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Caramel Apple Slices?

post #1 of 2
Thread Starter 
Figured this would best forum for this!

I am wanting to do apple slices dipped in a caramel sauce that firms up (like a full caramel apple):

http://www.epicurean.com/featured/caramel-apples-recipe.html

But, I want to dip slices instead of a full apple (some on sticks and some for cupcake toppers) and, am wondering if this will work or, will the exposed inner of the apple cause me trouble?
post #2 of 2
Seems like you could treat the slices with "fruit fresh" to keep them from browning, and then do it that way, but I would try to do it as last minute as you can...and try to make sure the caramel is not so hot to where it cooks the apple slice partially....?
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