When the fair comes to town so does the craving for a classic carnival sweet treat, caramel apples.
The annual parish (you all say county, we Louisianians say parish) fair is in town this week which means time to develop a recipe for fair inspired, fall delicious baked caramel apples.
I don’t think you ever outgrow the love of fairs and carnivals or the classic food offerings associated with these only come to town once a year midways of amusement.
Dave the Builder gets a kick out of my proclamation “fair music!” when I hear “Up Around the Bend” by Creedence Clearwater Revival.
Back in my midway days, I definitely pondered perpetual motion twirling around the Tilt-a-Whirl, Scrambler, and Flying Bobs.
My tastes in carnival rides runs along the same lines as my interior design and decorating tastes. I keep the line moving to the center of traditional and classic and go easy on the thrills and frills.
No creepy clown sightings or clowning around with the prize winning flavor of a caramel apple.
Baked Caramel Apples
red delicious apples, cored and hallowed ½ way down center of the apple
½ teaspoon lemon juice
1 teaspoon ground cinnamon
1 heaping teaspoon Duncan Hines salted caramel frosting
Preheat oven to 400°.
Wash, core and hallow out apples about ½ way down the center. Place apples upright in baking dish.
Sprinkle the inside of each apple with lemon juice. Dust the center of each apple with cinnamon.
Add a generous teaspoon of the salted caramel frosting to the center of each apple.
Bake for 30-35 minutes or until apples are soft. Serve warm as side dish or as a fabulous fall dessert topped with your favorite flavor of ice cream or whipped topping.
No need for butter or margarine with this recipe. The salted caramel frosting pulls double delicious duty as both butter substitute and caramel flavor.
Classic fall flavor.