Navigating the wheat free, gluten free diet

Dare you to try eating this with braces.

Remember those horrid high school years when braces were so ingrained in your existence that some of your friends couldn’t tell what was different about you the day after you got them taken off?  Let’s not dwell on that for too long.  But back in those days, I longed to get my braces off so I could run out and get a caramel apple into which I would sink my straightened-to-perfection teeth.  When that day came, it was…not as glorious as I wanted it to be.  The apple was a Granny Smith, my least favorite of apples, and the caramel was tough to chew, even by caramel’s standards.  I haven’t paid for a caramel apple since. 

Caramel apples, whether they be plain-old-caramel or topped with chocolate or white chocolate swirl or even walnuts, are the perfect gluten-free indulgence come Fall.  Plus it’s really funny to watch your friends try to eat them with class.

What you’ll need:

1 package Brach’s Milk Maid caramels (they just happen to come with apple-stickin sticks)

1 bag of Mott’s apples (if you’re making a lot, otherwise you can buy by the pound.) These can be whatever apples you fancy.

2 tbsp. water

Toppings optional: melted chocolate, melted white chocolate, crushed walnuts, red hots, sprinkles

What you’ll do:

Melt the caramels in a medium sauce pan with 2 tbsp. water.

Stick your apples through the top so they can stand up on their own during the cooling process.

Dip 1 apple into the caramel, submerging it. Lift the apple out, allowing the extra caramel to drip back into the sauce pan. Turn the apple up and hold it for several seconds to help set the caramel around the apple. Place this coated apple on parchment paper or greased foil. Repeat with remaining apples and caramel, spacing apples apart (caramel will pool on foil).

Let the apples cool for about 5 minutes. Push the caramel that has pooled around the apple back up against the apple.

Before the caramel cools completely, top with your favorite topping.

Let cool for an hour, then sink your braces-free teeth into the caramely goodness. Or chop it into pieces and eat it the un-fun way.  Or chill for up to a week.



Comments on: "Gluten-free Entertaining: Halloween Edition Part 2" (1)

  1. Great tour of Savannah and good to know that Celiac disease is not the end all of great experiences – if you can eat gluten-free and Lady and Sons – the queen of all that is considered indulgent – then life is good.

    Might even try that cereal myself – creating your own cereal, a great idea.

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