INSIDE OUT CARAMEL APPLE SLICES

I have had the "pleasure" of cooking for girls camp for our Church for the last 3 years with some really fun and CRAZY friends--Brooke (ring-leader), Loni, Lisa, Mary and this year we will add our friend Kelly! Each year the camp has a theme and this year it is "LOL" but not "laugh our loud"! It stands for "Love Out Loud".  With today's electronically connected youth, they tend to forget how to forge relationships that are real with others around them.  They also tend to forget how to turn off the electronics and have a relationship with their God.  This year, hopefully we will help them establish some good habits in their lives that will help them be successful in not only relationships with parents and friends, but also their Heavenly Father.

Whew--I know that was a mouth full but here is a little "something" for our camp "kick-off" get together.  I thought it quite appropriate as it is close to Valentine's.  These were definitely a hit and "somewhat" healthy! Apples, right??  These were fun and easier to eat than a huge caramel apple! Hope you like!!

Inside Out Caramel Apple Slices

 Ingredients
3 large Granny Smith or Pink Lady apples*
1 large lemon
2 cups brown sugar
1/2 cup heavy cream
2 tablespoons butter
2 tablespoons light corn syrup (alternatively, maple syrup)
1 teaspoon vanilla extract
Chocolate sauce (optional)

Directions
Cut your apples in half and use a melon baller to scoop out the insides, leaving the walls intact at about 1/2 to 1/4 inch thickness. Squeeze the juice from the lemon onto the apples and allow to set. This will keep them from turning brown right away.

In a sauce pan over high heat, combine the brown sugar, butter, heavy cream and corn syrup. Stir until the brown sugar has dissolved. Allow to boil, stirring occasionally, until it reaches 240F, about 7-10 minutes. DO NOT COOK ANY HIGHER--IT WILL TURN TO SUGAR.Remove from heat and add the vanilla, stir continually until it stops bubbling. Pour into a glass serving bowl (preferably that has a spout) and let cool for about 7-8 minutes. 

Using a paper towel, wipe your apples down, removing the lemon juice as much as possible. If the inside of your apple is too wet, the caramel wont stick. Pour the caramel into the hollowed out apples until just below the top. Add chopped nuts if desired.

Chill in the refrigerator until the caramel has set, about 20 minutes. Cut into slices** and drizzle with ***chocolate sauce if desired.

Storage: These don’t do well out of the refrigerator for very long. If you must keep them at room temperature, you might consider lying them on their sides, on a piece of parchment or wax paper. They will likely separate somewhat, but still taste good!

*Note: any firm, fairly dry baking apple will do.
** Note: I sprayed my knife with cooking spray (Pam) which helped with the slicing (if you don’t have cooking spray, wipe your knife with a bit of vegetable oil). DO NOT use a hot knife
*** For chocolate sauce,over medium heat, melt 1/2 package of semi-sweet chocolate chips and 4 T. butter in top of double boiler, stirring, just until melted. Spoon into a Ziplock bag and snip a small end off bottom corner of the bag.  Drizzle onto the sliced caramel apple slices and refrigerate.