Candy Apples


Candy Apples are a seasonal favorite for our family.  It is fun to choose a new candy topping each year! The Heath candy topping is sooo good, you’ll want to try it for yourself!

Candy Apples

Prep Time: 5 minutes

Cook Time: 10 minutes


Candy Apples


  • 4 small apples
  • 25 caramels
  • 2 tablespoons water
  • 2 Heath candy bars
  • 1 tablespoon butter


  1. In a small mixing bowl, crush heath with a wood spoon. Set aside. Line a platter or cookie sheet with wax paper and grease with butter.
  2. In a large saucepan, combine water and caramels. Melt caramels over medium to high heat, stir constantly until smooth. Remove from heat.
  3. Insert skewer into each apple. Dip one apple into melted caramel and spoon caramel over the top of apples. Scrape excess caramel off the bottom of the apple. Roll caramel apple in crushed heath and place on prepared platter.
  4. Repeat steps for each apple. Store on the platter in the refrigerator for one hour. Remove from refrigerator and allow to thaw for 15 minutes before serving.



Dress Up Candy Apples:

  1. Print one sheet of the Apple Labels on letter size white card stock
  2. Pop out each circle with a 2 1/2 inch circle punch
  3. Hole punch the top of each tag
  4. Tie with raffia to the skewer

Baked with Love: Fresh Popped

BWG_popcorn bags

Check out our family caramel popcorn recipe published in Winter Thyme from the Bittersweet Walnut Grove Series below!

Caramel Popcorn


  • 1 1/2 Cups brown sugar
  • 1 1/2 Cups corn syrup
  • 1 tsp baking soda
  • 1 Tbs vinegar
  • 1 tsp vanilla


  1. In a large saucepan combine brown sugar, corn syrup, and baking soda. Stir to combine and bring to a soft boil. Add vinegar and boil again. Remove from heat and add vanilla. Stir well.
  2. Place popcorn in a large baking pan. Pour sauce over popcorn and coat evenly. Cover with plastic wrap to keep fresh. Let cool. Fill brown bags with a scoop of caramel popcorn for take home treats!