramel: I don't make them at home because it is messy, but please, don't get the kind with those sheets that fold over the apple. That's gross.
- Amy's Gourmet Apples: Based in Cedarburg, Wisconsin, these are the absolute best apples that exist. If you live far away though, don't fret because you can buy them online. I can't eat these every day because I would have to start donating plasma just to afford it. But they are totally worth the money.
- Pick 'n Save: A much more affordable option for a daily apple, but still quite delicious. I once trolled around the produce department for 45 minutes waiting for the guy to start hand dipping the apples on a Sunday morning. I am sure the loss prevention people had me pegged for a creeper. At another Pick 'n Save near my work, I had to start diversifying my route after I interrogated the guy about what time and how often he makes the apples, and then he said, "Hey, you're the caramel apple lady!" a few weeks later after he had seen me clean them out of the jimmied apples for a few weeks straight.
- Local orchards: Buyer beware, you have to ask questions regarding the type of apple they use, it is not usually green apples. And, if you plan to buy in bulk like I do, test one before to buy many.