MAPLE CARAMEL APPLES

Thinking about Bud's cake reminded me that I have not yet posted pictures of my caramel apples! These pictures are from last fall when caramel apple production is in full swing. Normally the season is October and November. I have spent years perfecting my maple caramel (soft, chewy, made with pure maple syrup and clings well to the apple) and have found that Vintage Virginia Apples' Virgina Gold variety is the best apple for the job. It is a cross between Golden Delicious and our local Albemarle Pippin. The result is a very crunchy, sweet and tart balanced apple with a beautiful green skin and slight red blush. They also keep really well! Although not after they have been bathed in caramel (at least not in my house!). No, Andy and Issac, you can not have another one.

After the apples are coated with the caramel they are rolled in one of 12 different toppings or left plain. We do pecan, pecan chocolate chip, sprinkles, chocolate chip, walnut, cranberry walnut, almond, cherry almond, coconut, coconut currant, coconut pecan, and everything. They are individually wrapped and will last in the fridge for at least a week or two. Again, hard to say, my experiments always are thwarted by late night caramel apple thieves! They can be eaten whole on the stick or sliced and arranged on a plate so a few can be enjoyed by many. And they make great wedding favors!

Here is my good friend Tamara enjoying her payment for helping me on a busy weekend! Below we are selling them at the Vintage Virginia Apples' Apple Festival which takes place the first weekend in November. With me is half of my tasting team, Isaac.
Each year we make over 1,500 caramel apples, and I am always glad that it is seasonal, but I sure could go for one right now.