Caramel Peanut Butter Dip and Fuji Apples
- 24 wrapped caramel candies (recommended: Kraft brand) 1/2 of a 14-ounce bag
- 2 Fuji apples
- 2 tablespoons lemon juice
- 1 cup water plus 1 tablespoon
- 2 tablespoonfuls creamy peanut butter
- Pinch ground cinnamon (this is your SECRET ingredient)
Unwrap candies and place into a bowl.
Have your GH cut the Fuji apples into quarters and cut into each quarter to remove the core. The GH should then slice apples into 8 pieces per apple. Count for them and make sure they make even slices. You need 16 slices, total. Squirt some lemon juice into a bowl with 1 cup of water in it. Add the sliced apples and turn them around in the lemon water then drain them in a strainer or colander. Lemon juice is sour, but it's only a tiny bit on lots of apple slices. The apples will still taste sweet and really good. The skin of an apple keeps them from turning brown before you cut them, but apples will turn brown once they are cut up and the air can touch their insides. Lemon juice is acidic. That means that it has special properties in it that can keep apples from turning brown.
Add 1 tablespoon water and peanut butter to your caramel candies. Place candies in microwave oven on high for 2 minutes. Stir the dip with a rubber spatula. If the candy is not melted all the way, put it back in the microwave on high for another 20 seconds. Add a pinch of cinnamon to the sauce and stir. DO NOT TELL ANYONE ABOUT THE CINNAMON! Tell your GH not to tell, too. This is your secret ingredient.
To serve, place drained, sliced apples next to your caramel and peanut butter dip and start dunking!
Recipe courtesy of Rachael Ray