CARAMEL APPLES 2

Caramel Apple season is coming.........

 

ALEXANDRA B.

The best part of what I do is getting to meet fabulous people all the time. One day, I received a phone call from a man with a fantastic accent (Australian, of course!). He was looking for great local lamb to have while he and his family were visiting for 6 weeks. I may have mentioned before that we raise lamb and were very glad we had some to offer him. When he came to pick up the lamb, I was in the middle of baking, and offered him lots of tastes that I had around. He decided that I must make his daughter's birthday and also provide my caramel apples for the party. When I saw that her desire was a "bat cave cake" for her Halloween birthday, I knew I was in for some fun. The cake was Chocolate Chiffon Layers filled with Pumpkin Mousse and iced with Vanilla Buttercream. 

The bats are my favorite part and are made from modeling chocolate.

PS- They loved the cake, caramel apples and especially the lamb!

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.