These sweet and tangy treats have been around for quite some time and are reminiscent of the fall weather.

According to thecaramelapple.com, Vito Raimondi, president of Raimondi Inc., created the first caramel apple in the 1960s when he patented the caramel apple machine. From then on, people were able to enjoy massive amounts of this autumnal treat.

Making caramel apples can be a creative process because of the numerous toppings and dipping sauces available for use.

After dipping the apples in caramel sauce, it can be dipped in additional sauces like peanut butter, melted semi-sweet or milk chocolate and Nutella.

Toppings such as peanuts, crushed candy bars, chocolate chips, dried fruit, sprinkles and bacon can be used. The numerous choices for caramel apple toppings are endless and sometimes even nuts.

Although the concept of caramel apples seems healthy in comparison to the average plastic-wrapped candy bar, don’t be misled by the fruit portion of the treat.

Medium-sized apples are about 80 calories and dipping it in the sweetly-addictive caramel (and adding excessive toppings) can put someone’s blood sugar levels in a sticky situation. It’s key to eat these treats in moderation.

Caramel Apples

3-6 apples

3-6 popsicle sticks or chopsticks

1 (14 ounce) package individually wrapped caramels

2 tablespoons milk

Crumbled peanuts, M&Ms, chocolate chips and sprinkles (optional)

First, prepare a place for the caramel apples to dry by covering the top of a baking sheet with nonstick cooking spray or butter.

Remove the stems from the apples, and use firm pressure to push a popsicle stick into the top of each apple.

Unwrap each caramel candy and place them in a microwave safe bowl. Add two tablespoons of milk to the caramels and microwave the mixture for two minutes or until the caramels have fully melted. Be careful when removing the bowl from the microwave since it’s no fun to get burnt by the bowl with this sticky, melted goodness.

Once the caramels have melted, stir the mixture until the caramel and milk are combined and allow the mixture to cool for 30 seconds.

Quickly dip each apple in the caramel mixture until the apple is completely coated.

Handy tip No. 1: If the caramel mixture starts to harden, add another tablespoon of milk to the mixture and reheat the mixture for 30 seconds.

Be sure to only reheat the caramel once or twice, as the caramel coating will become thinner with every tablespoon of milk added.

On separate plates, spread the desired toppings out so the toppings will stick to the sides of the apples evenly.

Once the apple is coated and the caramel is still warm, roll the apples onto the toppings until they’re well coated.

Handy tip No. 2: Wait for the caramel to cool down first before applying the toppings. Not waiting will cause the caramel to come off the apple and into the plate of toppings.

Place the apple with the stick facing upright on the prepared baking sheet and allow the caramel to harden for 10 minutes before consuming.

This delicious, tart snack is a major indulgence for the fall season.

Camille Angle can be reached at [email protected] and Miguel Razo can be reached at [email protected]